Status report

Turbo24 · Joined: 08 May 2009 Posts: 11 Location: Granite City,IL

My First pork butt is going well, I think.

9 lb butt

Simple offset cooker with lowered stack and baffle in place using King Fire lump coal.

meat went on at 2:40 am at 9:30 am hit 160,I think I hit the "plateau" not one degree jump since.

trying my best to maintain a 225 degree smoke temp,peaks and valleys of 240 to 200.

Is an eat time of 4 pm in sight or do you guys think I'm a bit off? would love to hear some feed back,thanks in advance.

whitey · Posted: May 10 2009 Post subject:

Turbo You are on track.The pork butt will cut loose real soon and when it finally gets there it rolls to 200 in a hurry..Must say You got a good early start on it Good luck,have fun
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Turbo24 · Joined: 08 May 2009 Posts: 11 Location: Granite City,IL

Thanks whitey,
I was hoping to it would get to 200 a little early so I could put it in the cooler for a little simmer.When I do crawfish they always go in the cooler for a good 20 to 30 minutes,they soak those spices in.
Do you account for some cooler time when you do butts?

whitey · Posted: May 10 2009 Post subject:

No I dont count cooler time..Just take it to 190-200,foil,and let rest in the dry,warm cooler for an 1 or so..You dont have to let rest in the cooler if everyone is ready to eat then just pull and serve..I like to let it rest if I have the time,It isnt so hot..The pork will continue to cook for an 1 or 2 after pulling it from the cooker..

I figure Your pig will be done around 2:00.good luck
_________________
Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"

Turbo24 · Joined: 08 May 2009 Posts: 11 Location: Granite City,IL

Cool,I think it's turning the corner,raised 2 degrees in the past 15 minutes at 163 now.

whitey · Posted: May 11 2009 Post subject:

You will be slamming 200 in the ear real soon..
_________________
Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"

Pit Boss · Posted: May 11 2009 Post subject:

In my opinion, cooler time is only necessary if you need to hold the meat for later service.

Once a butt is done it's ready to eat...there's nothing "wrapping and holding in a cooler" is going to do to better the product. This is only my opinion.
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Beertooth · Posted: May 11 2009 Post subject:

Pork butts are a great way to learn how to maintain temps. Once you learn how to do that, you can cook anything. They do take a while though. Smile

Let us know how they turn out!
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Bunqui · Posted: May 12 2009 Post subject:

Look forward to hear how it turned out....and some pics.
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