26 long and stressful hours. Fighting wind and rain, and 3 pellet auger malfunctions. But finally.
Totally worth it. Even though the party I smoked these for was over an hour before they were done. More for me. I smoked them at 225 for 12 hours 300 the rest of the way. The bark is phenomenal. I used a mustard binder, Morton’s nature seasoning, and Blues Hog sweet and savory seasoning. I spritzed it with Blues Hog Tennessee Red barbecue sauce , apple cider vinegar and Diet Coke. Smoked on treagers competition blend.
by anonymous_poster7
33 Comments
Looks nice. You probably got augur malfunctions because of the pellet brand and the moisture. They’re known for not being ideal pellets, but they impart pretty good flavor!
Make sure you vacuum out the smoker after an extra long cook like this!
Kinda absurd not gonna lie. 26 hours is way to long. As much dicking around as you say you did, an offset would actually be easier to run. 8 to 10 hrs at 250 for my briskets on my workhorse 1975
Diet Coke in the spritz is what’s getting me with aspartame taste and lack of real sugar to caramelize.
They look good, but I’m skeptical.
What are they? 26 hours is insane…
it’s not that cool to struggle for 26 hours and miss the party you were going to bring bbq to!
Looks amazing, but I feel kinda long cook time. Is this your normal method, timewise?
Wow, I would’ve just finished in the oven. I got better things to do than sit for 26hrs over meat
26 hours is insane. That’s too long. Also don’t use diet coke. That stuff is so bad for you. Use Mexican coke with real sugar. It’s so much better
I honestly don’t think your probes are accurate if these took 12 hours at 300 AFTER already doing 12 hours at 225.
Not hating, that’s just an insane amount of time at that temp. It shouldn’t take 12 hours from raw if you’re actually cooking at 300.
Id be strongly questioning the safety of eating those. If it took 26 hours to cook that mean there were long periods where the temp was way too low.
Was the camera waking up from a heavy night of drinking? Photos are a little fuzzy
There’s zero reason to waste 26 hours to cook something that should be done in 8.
For new folks reading this: Stop cooking at 225. It’s a pointless and arbitrary number that extends cook times. Most great commercial BBQ is prepped at 250-275, with a fair amount of time spent at 300+ during spikes.
If you have a pellet cooker, you’ve heard that long smokes at low temps will add more flavor. Just add more smoke with pellet tubes and crank up the heat.
What is this?
How not to smoke pork shoulder.
Is this rage bait? Did I understand your post correctly? The party was an hour past over before you removed these?
They’re pork butts. They are nearly impossible to fuck up, but somehow you did. They practically cook themselves left alone at a range of temperatures and all the tom-foolery you did for 26 hours was unnecessary.
Bro missed the party 💀💀💀
N. Mm I
Law of Diminishing Returns…
If OP is happy and his people ate it, it’s all good.
26 hours? Does that weigh 30 lbs?
Does the 26 hours include resting?
No money shot? Probs looking like jerky on the inside
26 hours? It’s dead already jesus
Way too long of a cook
The whole point of using a pellet smoker is it’s a set and forget no stress smoke. You get so little flavor it’s not worth watching at all. If you’re going to be battling temperatures, get a real smoker.
I’m currently sitting at 18, lunch is in 3… Can’t decide what to do.
Longer than 12 hours doesn’t make it better.
Downvote bad cooks
How much fuel does it take to run a pellet smoker for 26 hours?
Why in God’s name would you waste 26 hours on pork butts?
Are you sure it was beef you were cooking 🤔 ,26 hrs 🤔
At 10 or so hours, I fire up the oven and finish there. I don’t need 15-20 hours of smoke. Thats too much smoke. I put the oven at 375° and let it fly til the butt hits 200° then wrap and rest for an hour. I typically start smoking approximately 12 hours before I want to serve.
…in Benghazi, from the looks of it
OP, are you gonna tell us what kind of meat this is?