this will be my first pulled pork. Just trying to get a general idea how long this will take. I have a 9-10lb bone in butt. Can I expect 10-14 hours or 18-22 hours. not trying to get the timeing down to serving time just so I am not up until 3 in the morning (again).
Klondikesmoker
I've not had a single butt take 22 hours.
I would guess that you will be in the 14-16 range, but I'm not sure about that with your ambient temps.
I've FTC'd them up to 7 hours, that should give you some flexibility if it is done early.
I agree with FLBR. Don't think I've had a single take 22 hours but I had two in the smoker at the same time take that long.
FLBR is also on point with FTCing for several hours.
KyNola
A guess would be around 14 hr @ 210-220 F.
I got it in the smoker this morning at 7. 4 hours of maple smoke and still going strong. at 7 hours IT 155*
24 hours with rub ready to go in smoker
(http://i79.photobucket.com/albums/j158/gordonschmok/IMG_2068.jpg)
5 hours, changed the water
(http://i79.photobucket.com/albums/j158/gordonschmok/IMG_2071.jpg)
Smoker is in the garage with a vent to the outside
Here is my smokecycle -15C 0F outside
(http://i79.photobucket.com/albums/j158/gordonschmok/IMG_2069.jpg)
Klondikesmoker
That's a first for me. A smokecycle!
Butts are a tough one to plan for, cause they are not all the same. I have had a 9 pounder come to temp in 14 to 16 hours and had a couple that took 21 or 22. I blame the pig, as I am in Nor Cal and my smoker is protected from wind and the temps are moderate. Some seem to hang at that 160 or so "stall". I just let it do it's thing, but always plan on having it done 1 day before an event. It gets pulled, sauced and Vac sealed. Some of my friends have stated that it's better than the ones right out of the smoker or FTC. I do think that a couple of hours in foil with some apple juice does enhance the flavor. Hope your cook goes well!
that butt is really spread out. It may go a shorter time.
Just remember you will hit a stall period where the IT will not rise for a while
like hr plus. Don't worry about it. It's all the tissue breaking down on the
inside and releasing moisture. That's what makes moist pulled pork.
I find that the longer the stall, the better the Q.
Quote from: FLBentRider on December 24, 2009, 06:15:24 PM
I find that the longer the stall, the better the Q.
Sorta like your first girlfriend. ;D
Yes it stalled at 159-160 for 2 1/2 hours now starting to climb up. It's at 165 now, hoping it will be done before midnight (PST).
Klondikesmoker
It might take a slight stall again.
stalled again at 169, it's now 11:15. Worked a graveyard shift last night and up all day. I am just going to have to trust the Maverick ET-7 alarm to work and wake me up. I thought this would be done by now but it looks like it will be several more hours. I think it is taking so long because of a few reasons. Ambient temp in garage was a little cool, it took the BDS almost 2 hours to get up to temp after adding the butt, and at times it would only reach 205* for lengthy periods. I am going to go out and make sure there is lots of fresh hot water come in and go to bed. Hope I don't burn it to a crisp.
Klondikesmoker.
If you have had constant temp (cabinet) of 205 then pull it when it reaches 187 to 190.
FTC: Double Foil, one or two towels, and a house warmed cooler or microwave that won't be used.
The IT will rise 5 to 7 degrees. Should be delicious and juicy.
If IT is not where you want in morning, bump the temp up 20 degrees or so.
The stall is over.
When you pull it, chop your bark and mix back in with the pulled pork and give it all a good squeeze
as you mix it up.
No two Butts are alike. ;D
I know this is a little late for you to use for this smoke. Temperature is not the only indicator that the butt is done. If you are smoking at 200°F, it may be ready to pull now. Another test is the fork test. Stick a fork in it and gently twist. If it easily comes apart it is ready to go. The meat will be tender, and the only difference you may find is that there may be a few pockets of fat that will need to be removed and discarded.
Klondike, don't know if you have one already but you might want to thin of investing in a programmable PID. It takes the temp up and holds it pretty well. I am in Minnesota and using now for ribs. I preheated smoker and it took about 1 hour to get to temp but it is holding it. Outside temp is 34 and doing ribs in garage.
checked it at 4:30 and only at 178*. Back to sleep Maverick alarm at 8:15, 190* DONE. Into the house to cool. 25 hours, a real marathon. So we will have it with eggs and waffles for breakfast instead of supper last night.
(http://i79.photobucket.com/albums/j158/gordonschmok/IMG_2078.jpg)
Seems like everything I do in the BDS takes quite a bit longer than anything I read on this site. Am I doing something wrong or just a learning curve. I had the butt on the middle rack but the temp probe for the smoker was only an inch below the meat. I figure as long as the temp probe is near the meat then is doesn't really matter where in the smoker the butt is. Correct?
Anyways it is done now time to enjoy. Thanks for all your assistance in holding my hand thru this.
Merry Christmas
Time to wake up my son. 1st time he has slept in this late on Christmas morning. I guess that is what teenagers do (16). All he wants for Christmas is the keys to my car,(NOT) got his drivers liscence last monday
Klondikesmoker
Wathdog
one of the first thinkgs I did was get the Auber PID, works great.
KS
Kds, glad it got done and 25 hrs is a marathon butt the rewards are real nice.
WOW this is way better than I thought it would be. My son comes out of the bedroom and says "what is that "heavenly smell it woke me up". Best compliment yet. Then he tastes it and says "we can't eat all that, well we can but it can't be good for us." Not sure if he even want eggs and waffles, just pork.
Life just gets better and better with a Bradley. ;D ;D
(http://i79.photobucket.com/albums/j158/gordonschmok/DSCN1161.jpg)
Klondikesmoker
Those _are_ the best compliments, aren't they!
Nice looking mess O' Q you got there!
Better enjoy these early comments in your smokes because just stop one day.
They know when you turn that smoker on it is something good is gonna happens.
That's why you invite company over every now and then so that you get to hear
"This is GREAT!"