At midnight, i put a 10 pound pork butt into the UDS...

[andrew lb]

So at midnight i put a 10lb pork butt into the UDS with a PID controlling a fan to keep the heat at 225. It's been on now for about 5 hours with plenty of apple and pecan chunks and so there isn't direct heat hitting it, i have a metal heat shield hanging under the grill for protection. My question is, i'd like to have it done by 5 or 6pm today... should i kick the heat up a little? Or should i stay the course and then wrap it in foil in a couple hours, then crank it up to 275'f?

Man... i just went downstairs to check and make sure the PID has been doing its job and man does it smell good. Temp sitting spot on at 225 and the PID is clicking on and off the relay for the fan every 20 seconds or so.

 

[chef jimmyj]

It won't hurt to crank the temp and rest if done early...JJ

 

[yankee2bbq]

Agree with chef jimmyj !

 

[andrew lb]

Excellent. I haven't done a pork butt in a long time. Typically its stuff like ribs, brisket, etc. Even made a pastrami a few months ago. That was incredible.

 

[SmokinAl]

What was the IT when you checked it at 5 hours. A 10 lb. butt could take 20 hours at 225, so it’s gonna be close unless you crank up the heat.
Al

 

[bauchjw]

I’d crank up the heat. Even if done a bit early just wrap and rest in a cooler.

 

[andrew lb]

12 hours on so far. Since 5am it's been at 250'f, upped from the initial 225'f. 30 minutes ago iput in a probe and the internal temp was 188'f and just now it is at 190'f. It's still got a ways to go based on the resistance when inserting the probe.

 

[andrew lb]

What was the IT when you checked it at 5 hours. A 10 lb. butt could take 20 hours at 225, so it’s gonna be close unless you crank up the heat.
Al

It's actually 9 pounds, and i turned the heat up at the 5 hour point to 250'f. Internal temp is now 190'f and has climbed 2'f over the past 30 minutes. I think it's past the plateau, but i can't be certain since i didn't get the probe in till the 12 hour mark.