I started a 9lb Boston butt yesterday at 1230pm it didn't hit 203 deg until sometime after 4 am this morning! I've never had one take this long 11 hrs I think was the longest it's ever taken me and I have done a bunch of pork butts. Anyways I put bad Byron's butt rub and little touch of cherry rub on Friday afternoon and put the butt in a 2 gallon ziplock bag with apple juice concentrate overnight. Before putting on the smoker I put another layer of the 2 different rubs.
Smoked it on offset smoker at 1230pm Saturday afternoon using cherry and maple wood for smoke. Kept the pit temp around 225 most of the time I had an alarm set on my ink bird incase it got too low or too high. I took a temperature readying at 4 hours and it was at 130 deg. I know it wasn't at the 140deg mark for suggest food safty but was close enough so I wasn't worried. I had 3 temperature probes in my pit reading the temp because recently my cooks were finishing faster than normal so I wanted to check how accurate my rounded probe was, turns out it was 30 deg lower than the other 2 probes and the dozeyant dial thermometer was reading true as always. So around 7 hours of smoking I put in a probe into the meat I was at 151 deg. I did not wrap because I wanted a lot of bark for this one. By 1130pm 11 hours cooking at 225deg was still in the stall but slow coming up out of it at 171 deg. Finally finally finally hit 195 at 3am when I pulled it and checked the temp with my instant read where the probe was located it was 195 but on the other end there was a part still 180deg amd no I wasn't close to the bone I check several different spots. So I gave in, put it in a foil pan put a little apple cider in the bottom and covered with foil put in house oven at 290 deg to hurry up n get to between 195 and 205. Hit 203 elite after 430am. Let it rest for 1 hour and pulled it to reheat for later at our Easter meal today. The bark turned out amazing and I gave it a taste of course was spot on with what I usually produce I was worried after so long not wrapped it might be a little dry but it was great pulled pork. Anyone else ever had one take this long?
Soaking in apple juice concentrate.
Rubs I used
4hrs
11 hrs
Done at around 16hrs
Smoked it on offset smoker at 1230pm Saturday afternoon using cherry and maple wood for smoke. Kept the pit temp around 225 most of the time I had an alarm set on my ink bird incase it got too low or too high. I took a temperature readying at 4 hours and it was at 130 deg. I know it wasn't at the 140deg mark for suggest food safty but was close enough so I wasn't worried. I had 3 temperature probes in my pit reading the temp because recently my cooks were finishing faster than normal so I wanted to check how accurate my rounded probe was, turns out it was 30 deg lower than the other 2 probes and the dozeyant dial thermometer was reading true as always. So around 7 hours of smoking I put in a probe into the meat I was at 151 deg. I did not wrap because I wanted a lot of bark for this one. By 1130pm 11 hours cooking at 225deg was still in the stall but slow coming up out of it at 171 deg. Finally finally finally hit 195 at 3am when I pulled it and checked the temp with my instant read where the probe was located it was 195 but on the other end there was a part still 180deg amd no I wasn't close to the bone I check several different spots. So I gave in, put it in a foil pan put a little apple cider in the bottom and covered with foil put in house oven at 290 deg to hurry up n get to between 195 and 205. Hit 203 elite after 430am. Let it rest for 1 hour and pulled it to reheat for later at our Easter meal today. The bark turned out amazing and I gave it a taste of course was spot on with what I usually produce I was worried after so long not wrapped it might be a little dry but it was great pulled pork. Anyone else ever had one take this long?
Soaking in apple juice concentrate.
Rubs I used
4hrs
11 hrs
Done at around 16hrs
