Smoked a pork butt for the first time. Did low and slow at 225. Thing stalled at 160 for almost 5 hours. Ended up making a sandwich for dinner. Turned up the heat to 300 and went to bed and set an alarm to check it every two hours. It reached 201 degrees around 0330 in the morning. Took 20 hours total lol. It did turn out delicious though.
by rationalvet
12 Comments
Hey we all learn amiright?
I’ve messed up plenty and learned the most that those points.
If it’s delicious to you, then everyone can just shut up also
Next time start it around 3 or 4 in the afternoon. Just let it cook until it hits 194 or so the next morning. Take it off, wrap well with foil and paper towels, then throw it in the ice chest until dinner.
Make sure you wear your white pants.
Looks great, hella bark.
No knocking anything, but pork can handle more heat. I think starting lower is smart to get some extra smoke flavor in, but once bark is set proper bumping up to 275 will have zero impact on finished product.
Most of my Pork Butts are 8-10hrs.
Looks good! I bet it was delicious, but I don’t see the point in long overnight smokes. I just got my Egg the end of June and it’s been great as an outdoor oven this summer, as well as grilling, but I doubt I’ll ever do a long overnight smoke. Four hours is long enough for me!
It’ll be done when it’s done!
Next time put water in your drip pan. Humidity is important when smoking. Pork butts a pretty bulletproof. So low and slow isn’t imperative. I get my BGE between 250-300. Also I made the very same mistake on my first cook. I was cooking supper at the fire house. Started it at 6:30 am. We had fast food for supper.
225 is super low. I do mine at 325-350, done in less than 8 hours, and no discernible difference between that and a 15 hour 250 smoke
What time we eating?
I usually put mine on at 10pm on low/smoke setting, but I bump it to 275° at midnight and go to sleep, wake up at 730~ to check, wrap with sauce honey and butter at 165° internal, then pull to rest when prob tender. Usually done around 11am and fully rested by noon, perfect timing for a lunch.
I’d ultimately say you were more patient than I’d be…
As others have said, try cooking your next pork butt around 300 dome temp. When the internal meat temp gets to 170 or so foil it until the meat temp reaches around 200. Let it sit awhile and then pull it. Entire cook should be under 8 hours. I believe you’ll be pleased with the results!
215 for 20 hours. Screw the meat probe; no need.
Works every time for me.
You only screwed up once. Maybe twice. 1 you didn’t click your tongs and you weren’t drinking beer! Jk