Boston Butt: How Long is Too Long?

cobol sam · Joined: 05 Sep 2010 Posts: 8 Location: Iowa

I'm on my second year of smoking, and I usually do ribs or a boston butt 3-4 times in the summer\fall.

Whenever I have done boston butt in the past it seems like it takes me 22(ish) hours to reach a temp of around 200 degrees in the middle of the meat. This seems long to me.

I have checked, my probe is not resting on bone, another digital probe at meat level indicates between 212 and 250 degrees during the cook. I've got 2 butts in right now, they've been in for the past 18 hours and they are only at 180 and plateaued.

Am I doing it wrong Smoke Ring? Smile

-- PS - I'm usually pretty happy with the results, but this time, it feels like it may go longer than 22 hours even!

Jarhead · Posted: Jul 03 2011 Post subject:

When is the last time you checked your thermometers and probes?

Boil some water, check the temp. If it is not approx 212*, either calibrate it or toss it.
Check it in ice water, should be approx 33*. If not, see above.

You didn't mention how much your butts weighed or cooker temp. I figure 1-1/2 to 2 hours per pound @ 225*-250*.

Cook until you can remove the wiggle bone easily. That beats a thermometer any day.

If you cook too long they will be mushy and not pull well.
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Pit Boss · Posted: Jul 04 2011 Post subject:

Thermometers used for bbq don't need to be calibrated. Heck, you don't even need to look at the temperature. Use it as a probe and "feel" your way to tender.

I would suggest using an oven thermometer to check thermometer on your pit. I also suggest never cooking below 250 if you're overly worried about time. 250-275 and your cook times will drop drastically.

Good luck.
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Jarhead · Posted: Jul 04 2011 Post subject:

Cory Hess · Posted: Jul 05 2011 Post subject:

Jarhead,

When Pit Boss is saying that you don't need to check the temperature of the meat when BBQing he's well within safety guidelines. The USDA guidelines for pork say that it should be cooked to 145 degrees internal temperature. When the probe slides in easily you are well above any danger of serving raw meat.
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cobol sam · Joined: 05 Sep 2010 Posts: 8 Location: Iowa

Thanks all, I forgot I had this post sitting out here. I am usually running my smoker at 200 - 250. I like to be around 225-235 most of the time.

Does 250-275 really count as slow cooking?

Pit Boss · Posted: Jul 23 2011 Post subject: