20 hour pork butt smoke

Discussion in 'Pork' started by okie52, May 1, 2015.

  1. okie52

    okie52 Fire Starter

    I tried an injected brine recipe from another board yesterday.  I only gave the brine about 8 hours before I started smoking a 9 lb butt so probably not long enough for it to work its magic.  

    I started smoking it at 11pm at 160 degrees.  At 8:30am I turned the temp up to 225.  The IT was 138 at that time.  Here is a pic at 12:30pm the next day after 13.5 hours of smoking. The IT was 167 at that time.


    5.5 hours later I wrapped the pork up in foil and put it in the cooler.  The IT was 201 at that time.

    Here are pics after it got an hour of rest before I started pulling it.   







    All told I had 20 hours on this cook. 19 hours of smoking and 1 hour of "rest" in the cooler.  I didn't wrap the butt in foil during smoking.

    The family loved it.
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Please do yourself and more importantly your family a favor and do some reading on safe cooking practices. I applaud your efforts and the pork does look pretty, but nearly 10 hours in the bacterial danger zone is putting anyone who eats that at risk of an unpleasant episode.
     
  3. b-one

    b-one Smoking Guru OTBS Member

    +1 especially when injecting. Hope all went well as it is tasty looking.:drool
     
  4. fwismoker

    fwismoker Master of the Pit

      Yes the pull does look great....   Here's the but.  I agree with the safety issue and the injecting.   

    Adding to that I'd add to that is nothing better happens with a long low smoke and most of the time you'll have better smoke going hotter (depending on how you run your fire)

    10 lb. butts typically take me 45 minutes per lb with mahogany edible bark, plenty of smoke ring and juicy as can be.   Point being you can cook hotter and have a great product.

     
    Last edited: May 1, 2015
  5. stickyfingers

    stickyfingers Smoking Fanatic

    20 hours for a 9 lb butt...unbelievable [​IMG]!! NICE bark though!
     
  6. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

         Why did you cook it for over 9 hours at 160°?
     
    Last edited: May 1, 2015
  7. damon555

    damon555 Smoking Fanatic

    I'm just wondering who instructed you to smoke the butt at 160 degrees for any amount time?
     
  8. okie52

    okie52 Fire Starter

    Well I was trying to time the cook to end about 3:30-400 pm the next day. I've heard the concerns about the low cook temp and I'll probably adjust it to 225 in the future to keep a safer "cook zone".

    However...fortunately the cook was without any damage and was fantastic in its results.
     
  9. okie52

    okie52 Fire Starter

    Oh I'll smoke food between 160-180 for 1-2 hours often before cranking it up to 225 and plan on continuing to do so in the future.
     
  10. okie52

    okie52 Fire Starter

    disagree.about low and slow and prefer it to faster cooks.
     
    Last edited: May 2, 2015
  11. damon555

    damon555 Smoking Fanatic

    I'm sorry for being up front but we are just trying to help. We are only passing along what the USDA says in regard to safe cooking temperatures.....and keeping meat in the danger zone (40-140 degrees) for 9 1/2 hours is dangerous.

    Please don't take our word for it....It's spelled out in very simple terms on various web sites. 
     
  12. okie52

    okie52 Fire Starter

    I think some are forgetting that the IT on this pork was taken to 200+ degrees. Most contamination resides on the surface.

    I appreciate the concern but I'm not going to follow all of the USDA guidelines on smoking or grilling. Here are just a few of them:

    So no smoking at 225 degrees...kind of the sweet spot for most smokers.

    http://www.fsis.usda.gov/wps/wcm/co...f7132098/Barbecue_Food_Safety.pdf?MOD=AJPERES

    So searing/ charring are out on grilling. You like char marks on your meat...too bad. So are medium rare and rare steaks. And microwaving your meats prior to throwing them on the grill?

    I can't believe I've made through the last 40 years of smoking and grilling.
     
    Last edited: May 4, 2015
  13. fwismoker

    fwismoker Master of the Pit

    I just think you get a better smoke from a hotter fire vs a  low smoldering fire.

    I do agree that if a solid muscle is not compromised it can go longer than the 140 in 4 but see no good reason pushing the envelope when the quality can be better going hotter.    
     
  14. timberjet

    timberjet Master of the Pit

    BUT...you injected and when you did you pushed the surface bacteria into the meat. This is the reason for the concern. If you had not injected there would not be a problem. Well, not as much of one anyway. Just trying to educate you a bit. This is why I do not inject large muscle meats. Now, I will inject under 5 pounds at times because you can beat the 4 hour rule on a smaller hunk of meat. I don't think there is any real good reason for pushing the envelope on this. If you read the site rules you will see that posting unsafe practices is a no no here. The problem being some newby out there may get sick or dead family and friends by following your practices. I know I would feel really bad if someone got sick using my UNSAFE techniques.
     
  15. okie52

    okie52 Fire Starter

    Well, on pellet smokers hotter fires often mean less smoke.  In fact, you won't see much smoke from a pellet grill above 300 degrees if they are using a PID as most of them have a bellows mode below 300 degrees. Generally the higher the temp the less smoke amount that is produced.  I would also say there isn't much "smoldering" on a pellet grill with a PID even at 160 degrees...they are very efficient temp controllers.  

    I also prefer low and slow in most cases.  I know there are some that will do briskets as high as 350 degrees and some people swear by their results...I've always had good success with low and slow and plan on contnuing to use it on butts and briskets.    
     
  16. timberjet

    timberjet Master of the Pit

    I always go low and slow. 225 is just right for my smokers. Remember, pulled pork keeps hotter than heck in a cooler wrapped up for hours and hours. Just be careful with injecting and happy smoking.
     
  17. knifebld

    knifebld Smoking Fanatic

    Looks good, but am curious as to the benefit of smoking at 160 to start? I can understand the safety issues...but if you set those aside....why would someone want to go lower than 225/235?
     
  18. timberjet

    timberjet Master of the Pit

    I see a lot of folks around here use an auxiliary pellet smoker in their pellet grills. Like an amazen pellet maze or tube. You might look into this. They are really cheap and effective and then you don't have to go so low to get good smoke.
     
  19. okie52

    okie52 Fire Starter

    Well the injection part was a first for me on pork butt but still the IT was over 200 degrees.  And I've injected briskets for a long time.  Generally I'll smoke them at 180 overnight and then take it to 225 after about 6 hours of smoking ( another unsafe temp by USDA standards) for the rest of the cook.  

    If you think that I'm posting unsafe cooking then report me.  By USDA standards most grillers charring their food, serving rare or medium rare steaks, or smoking below 250 is unsafe.    
     
  20. timberjet

    timberjet Master of the Pit

    Well, I'm done with this thread. You have been educated. take it or leave it.
     

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