I know there's been plenty of posts on butts, but I am posting this to show that my results compare more to the 1.5 hr/ pound theory than the over 2 hours alot of folks have been discussing on here.
meat: 9#- 4oz. butt carved from a local hog we
butchered. Medium fat cap.
rub: CS rub applied 4 hours prior to smoking.
wood: 3-4 oz. of hickory
smoker set- up: middle rack with the rack slides
attached to the knobs in the top
set of holes.
The smoke: The meat went in a cold smoker with an
internal of 39 degrees. The t-stat was
set to 225. The time was 5:10 PM.
At 7:45 the next morning the internal
was 195. I pulled from the smoker,
foiled, toweled, and coolered until
11:00 AM. At start time the ambient
temp was 52 degrees, and at the stop
time it was 32 degrees. It rained all
night long. The door was never opened
and a mop was never used.
Results: It took 14.5 hours to cook the 9.25 lb.
roast. That averaged out to be 1.57 hrs/
per pound.
The bark was beautiful, the meat pulled
effortlessly.
The meat was moist and scrumptious. It
was done when I had planned for it to be.
Some put CS Spicy BBQ sauce on it. others
ate it plain, but everyone ate it!
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