smokeusum
Smoking Fanatic
Darn!! See my link wouldn't post! Google "physicist cracks BBQ mystery"... I know it's hard, but hang in there; you've come this far, don't ruin it!!!
You don't foil, but when I get around 170º IT I do, then I jump the temps up to 295º to 300º. I can get 8 lbers done in 9 1/2 hours that way with no lost of moisture to the meat. Guess you could try it with out the foil and see how that work. Should put more bark on it also.Only got up once... and had to pee anyways, so.... not like I was getting up every hour or 2 to check. 9 hours? I'm 13 hours in and meat temp is 174. Smoker temp 235 (It went up some when the sun came up). Maybe if I cooked it at 275 I could push it to 9 hours, but this one is low and slow and goin' long. And I'm in no hurry, which I think is the best part. Nobody droolin' on me with plate in hand waiting for food. :)
OK... 'cept maybe Darby (one of my dogs) ... seems he's ALWAYS hungry
Ya me too. I wouldnt be able to sleep.Sounds like everything is in order! I'm still too paranoid to do an overnight smoke!
Cooking at 300° I cook butts at a rate of slightly less than 1 hour per pound, there is no stall, no foiling(thus no loss of bark) and no overnighters. I would have started your 6 pounder at 9AM, been done at 3PM and resting for an hour or before pulling and serving.When you do them at 300 how long does it take? I mean, do you shorten the cook time enough to just start in the morning and have it for dinner for sure?
A few weeks ago I accidentally left my vents open too much on an overnight of a 9LB butt I was doing. I went to bed at midnight, woke up at 8 and headed down right away to check it. When I opened up and saw what I did I screamed! I let it sit for a while then let I pulled it around 11am. According to my wife it was one of the best butts I have ever done. I couldn't argue. It was juicy, nice texture and excellent bark. Butts are very forgiving and you can get away with a lot.Cooking at 300° I cook butts at a rate of slightly less than 1 hour per pound, there is no stall, no foiling(thus no loss of bark) and no overnighters. I would have started your 6 pounder at 9AM, been done at 3PM and resting for an hour or before pulling and serving.
Here's another little secret- your butt is probably done and the temp does not reflect that fact. I have had butts done and pullable at temps as low as 182°, the way to tell is the probe test- if your temp probe slides smoothly with no resistance from the meat( I liken it to probing thick custard) then you are done. The other test is to grab the bone and twist it out, if it comes out easily you're done, wear gloves it will be hot.
Hopefully you made to 140* in less than 4 hours. I have had butts and brisket stall out multiple times before. For six pounds it sure is strange. The butts that I do are usually 9-8 pounds and are normally done in 12-16 hours running my smoker at 265* The last two that I did both 8 pounds took 20 hours! Crazy long!I know patience is a virtue and all that, but seriously? I'm closing in on 19 hours and still sittin' at 183. Like it stalled around 170 and now again at 183. After I moved the Maverick's probe around a couple places, I went in and got another meat thermometer, and it agrees with the Maverick. So I'm ruling out a therm/probe malfuntion and just going with the flow..... actually more like a trickle.
It pulled fine. It tasted wonderful. It just never reached that 205 temp. Texture was perfect... not mushy, not too tight. It was moist and .... just great, actually.Sounds like you nailed it. How did that butt turn out...........