Butt cooking to fast?

Discussion in 'Pork' started by tyco, Sep 21, 2017.

  1. tyco

    tyco Newbie

    I had a pork shoulder butt that was packaged said 8.88 pounds. Left fat cap on as it wasn’t very thick did score it before a mustard and rub went on. Anyway fired smoker up at 6am and set it for 255* and put the butt on at 7. Just checked temp and it’s already at 154* planned on going to 160* then fouling but I’ve heard 8 pounders taking 12 hours it’s only been 5 for mine. Is it possible it’ll hit a stall around this temp or is cooking at 255 instead of 225 making it cook much faster?
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The higher temp will cook quicker butt you haven't hit the stall yet.
     
  3. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I had a stall at 170 before.. I thought may have had the probe location off a bit.. I foiled after like 45 minutes and it had only went up to 171
     
  4. tyco

    tyco Newbie

    It’s been on 6 hours just checked at 162* gonna go another 45 minutes then foil to 205-210*
     
  5. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    :grilling_smilie:
    Looks good.
     
    Last edited: Sep 21, 2017
  6. sauced

    sauced Master of the Pit

    Looking real good!!!
     
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    You're on the right track. That color in 6 hours kinda tells me your smoker s a tad over 255 degrees.. No?

    Looking good though.
     
  8. griz400

    griz400 Master of the Pit

    My normal way I smoke butts is 5 hrs on smoker unwrapped, then I lay it on 2 sheets of foil on the shiny side, add some brown sugar on top, sprinkled on, then some sweet baby rays, just a drizzle, then 2 shot glasses of apple juice, then wrap tightly, then wrap 2cd sheet tightly with probe in it, then put in hot box on my smoker, and usually takes 3 more hrs to hit 204 -205 internal, let rest for 30 minutes covered with a doubled over towel, then put in a tray and pull it all apart, saving drippings in fridge till am , separate the fat on top, and use drippings for leftovers 

     5  hrs of smoke gives it plenty of flavor and real good bark .. most the butts I make this way , are usually done within the total of 8 hrs .. some just a pinch longer .. besides his way, I free up space on smoker for sides .. beans, mac and cheese,veggies.. 
     
  9. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Some people I talked to at local bbq joints say that they will take a butt or brisket to 150 or so and then wrap.. And at 190 unfoil and crank the heat up to keep it from cooling back down due to evaporation on the surface. This way they retain a crisper bark also.
     
    Last edited: Sep 21, 2017
  10. tyco

    tyco Newbie

    I ended up wrapping it with 1/3 cup Apple juice and 1/3 cup CPT Morgan at 2:15 at 164* and took it to 203* around 5 o’clock where I took the temp down to 100* and let it sit in their for an hour. Brought it inside and it shred and the bone pulled out with ease! Was very nervous doing my first full butt but it turned out great! Have most in a container for use at a party this Sunday. Plan is throw it in the oven for awhile before and reheating juices I have in glass to pour over after reheating
     
    griz400 and Rings Я Us like this.
  11. griz400

    griz400 Master of the Pit

    Sooooo.... you foiled it and got it drunk ... lol ... nice job ,,, [​IMG][​IMG]  
     
    Last edited: Sep 22, 2017
  12. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Oh wow yah! Good stuff👍. Glad it turned out ok.. was the flavor good? Whiskey breath? Lol
    :points: points for that!
     
  13. tyco

    tyco Newbie

    Ya turned out great! Wife loved it to which is hard to do 🙄 barely used any bbq sauce it was so juicy and tender
     
  14. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Lol.. very good..
     
  15. I too, had my butt cooked too fast by the boss the other day. Glad yours turned out great!!
     

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