Im a new 08 owner and im on my third butt so far they have all come out perfect.Question I have cooked my last two and they took 15 to 16 hrs to get to internal 198 and now the one on is at 192 after only 11 hrs.
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Every butt is different. The very best you'll ever be able to do when making BBQ is to have a general idea of when the butts will be done. The temps are all that matters. Just make sure your thermometers are accurate. 
Yep,like cronyism says.
Think about the difference between a 750 lb,old sausage hog,and a 220-240 lb youg market hog.
Think about if it is pumped with 15 % salt water,and/or has been prefrozen
Like he says,besides checking probe accuracy,check placement.
An instaread may give several different temps,in different places.
Is position in the cooker at the same place/temp?
Is it cooking direct from the firebox?
Same sizes?
Same breeding on the hogs?
Has one run around the mountainside for years,and the other stood on concrete and eaten,fulltime?
Just a couple of thoughts
Think about the difference between a 750 lb,old sausage hog,and a 220-240 lb youg market hog.
Think about if it is pumped with 15 % salt water,and/or has been prefrozen
Like he says,besides checking probe accuracy,check placement.
An instaread may give several different temps,in different places.
Is position in the cooker at the same place/temp?
Is it cooking direct from the firebox?
Same sizes?
Same breeding on the hogs?
Has one run around the mountainside for years,and the other stood on concrete and eaten,fulltime?
Just a couple of thoughts
Help me with the math (Labor Day panick!)
I know it can take 1 1/2 to 2 hrs per pound, but what if you are doing 2 butts at once? They are a combined weight of 13lbs and I am doing to in a Cookshack 08.
Thanks for any feedback, sorry if I asked this yrs ago...
I'm also going to mop for the first time, wish me luck...
I know it can take 1 1/2 to 2 hrs per pound, but what if you are doing 2 butts at once? They are a combined weight of 13lbs and I am doing to in a Cookshack 08.
Thanks for any feedback, sorry if I asked this yrs ago...
I'm also going to mop for the first time, wish me luck...
Oh shoot, one more question, does mopping mix with rubbing? I have already rubbed the butts and was going to try a mop on one of them. Still a good idea?
Argh
Argh
Check your rack temps,with probe thru a ball of foil.
Find where it consistently averages about 235*.
Place butts on one rack,or two-whichever seems to make temp sense.
Figure your weight on the ave between the two butts-6 lbs +.
Not sure why you want to mop,but figure on adding at least 1/2 hr ,every time you crack the door,although some folks figure that's about another six pack,above normal consumption.
Try not to wash all your rub off,while you are mopping.
That is your bark,another flavor level,and texture.
Mopping ,sometimes is helpful if you are using a stick burner,that flows a lot of air and you are worrying about drying out the meat.
The smokette cooks unusually moist,so that is the opposite problem.
There are times that folks cooking really huge butts,trying to flavor layer,and other specific situations,might flip butts at the half way point of the cook and spray them down.
You probably aren't there.
Find where it consistently averages about 235*.
Place butts on one rack,or two-whichever seems to make temp sense.
Figure your weight on the ave between the two butts-6 lbs +.
Not sure why you want to mop,but figure on adding at least 1/2 hr ,every time you crack the door,although some folks figure that's about another six pack,above normal consumption.
Try not to wash all your rub off,while you are mopping.
That is your bark,another flavor level,and texture.
Mopping ,sometimes is helpful if you are using a stick burner,that flows a lot of air and you are worrying about drying out the meat.
The smokette cooks unusually moist,so that is the opposite problem.
There are times that folks cooking really huge butts,trying to flavor layer,and other specific situations,might flip butts at the half way point of the cook and spray them down.
You probably aren't there.
quote:Originally posted by GKing in SF:
Help me with the math (Labor Day panick!)
I know it can take 1 1/2 to 2 hrs per pound, but what if you are doing 2 butts at once?
For the most part, won't make a difference to the Cookshack. Times should remain the same.
The only difference is if the individual butt is larger, sometimes in pairs (cryovac) one is larger than the other
Thanks Tom!
I haven't tried a mop yet in 4+yrs with my cookshack, but I saw Okie and others suggested some. So I thought I might try it. But I'm thinking twice about this now...
I haven't tried a mop yet in 4+yrs with my cookshack, but I saw Okie and others suggested some. So I thought I might try it. But I'm thinking twice about this now...
Thanks SmokinOkie.
After all said and done it took 14 hrs it just got up to 191 quick then stalled.
Next time, rub you butt down good, put it in the Smokette, set temp all the way up, do not open the door until it is done. You will be alot happier.
quote:Originally posted by harlee1400:
After all said and done it took 14 hrs it just got up to 191 quick then stalled.
I've NEVER had one stall after about 180. The plateau is around 165 to 170, never in the 90's. If it did, something else caused it or the thermometers are off.
Once it hits 190 it's just a very short time to being done, maybe less than an hour.
To tag onto Smokin's post,I have seen one exception for those folks that shoot for 195* as a fixed target.
If the small cookers are set around 210*-220*,it seems like it can set around that 192* internal for a long time,with one butt.
Since the butt has been in there FOREVER,by then-it may be ready to take out.
I found ,at times,if I'd check the bone for looseness,and squeeze the butt for "jellolike",it was plenty done.
Just a thought,and put it in your notes,if it happens.
If the small cookers are set around 210*-220*,it seems like it can set around that 192* internal for a long time,with one butt.
Since the butt has been in there FOREVER,by then-it may be ready to take out.
I found ,at times,if I'd check the bone for looseness,and squeeze the butt for "jellolike",it was plenty done.
Just a thought,and put it in your notes,if it happens.
quote:Originally posted by SmokinOkie:quote:Originally posted by harlee1400:
After all said and done it took 14 hrs it just got up to 191 quick then stalled.
I've NEVER had one stall after about 180. The plateau is around 165 to 170, never in the 90's. If it did, something else caused it or the thermometers are off.
Once it hits 190 it's just a very short time to being done, maybe less than an hour.
Hey Smokin(Happy Belated).
I've actually had one do it at 181. But I think it HAD to have been in a pocket of something. It seemed fine went through the plateau at around 168 then climbed on up to 181 then actually moonwalked to 178 before climbing on to my finish temp. Took about 2 hours for it to get back past 181.
Ever heard of that happening when perhaps a probe tip got stuck in a little clump of fat?
Yep,I've seen an occasional hangup,like crony mentioned,but not as a normal process.