Puzzled about my butts....

[SouthernSmoked]

I put two 4.5 lb butts in the smoker yesterday. Temps in the high 60's, low humidity.
Smoker banging along between 225 and 235, depending on how stiff the wind was blowing.
Both butts on top rack of smoker.
Butt #1 reached I.T. of 160 in 3.5 hours.
Butt #2 was only at 145.
Butt #2 reached 158 - 162 (depending on where I stuck the therm.) in 5.5 hrs.

I'm still amazed this morning about such a big difference (2.5 hrs) to reach the 160 mark.
I wrapped the first butt in foil and brought to 200 in oven, then did the same thing
with the second one. Both wrapped in towels then pulled. I didn't notice any difference
in taste, tenderness, etc.
I've read a lot about the stall and I'm thinking this might be the "mother of stalls".

 

[fivetricks]

Golden rule for me is:

The tighter window I leave myself for completing the cook, the longer the stall is :-)

 

[jcam222]

Could have something to do with heat distribution in the smoker from one side to the other maybe. Honestly many pieces of meat seem to have their own mind lol. Not sure if you have ever tried but I do most my butts anymore at 275F. Still get plenty of smoke, super tender.

 

[noboundaries]

I've had two 10 lb butts loaded at the same time finish 3 hours apart. Heat flow and meat differences all play into it. "BBQ, it's what MIGHT be ready for dinner!"

 

[SouthernSmoked]

I'll have to remember that rule.
But in this case I had all day, party isn't till

Golden rule for me is:

The tighter window I leave myself for completing the cook, the longer the stall is :-)

Thanks. Good rule to follow, but I wasn't under the clock this time.

 

[SouthernSmoked]

Could have something to do with heat distribution in the smoker from one side to the other maybe. Honestly many pieces of meat seem to have their own mind lol. Not sure if you have ever tried but I do most my butts anymore at 275F. Still get plenty of smoke, super tender.

Thanks, I'll split the difference with you and smoke the next one at 250.
I really think I'll have a much easier time maintaining 250 than 225.

 

[SouthernSmoked]

I've had two 10 lb butts loaded at the same time finish 3 hours apart. Heat flow and meat differences all play into it. "BBQ, it's what MIGHT be ready for dinner!"

Thanks, at least now I know this has happened to folks too.

 

[fivetricks]

Honestly the last few I've done @350 and noticed no difference, but I made sure to go with a lot less sugar in my run to avoid over carmelization.

 

[gmc2003]

Could have been the amount of interior fat or the shape of the butts. Thicker butts will cook slower then thinner ones.

Chris

 

[smokerjim]

yeah no to butts are created equal, everyone seems to cook a little different.

 

[sandyut]

every butt has a mind of its own...no two are alike.

 

[zwiller]

It's done when it's done and the reason I never eat stuff the same day I smoke.

 

[sandyut]

It's done when it's done and the reason I never eat stuff the same day I smoke.

Takes all the stress away! Pretty much the same here. Ribs are same day plus leftovers, but butts and briskets...UGH..same day is always a stresser. Better the have some bevs and watchstress free.

 

[SouthernSmoked]

Thanks everyone. There was about a 1/4 pound difference in weight between the two of them.
These two came packaged together, so maybe I just assumed they were from the same hog and would finish out about the same time. I'm really liking the advice that no two butts are alike. From now on I'll just buy one 8-10 lb. butt and that will solve the finish time problem.
I agree with y'all about not eating the same day (except a little picking while pulling). I save my drippings, pull, then add drippings, toss to get an even coat, then refrig overnight. The blending of rub ingredients, drippings, and meat magically come together overnight to create something special.
Anyone who has ever made a pot of red beans or gumbo, I think will agree with me, they always seem better the next day.

 

[gary s]

It happens to all of us from time to time. A couple of things that can cause that to happen.
One is Hot and Cold spots on your smoker, Check that if you can, a few degrees no big deal a lot can cause problems. The other "which is probably the case" The Meat" One may have been from a young tender hog, the other from an old tough rascal . Depends to on how they were raised and feed.
I was doing two briskets last year, same weight shaped pretty much the same and the marbling was about the same, one took 3 hours longer. Just allow plenty of time like that was mentioned above.

Gary

 

[BackyardCarnivore]

Could have something to do with heat distribution in the smoker from one side to the other maybe. Honestly many pieces of meat seem to have their own mind lol. Not sure if you have ever tried but I do most my butts anymore at 275F. Still get plenty of smoke, super tender.

I agree with jcam doing them at a higher temp usually limits the stall on the meat