Super fast Pork Butt?!??

[smokinbuckeye]

Ok so I had a 12lb bone-in to do today...I figured at least 15 hours so I got up at 2:30 this morning to fire the girl up and had the butt on at 3:40. Set the timer and kept the temp around 230ish....well 8.5 hours later my internal was reading 190! Talk about a fast cook...guess I didnt have to get up before the rooster this time. Have it resting in a cooler now for supper.

Anyone else experience this?

It is not a store bought smoker, its a reverse flow I made and it does a great job, obviously.

 

[sidewinder73]

Never had that experience. How do you watch temps on the grill? Was it fork tender? I wouldn't expect this result every time as every cut is slightly different. In the future I'd plan on getting up before the roosters to be safe.

Keep on Smokin! :grilling_smilie:

 

[mneeley490]

That is pretty fast. Might it have been an exceptionally lean butt?

 

[bruno994]

Call it a win!  The time frame is typical on my RF pit, where I can usually finish 12# briskets and 10# butts in about 9 hours at 250.  Take credit where credit is due, to the pit builder, you.

 

[fpnmf]

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• fpnmf
• Jan 26, 2013

 

[smokinbuckeye]

Have not pulled it yet, but yeah it looked like pull quality! Will report back after supper. I guess the thermometer does not lie. As far as lean goes, it had a nice cap on the under side but there was not a lot of excess fat around the rest of the meat. Looked good to me.

 

[jarjarchef]

Not that I would complain about a fast cook. But it sounds like you were closer to 275ish. But you never know how fast things will go. They are done when they are done. Some go a long time and some will go very fast.

But I have had very fast cooks when I was closer to the 250-275 range. I usually plan on that range anyways because I don't wrap mine.

 

[smokinbuckeye]

The meat was really tender....the light made it look more red in the picture but it was really good.

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• smokinbuckeye
• Mar 18, 2013

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• smokinbuckeye
• Mar 18, 2013

Had to do some sausage and turkey legs!

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• smokinbuckeye
• Mar 18, 2013

Turkey wings just came off and the ribs are a few minutes out still.

 

[smokinbuckeye]

And the thermometer never touched 270. It was in the high 240's and 250's for a while....but I dont know. Guess each one is different and each time is different. So let that be a lesson, don't ask how long a pork butt takes because every one is different! Make sure and cook to the correct internal temperature!

Happy Smoking

 

[fpnmf]

Looks great!!!

Thanks for the pics!!

  Craig

 

[turnandburn]

Id take that any day! Looks like money to me!;-)

 

[austinl]

I've had a couple that speed right along like that, even at temps under 230; its a nice surprise when it happens.