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