Started at 7AM, will my butt be done by 3PM?

Discussion in 'Pork' started by cliffcarter, Jun 26, 2016.

  1. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I think so but you never know, it may get done sooner. Or later, it's been a while since I have cooked one this big.

    Anyway, enough words and on to the important stuff-

    The butt, pretty good price, too, for way up here in Maine-


    The set up- snake in a kettle, fully lit lump to start the burn and black cherry on top[​IMG]


    On the grate-


    The cooking temp, the reason I expect to be done in eight hours, we'll see-


    My assistant pitmaster for this cook-


    Updates will follow.
     
    disco likes this.
  2. hardcookin

    hardcookin Master of the Pit

    I think you should be able to be done 7hrs not including rest.
    Good Luck!!
    Edit: If you are planning on wrapping at 165.
     
    Last edited: Jun 26, 2016
  3. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    You might be pushing it time wise. I've never had a butt cooperate when it comes to meal time. Best way I've found is to cook it a day ahead and reheat for serving. Butt always tastes much better the next day.

    Gary
     
  4. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Never wrapped, no need when cooking at 300° plus. One hour in, about seven more to go.
     
  5. lamar

    lamar Smoking Fanatic SMF Premier Member

    Hey Cliff..........how about sending those prices down to southern Maine!!
     
  6. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    My local Hannafords has had some pretty good prices for pork butts, picnics and ribs as of late but they don't advertise it, I have to check often to get the deals.
     
  7. phatbac

    phatbac Master of the Pit

    If it gets to be around 12:30 -1pm and you need to speed things up you can always put in an aluminum pan with some apple juice and AC vinegar and wrap around in foil and stick in the oven at 350 to finish it off. it will finish in a hurry and still have a great flavor -- 5-6 hour of smoke is really all you need.

    Happy Smoking,

    phatbac (Aaron)
     
  8. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Goes pretty fast as it is, so that should not be necessary.

    As a side note my wife and I took a half hour trip to the store and when we got back the pit temp was up to 350°, I shut the bottom vent completely then came back about 30 minutes later and there was no change. At this point I shut the top vent to get the temp down-I know "top vent always open", but the wood was all used by then so there was no danger of creating creosote AKA "nasty smoke". It is now back to 310° and the top vent is wide open. I'll do my first temp check at noon, cooking for an hour at 350° probably sped the cooking time up a bit.
     
  9. hardcookin

    hardcookin Master of the Pit

    Last week I done 2 9lbers @300 in 6 hours on my offset. Panned and foiled at 165.
    Was trying to beat the heat.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like everything is going smoothly so far!

    Al
     
  11. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Temp at 12 was 189°, at one it was up to 205°. Probe tender both times, it is now foiled and in a cooler until I get back from a quick run to Bangor.


    Made some pig candy and put on a baked potato, will have pics of that later(I hope, my camera battery is dying)
     
  12. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Last of the pics, I apologize for the quality, my other camera's battery died and I am not very familiar with the other one we have in the house.

    The pig candy-


    Pork on a bun-


    Porkon a bun with my BBQ sauce-


    Thanks for looking, hope you had as good a day as we did. [​IMG]
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Great lookin Sammie!
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Dish he wash his paws before assisting?
     
  15. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking PP!
     
  16. hardcookin

    hardcookin Master of the Pit

    Good job on the pork butt!!

    :points:
     
  17. smokeymose

    smokeymose Master of the Pit

    Nice job! I'm still learning the stickburner. It wants to run at 280 to 300 and I fuss with it to keep it lower, thinking I'll overcook. Next time I'll let it be comfortable :)
    Points for the pig candy! I'm definitely checking into that!
    Dan
     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The quality of the pics looks great to me!  Nice sammies brother! B
     
  19. That looks so GOOD! I love your Assistant!
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking PP!

    Points!

    Al
     

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