21 hour Butt, No Foil. Q-View

Discussion in 'Pork' started by scooper, Oct 2, 2011.

  1. scooper

    scooper Smoking Fanatic

    I mentioned this in a thread where someone needed help due to a stall.  Here it is finished with heavy Q-view.

    I started an 8.something lb. butt.  I say .something because it was 1/2 of a two pack, and I trimmed the fat cap down some.  It was really good quality, an IBP from Restaurant Depot. 

    I never realized how much fat and sinew is inside one of these until I diced the other raw butt up for my dogs.  No wonder they need so much time to melt all that stuff and make it all happy inside.

    Jeff's rub with my additions of smoked paprika instead of plain, plus cinnamon and nutmeg.

    S. Florida, over night temp in the mid 70's

    Masterbuilt Propane

    hickory and cherry chunks wrapped in foil tubes.

    smoker temp in the 225 range. 

    In to the smoker Friday night @ 8:30.  At 11:30 P. M. it was close to 140.  (don't remember for sure.  It was past rum:30)  Threw two wood foil tubes on and went to bed.  Dog woke me up @ 2:30 so I went to check.  It was 151.  (Meat IT, not the rum)  Threw more wood on and back to bed.  Got up @ 6:30 it was 171.  Had to go to work Saturday and I did not want it in the smoker while not home.  Oven set @ 225, into the oven NOT FOILED.  Oven probe fluctuated between 210 and 220.  Once in the oven the meat temp dropped to 165.  I should have pre-heated the oven to 250.  It stalled @ 165 for several hours. (wife came home and checked it)  I added a second meat probe when I got home to make sure.  @ 2:00 they were 174 and 183.  I know they are both off a couple degrees, and I always pick a temp in between their readings.

    4:00 p.m. I turned the oven up to 240.  It was riding @ 235 according to the probe.  By 4:30 p.m. the two meat probes read 189 and 195.  Finally hit 203 and 197 at 5:30, 21 hours later.  Double wrapped in foil, then toweled and into the cooler for 1.5 hours.

    I never foiled or spritzed it once during the smoke or oven cook.  Major bark.  Major juicy.  Major flavor.  Best Butt I ever made.  I will never foil again unless pressed for time.


    Bone pulled out with ease.








    With mac, spinach, and golden beets.

    Last edited: Oct 2, 2011
  2. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Looks pretty good to me. I have foiled a few times but I like my bark too much to do it unless I have to.
    scooper likes this.
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Turned out great!  Wish I coulda been there.  My dinner invitation must've been lost in the mail? [​IMG]
  4. bmudd14474

    bmudd14474 Guest

    Great Job:drool
    scooper likes this.
  5. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Nice Bark!!

    scooper likes this.
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Scooper, did you peek at it during the smoking time? courious if it had an effect on it , just thinking of my Matra,'Patience'.
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    O BOY it looks great and the bark on this pp is amazing
    scooper likes this.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Awesome bark!

  9. scooper

    scooper Smoking Fanatic

    I only opened it to add more wood.  Two times after the initial load before I went to bed, and once in the middle of the night.  That's one advantage of propane.  You can sleep and leave it the heck alone!  I have the dual probe therm with the remote receiver.  Knowing the temp in the smoker without going outside really helps.

    Once in the oven for the long slow finish, I only opened the door once to make sure the water pan in the bottom rack still had water in it.  I was getting antsy near the end.  I was planning on 18 hours, not 21.  My wonderful wife told me to have another drink and wait for the beep.  It worked.  LOL
    Oops.  I sent it Friday.  It might get there by Wednesday.  Sorry. My bad.

    Thank you!  It goes back to my old days as a chef working under a guy from Germany who made Ramsey look like a teddy bear.  He would always scream, "Cooking does not happen by accident.  You can control it most of the time!"

    After reading the article on meat science someone posted here, I opted for no foil, no spritz.  Even though the smoker is propane, I wanted to go as old school as I could get.
    Thanks Al!  And thank you everyone else!

    It was thoroughly enjoyed again last night.  This time with beans and slaw.  Now it's sammies for a couple days!
  10. slownlow

    slownlow Smoking Fanatic

    Looks great. I also enjoyed the rum humor. :biggrin:
    scooper likes this.
  11. rivet

    rivet Master of the Pit OTBS Member

    Boy oh boy that's some nice looking tender barbecue! Great tutorial too. Thanks for sharing~ looks like you had one great supper, that plate looks outstanding    [​IMG]
  12. billyj571

    billyj571 Smoking Fanatic

    Your butt  looks fantastic! nice job

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