Well your second one will definitely be better. Did you use a temp probe for cooking or just put it on for 18 hours? Try to get it more uniform, I’d hate to see how those appendages turned out.
10 hours at 225 and surprisingly not as dry as the pics may allude. It was less than 4 pounds. There was a temp probe, but not one that will notify me when it’s done - I cooked this overnight as a test. Pulled it out when I woke up
What temp you pulled it out at? Should check for “tenderness” around 199-203 range at various parts. 10 hours was probably a bit much at that temp for that size. I do my bone-in 9-10lbs at that temp and roughly 15 hours total cook if I don’t wrap
Bone in will be the play next time. Much appreciated
I like boneless pork butts. I cut them in quarters and season them. I get more bark and they’re done quickly compared to whole.
Been thinking I'll do that for my next. How much time does it save you?
It was 6 hours start to finish.
I never though of doing that. I'll have to try it.
You had me at “more bark”
Right?!?!? It’s a small change that made a big difference. The one problem is it takes up more space. If I’m doing a lot of butts (giggles), then I keep them whole.
Iv done that with stew meat before. Great for breakfast burritos. I usually sous vide that to get it tender though.
Done quickly?? You heathen... It's supposed to take me a day just for fun.
Definitely add a water pan over night or spritz if you're awake every hour or so to help with the moisture as well.
I've never spritzed mine. The fat cap usually does the trick by itself.
It depends on the conditions inside of your grill I've found.
It's nothing to do with the bone. The ONLY think that will tell you when a pork but or any other joint of meat is ready to come off is a meat probe (or jiggling it, when you've cooked enough of them that you can tell by feel)
You can do bone out, you just have to use butcher twine and tie it up. I buy Costco bone out and just do two strings to make it a solid piece
Definitely bone in
Why are we down voting OP into oblivion? Is this the housing subreddit now? It’s an art that takes time. Give the guy a break, my guys. At least he’s trying and learning!
No kidding. I'd like to see some of their first times smoking something.
My first brisket was all bark about halfway through the bottom. Still haven't gotten brisket completely down yet.
But man was that top half still good!
Beef is tough. Undercooked it it's tough. Overcook it it's dry. Wrap or raise too early, it falls to chopped beef.
Tough world we live in.
Briskets are tricky man!
I lucked out a bit. My first pork butt came out amazing but I had the tools and a father in law who recommended amazingribs.com
Buuuut, My first, second, third brisket turned out horrible. Nailed it on the fourth.
It's a journey. Love it.
Absolutely.
My first brisket actually turned out really good but I left WAAAAY too much fat on it. And I think the bark could have been improved upon. But it was still very good.
You supposed to be up cooking breakfast or somethin'.
First time I smoke something I coughed a lot. The more I smoke the more I enjoy it now.
Right?
Tell me about it, what the fuq is wrong with these Redditors these days?
The guy screwed up and is obviously bummed and looking for advice. Not to mention putting it all out there to be open to ridicule, and all people can do is downvote his ass? That is some bullshit.
OP way to go on the transparency, dude. Take everyone's advice with a grain of salt. TBH, bone-in will definitely NOT solve your problems here, but what will, perhaps, is NOT leaving a pork butt to smoke overnight. Doing a good pork butt requires a pretty crucial step in the middle of it, making it not a very good candidate for overnight cooks. Also, most pork butts just aren't big enough to need to be smoked for more than 6ish hours. It all depends on how you want to do it, but I would simply assert that doing an overnight pork butt smoke likely requires a much more measured approach from an experienced pitmaster. There's just too much opportunity for it to go bad.
The same thing happens when people make posts literally asking for help, within the relevant subreddit. For whatever reason the redditors of that sub decide that not innately knowing everything about the interest/hobby, or not knowing the subreddit's "culture" deserves to be downvoted, hidden, or removed. I will never understand it.
It's just something that happens with any sub once it passes a certain subscriber count and post consistency. What ends up happening is half of the subscribers don't actually participate in the hobby themselves, but they want to participate in the discussion. And since they have no actual experience, what they do know is which comments they can repeat that they know will get upvotes, and which comments the sub doesn't like that they feel validated by mass downvoting.
It's a flaw with both the karma system and how algorithm-based reddit has become. Shit, I've seen so many fake posts on here where people have claimed a photo they pulled from google is actually their own smoke. It's sad.
My first pork butt was dry
I just deleted a post on here because of the meanness I got for it. Like seriously guys, this is meat. I honestly can't see a single reason to downvote anyone on a sub about smoking meat in your own home. Thanks for standing up for this. I think it's pathetic when anyone downvoted someone trying new things. (I might be a bit angry for some of the things people said)
It’s actually mind boggling though. Like where the hell did he get the idea to overnight smoke a 3# pork butt for 10 hours?? This should never have been a “try”, especially not for a first timer.
Like where the hell did he get the idea to overnight smoke a 3# pork butt for 10 hours
Probably from all of the comments and posts of people talking about overnight smokes, but leaving out the small details assuming everyone knows the correct time/temp to weight ratio so that they never actually mention it.
A lot of people really like to pretend like this information is a given. Like shit, when I first started I could barely even get my coals lit, or keep them lit for my first few smokes. I would have had people on here just tearing me to shreds over not knowing what they considered obvious after their several hundred hours of experience.
I’m about 20 smokes in and I have yet to try an overnight cook. Still worried that it might burn down my house. I remember my first time smoking I was checking on the meat every hour or so, worried about any sort of fluctuation in temp. Still unbelievable that this guy would try that for his first time.
Yeah same lol. Although I inadvertently have done an overnight smoke because I forgot to put the dampers back on my firebox on my gravity smoker and over night it smouldered through half a hopper full of charcoal while breaking a hole in my cover.
Also how is there no smoke ring after a 10 hour smoke at 225? Looks like he took a blowtorch to the outside.
Serious question; 225 Fahrenheit or Celsius?
Fahrenheit
It’s all good man, you cooked food and hopefully people ate it and had a good time.
What brand of pork?
Oof it’s all good live and learn if that was a 4lb pork butt it probably would have been done in less then 6 hours, with an hour wrap in that time period. Figure an hour per pound
No biggie luckily pork is cheap, just eat what you can, when you go to reheat it do it in a pan with butter, and once you’ve had enough of it just give it to the dogs they’ll be happy lol
Ehhhhh. Its dry my man. Lol