10lb Bone-In Butt

[Anitag8661]

Not sure if this was a blunder or not. Weber 600
10lb grocery bone in---injected with broth and some basic flavors. Had to let it sit 2.5 days to cook. Started it 6Pm at 180. Decided to try a pan with grate underneath with apple juice. Woke up at 6AM 130 degrees. Left it run at 225 until 11am. Kept bumping the temp. At 2.05pm its now at 178 300degree.
Maybe the pan and the juice slowed it down.. I realize that temp for 12 hours is super low. Never ever took this kind of time.
I will admit the Bear Mountain pellets are amazing.. So little waste and they burn slow. I do use a pellet tube early on, Webers are not known for stong smoke.
Very strange ---not sure i will do the pan/liquid again.
BTW the Bark looks amazing
3:27PM Fantastic.. So soft so barky. Worth the time. Thank goodness i slept thru 12 hrs of it.

 

[BigW.]

1st...welcome to the forum. Lot of things that could be discussed on technique, but this is a good read:

40 to 140 in 4...A Guideline and what to consider...

You will often see this called, " The Rule " here at SMF. This RULE, a Guideline actually, is the most frequently misquoted and misused info on SMF. More perfectly good meat has gone in the garbage at the hands of this," RULE " then from folks cleaning their Refrigerator or Freezer!!! Rules...

www.smokingmeatforums.com

 

[schlotz]

Yup, the injection might put a kink in the food safety aspect depending on what was in the injection. Butts can be smoked at all sorts of temps but 12 hours at 180º then more at higher temps to get done ? Try running one at 250-275º next time.

 

[SMOKEOCD]

I do 180 for a couple hours because that’s where the smoke is at. Then 225 until done, usually about 12hours. The injection is increasing the stall, the pan is blocking smoke. Smoke will hit the meat on the way up or on the way down but it doesn’t do a wraparound.
Keep trying different variations of the cook until you find the way you like. If this is what you like you’ll know the timing for next time.

 

[Anitag8661]

Agree on your points. 180 got it to 137ish. Technically a safe pork temp. After bumping temps up. It was. A 20 hour cook. Came out fantastic. I did flip it twice. Folied at 250. Bark was fantastic. Rich savory juicy. 20l. Bag of Bear Mountain. Red white & blue. Hickory and oak. I did like that it kept the drippings and marinade clean not in grill. Just my observations. Thank you everyone here. Love to learn.