Slow goin' Butt?

Took a big jump and I pulled it off at 195. 13 1/2 total hours! Guess I just got worried about my timing......

Now I have it wrapped in foil and sitting in a cooler cause I'm ahead of schedule!!

Wish me luck....Pulling it will tell all

HenDog -- Twelve and a half hours and 173 is just about right. Your butt was just coming out of the plateau. I think if you would have left it at 225 more of the fat would have rendered out. Once out of the plateau she climbs fairly quick. Patience is a key!

For what it's worth, I have got into the habit of starting my butts the night before, setting the temp at 190-200. Get up in the morning, check the internal temp and crank the smoker up to 225. Can almost always guaranteee lunch by noon.

Let us know how youur smoke turned out...

All was excellent! Like you said, probably didn't need to come out of the 225, but I did. Still turned out great.

Next time, I'll hold the course. Dinner was counting on me and I was getting a little nervous.

I'll put it on at midnight next time rather than 3:30am!

Thanks All

Great cookin' with the Cookshack!!!

Hendog,

I am pretty new to CS cookers as you are. Got a 009 earlier in the year. Have done a handfull of butts about the size you mentioned - and almost without fail - if I put on about 11:00 p.m. and set to 215-225, they're ready about 5:00 p.m. the next day registering 195. After the first one or two, it becomes almost automatic.

If you do a search on the forums for "plateau" - you can read until the cows come home how your butt will hit this temperature range and remain their for a period while the fat renders out.

I'm finishing up 2 racks of spares as I type - can't wait to taste!

Good luck with your smoking.

C'Nooga