Pork Butts....that wouldn't get done...Pron heavy

SweetHeatBBQnSC · 10-17-2019, 08:48 AM

This weekend I cooked a couple bone in butts for a Church dinner we were having. Caught them for a sweet price of .99 per #. I seasoned them up with some S & P and then hit them with some Sweet Rub O' Mine rub (this rub is ok, but it doesn't knock my socks off by any means). They went on the WSM at 9 p.m. I knew it was going to be a late night, but I had no idea what I was in for.
They were cooking at about 290* so I figured wrapping around 1 or so and hopefully pull them off at 2 or 230. WAY WRONG! Checked around 12:00 and I wanted a little more bark. Checked at 1:00 and the IT was approximately 130, but my fire had burned out. Instead starting a chimney outside I made the executive decision they are going into the oven. Turned the oven to 350* so they would finish and I could let them rest and hash it in the morning...man was I in for a surprise. The butts didn't get done until 5 a.m. The only thing I can think of was I didn't take their size into consideration. One but was 11# and the other was 12#. The others I have cooked have been around 8# but only taken about 5 1/2 hours. I let them rest until 7 and hashed them up add more rub and my homemade vinegar sauce. The BBQ turned out excellent. My miniature loves my bbq which is a blessing and she kills it every time it is made. Thanks for looking.

KClandcruiser · 10-17-2019, 08:53 AM

Looks like you made it through a tricky cook great! I had one the other day that took about 11 hours running around 300-325 the whole time. Some butts are just going to do whatever they want and we have to be at their mercy ha

ronbrad62 · 10-17-2019, 10:12 AM

As long as the main dish was done on time and was enjoyed by all, it doesn't matter how you arrived at that point. I have finished many cooks in the oven for fear of getting them done on time. Very nice results!

SonnyE · 10-17-2019, 12:08 PM

That last picture is the Seal of Approval!
That little Sweetheart diggin in!
Worth all the worry for that one picture.

Ya Done GOOD!

rwalters · 10-17-2019, 12:18 PM

Nicely done!!!

cowgirl · 10-17-2019, 01:05 PM

Looks great! Cute helper too.

BBQscott · 10-17-2019, 02:06 PM

I have had the same issue... some meats just cook weird. It looks like your cook turned out great though! Nice looking pulled pork.

Jrogers84 · 10-17-2019, 02:08 PM

I finish a lot in the oven post wrap just so I can sleep. Always hate when a piece of meat wont give up. Yours looks like you nailed it!

Stingerhook · 10-17-2019, 06:43 PM

Nicely done.

Smoke on Badger Mountain · 10-17-2019, 09:22 PM

Well you pulled out the win in the end.

sleebus.jones · 10-18-2019, 09:31 AM

8-9 hours is not unusual IMO for a 10# shoulder. At least ya know for next time!

JWACKS · 10-18-2019, 11:38 AM

4 hours from 130 IT to done sounds about right to me. I'm assuming there was some time for the oven to get to temp and that you still wrapped them. The surprising thing is that they took 4 hrs to get to 130. That's about 2 hrs too long. But you did mention your fire died...

SweetHeatBBQnSC · 10-18-2019, 11:52 AM

Quote:

Originally Posted by JWACKS

4 hours from 130 IT to done sounds about right to me. I'm assuming there was some time for the oven to get to temp and that you still wrapped them. The surprising thing is that they took 4 hrs to get to 130. That's about 2 hrs too long. But you did mention your fire died...

yeah it surprised me too. I went expecting to wrap and the bark wasn't anywhere near what I had hoped for too. I just went with the saying, all is well that ends well.

NC Mike · 10-19-2019, 07:13 AM

I sometimes wonder what's going on with pork butts. A 8 to 10 pound butt used to take at most 10 hours to get to pulled pork tenderness, then last year I had one that went 13 hours and was not ready. We had sliced pork that night. Since that one I've had at least 2 more that stayed stuck at stall for longer than usual. I even thought my thermometer was malfunctioning and boiled water to check it. I now allow extra time and make sure I'm ready to wrap in foil and store in a towel lined cooler if the meat is done early.

BillN · 10-19-2019, 04:58 PM

I'm guessing seeing the little one cleaning that plate made it all worth it.

10-17-2019, 08:53 AM	#2
KClandcruiser is one Smokin' Farker Join Date: 02-28-18 Location: KCMO Name/Nickname : Erik	Looks like you made it through a tricky cook great! I had one the other day that took about 11 hours running around 300-325 the whole time. Some butts are just going to do whatever they want and we have to be at their mercy ha __________________ UDS, Weber 22", 500 gallon offset

10-17-2019, 10:12 AM	#3
ronbrad62 somebody shut me the fark up. Join Date: 07-16-16 Location: Johns Creek, Ga. Name/Nickname : Ron	As long as the main dish was done on time and was enjoyed by all, it doesn't matter how you arrived at that point. I have finished many cooks in the oven for fear of getting them done on time. Very nice results! __________________ Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

10-17-2019, 12:08 PM	#4
SonnyE is one Smokin' Farker Join Date: 04-06-19 Location: Saugus, California Name/Nickname : Sonny	That last picture is the Seal of Approval! That little Sweetheart diggin in! Worth all the worry for that one picture. Ya Done GOOD! __________________ SonnyE, Grillin, Chillin, Beer Swillin, Grandpa's Ribs a specialty. Farking good BBQ is a learned skill, low and slow. :becky:

10-17-2019, 12:18 PM	#5
rwalters Quintessential Chatty Farker Join Date: 06-08-12 Location: Columbia, TN Name/Nickname : Robb	Nicely done!!! __________________ MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq
	1 members found this post helpful.

10-17-2019, 01:05 PM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks great! Cute helper too. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

10-17-2019, 02:06 PM	#7
BBQscott Full Fledged Farker Join Date: 05-18-18 Location: CA, Bay Area Name/Nickname : Scott	I have had the same issue... some meats just cook weird. It looks like your cook turned out great though! Nice looking pulled pork. __________________ Traeger, Weber kettle 22", Weber genesis e330, Oklahoma Joe Highland offset.

10-17-2019, 02:08 PM	#8
Jrogers84 is One Chatty Farker Join Date: 04-27-16 Location: Middle Michigan	I finish a lot in the oven post wrap just so I can sleep. Always hate when a piece of meat wont give up. Yours looks like you nailed it!

10-17-2019, 06:43 PM	#9
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Nicely done. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

10-17-2019, 09:22 PM	#10
Smoke on Badger Mountain Babbling Farker Join Date: 06-20-15 Location: Badger, California Name/Nickname : Josh	Well you pulled out the win in the end. __________________ Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url]

10-18-2019, 09:31 AM	#11
sleebus.jones is One Chatty Farker Join Date: 09-12-16 Location: Fulshear, TX Name/Nickname : sleebs	8-9 hours is not unusual IMO for a 10# shoulder. At least ya know for next time! __________________ -=<[url=http://www.bbq-brethren.com/forum/showthread.php?t=265227]Cookshack PG1000[/url] \| GMG Davy Crockett WiFi \| GMG Jim Bowie WiFi \| [url=http://www.bbq-brethren.com/forum/showthread.php?t=246017]Cindy, the cinderblock reverse flow pit[/url] \| Fireboard>=- [url=https://dashboard.ambientweather.net/devices/public/d621760bf243b5f50d0f8503aba2bdca]The weather in Sleeb's backyard[/url]

10-18-2019, 11:38 AM	#12
JWACKS On the road to being a farker Join Date: 10-01-15 Location: central IL	4 hours from 130 IT to done sounds about right to me. I'm assuming there was some time for the oven to get to temp and that you still wrapped them. The surprising thing is that they took 4 hrs to get to 130. That's about 2 hrs too long. But you did mention your fire died... __________________ team Oui Oui Oui BBQ

10-19-2019, 07:13 AM	#14
NC Mike On the road to being a farker Join Date: 04-05-19 Location: Angier, North Carolina Name/Nickname : Mike	I sometimes wonder what's going on with pork butts. A 8 to 10 pound butt used to take at most 10 hours to get to pulled pork tenderness, then last year I had one that went 13 hours and was not ready. We had sliced pork that night. Since that one I've had at least 2 more that stayed stuck at stall for longer than usual. I even thought my thermometer was malfunctioning and boiled water to check it. I now allow extra time and make sure I'm ready to wrap in foil and store in a towel lined cooler if the meat is done early.

10-19-2019, 04:58 PM	#15
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	I'm guessing seeing the little one cleaning that plate made it all worth it. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates