Extra long time: B Butt to 190

starship · April 11, 2010, 08:53:50 PM

I have an OBS, with the PID control system, normally a pair of Boston Butts take 12-14 hours to reach 190 internal. That at 225 +- 2.

I preheat to 300, and are getting quicker at loading my unit. Temp only dropped to 250 when I loaded the butts in. Turned PID down to 225, and it settled out there and maintained.

It was not cold out, my door seals good. Dual elements running and holding 225.

Today it was 22 (yes twenty two) hours to reach 190 internal.

Both butts about 10 pounds, both on one rack, room for air flow around each.

Any ideas? OLD meat?

Got a good bark, and the meat taste great.

HawkeyeSmokes · April 11, 2010, 09:05:55 PM

Sounds pretty normal to me.

I've had a single 8 lb butt take over 24 hours to get done.

Each one is different and it's done when it's done.

starship · April 11, 2010, 09:20:06 PM

Guess so. I did get this at Wal-Mart, I like to get butts at the Pig.

OU812 · April 12, 2010, 08:32:03 AM

The pork I did this weekend took 26 hr to hit 186, was shootin for 190 but couldnt stay awake any longer and didnt want to over do it.

Turned out great.

Like whats been said many times before, Its done when its done.

Caneyscud · April 12, 2010, 08:35:32 AM

I think a UFO came down and zapped all the hogs about 6 months ago. Many have taken what seems like forever! ;D ;D

For a 10 pounder it would not be unusual to be 2 hours per pound. Add the other 10 pounder, and just because of the mass of meat and just plain physics - 22 hours is not surprising. It takes a lot of heat to take 20 pounds of meat to 200 - and the 500w element can only put out so much heat. But that ain't all bad! I also believe that the "enhanced" butts take longer to cook.

JT-MO · April 12, 2010, 06:17:47 PM

I am use to getting around a 8-10LB butt done in about 12-18hours or so. Then I did a 10LB butt and 8LB brisket together and it took over 24hours, so your times sound normal to me as well.

starship · April 12, 2010, 11:04:01 PM

Bottom line:

The meat is Very Very Good, and well worth the wait.

watchdog56 · April 13, 2010, 04:25:19 AM

Did you let the butts get to room temp before putting them in?

crestman · April 13, 2010, 10:23:11 AM

My .02 worth

I've only had my DBS for about 1 year now, but have used it quite a bit. I have found it to be a very good smoker, but very in-efficient as an oven. I too have had a good load of 3 butts take sometimes a day or more. I've since gone to taking them out after the smoke period and putting them in kitchen oven. Always takes a lot shorter time in there and I can honestly say there has been no taste or texture loss when finished in the oven.