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Unread 05-11-2010, 08:24 AM   #21
On the road to being a farker
Join Date: 11-25-09
Location: Philadelphia, PA
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Originally Posted by moda253 View Post
Interesting. I did two butts on saturday-sunday and my cook was just short of 20 hours at 16 pounds of pork. Does that seem "long" to you guys? It didn't seem long to me but then maybe my temps dropped a bit at one point.
My last 2 smokes were as follows
15lbs - over 24hrs picnic and butt
15lbs - 18 hours butt
I tried keeping the temps at 240 degrees and pulled at an internal of 200 degrees, this was on my GOSM both were boneless.
I think I must have been doing something wrong, I have 40lbs just waiting for my stickburner, hopefully those times will fare better.
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