kenny
Junior Member
Posts: 28 
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Post by kenny on Feb 24, 2014 1:13:59 GMT -5
At 17 hours internal temp is just 196. Butt was about 8 pounds, bone in. Temps up to 245 on occasion and lower after adding water and/or charcoal. I would say a good average about 235. Measured at the cooking grate using a Maverick dual probe. Water pan is a bread pan over the 'nator. Isn't this way too long? Outside temps low 40s when I started this morning, up to 65, now low 40s again at 1:00am. Not going to pull it off until 200 no matter how long it takes.
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Post by ncsmoker on Feb 28, 2014 17:50:53 GMT -5
At 196 your butt should be easy to shred and be done. No reason to take it to 200. I take mine off at 190 to 195 and let them set under foil to cool down. They will rise due to carry over cooking to 195 to 200 until I can handle them to pull. For an 8lb butt I would figure 90min a lb. or 12hrs. It might take longer at lower outside temperatures but that is a good guide. I also take away the water the last hour to firm up the bark.
You should also not be smoking much after 10 hours or you may get a harsh flavor on the bark. The pork has basically absorbed all the smoke it can.
Since your thermometers have not gone up past 196 for a while, do a calibration put the thermometer in a large cup and pour boiling water in it. Don't forget to adjust for sea level. Don't know how high you are but 1 degree for every 1000' ft.
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kenny
Junior Member
Posts: 28
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Post by kenny on Mar 3, 2014 11:49:36 GMT -5
I did check the thermometer when I got it. Will test again to make sure. I only add wood twice. I put 4-6 ounces of wood chunks right when I put the meat on. Add another 4-6 ounces about an hour later. That's it for the wood. You get some more smoke when adding unlit coals into the cook. I actually cooked this butt almost 18 hours in the end. It was fantastic, certainly not overcooked, so all is good. But dang, that's a long time to wait to eat! But I am of the belief it's done when the thermometer says it's done. Time is not part of that equation.
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Post by ncsmoker on Mar 3, 2014 22:30:14 GMT -5
Man that is a long time for a butt Kenny but your right it isn't done till the temp says it's done. Glad it came out fine. I usually figure 16-18 hrs. for a whole shoulder. I figure 225 - 250 at the grill.
Keep on smoking and have fun with it.
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