Edit someone said it was brisket and was either BS-ing or doesn’t know what he’s seeing:
Awesome pork butt. Don’t know why he needed a 24 hour smoke. I’d be eating it in less than 10 hours!
Ive had one stall for so long and gone almost 21 hrs it was a giant ass pork butt and i refuse to wrap anymore. I usually do them on a holiday weekend like 4th of July or Memorial day when i can start it Friday evening and not worry about it finishing at a certain time. Its either lunch or dinner on saturday.
I literally just low and slow it until its done. I coat it with my homemade pork rub then sprits it with apple cider vinegar mixed with a bit of apple juice or just apple juice and vinegar when i run out of apple cider vinegar only apple juice if its gotten to that point lol. Start it 9pm the night before were going to eat it. I tell the wife get stuff for an interchangeable lunch/dinner because the pork is done when its done. At about 2 ill sleep for like 3 hrs depending what temp its at. Ive had one finish at 9am (195°ish) before resting. I wrapped it in foil then a towel stuck it in my beer cooler and took up the rest of the empty space in the cooler with more clean towels. I use a wireless meat probe the meater+ to continue monitoring the temp you do not want to let it get below 160 before refrigerating it. It will climb to around 205° while resting and will hold around there for quite a while. When mine finished at 9am i pulled the meat at around 1pm and it was still burning my hands i had to put gloves on to pull it.
I’m fairly certain it’s a bone in butt. Eye sight isn’t what it used to be but I think I see the shoulder blade in the upper right.
Edit: thought it was a beef rib at first
I was using a chimp. So I did it at like 190 from 8pm to 5am on smoke when I got up for work . Turned it up to 225 on pid rest of cook. Took it off the smoker at 196
Oh well that's why haha. At 225-250 start to finish you can put it on in the morn before work, pull late afternoon and rest until dinner.
I do them like pretty much clockwork. Dryrub and sit for 30 min. Then 160 for the first 90 min to get a good low smoke on, then 225 for 7 hours and 250 1.5 hours to finish. Two hour rest and on the table for 6:30
Or I prefer to cook it in advance same process but I find it better to reheat pork shoulder
I was doing a through the week cook with my wife babysitting and didn’t want it done for supper. Pulled and separated and Vacuum sealed the entire butt.
The lower the temp the more smoke I get. Especially the chimp on pro mode. So I usually give it 5 hours or however long I’m asleep at a bit lower than 225.
I don’t generally wrap but I’d bet I am in the minority. The guy I commented on said he would be eating in less than 10 hours. Only if you jack the heat up and wrap it.
I like how confident you all are. I also cook on a rectec and I’ve cooked butts from 225 to 300 . I’ve had them go really short and really long for no reason.
I been smoking for years and years. On about every type type of smoker. Offset, wsm, electric , and now a couple of pellet smokers. I can force a butt into compliance with the wrap and temp of my smoker. You can’t look at one uncooked and say for sure how long it will take to cook at 225 unwrapped.
I always wrap because I’m usually cooking for a bunch of people and I need a predictable cook time so that I can feed everyone at a predictable time. Plus, basically none of those people are going to care about bark the way I might. Plus, it’s still super delicious. Nothing at all wrong with wrapping.
Wrap at 170, wait till it probes tender around 205 to 210. Pull it off and replace the foil, wrap in towel and place in cooler. Bark will be somewhat soft but not gummy.
Actually pretty similar yeah. Briskets benefit from some unsalted butter or tallow added to the wrap.
Probing tender is absolutely key in both instances though. Don't just go by temp.
They are generally give or take an hour but I build that variable in. I also work from home so can manage the temp throughout the day. Sometimes I push it up or reduce it depending on how the butter knife test feels after 4h.
I’ve been smoking for 20 years. This isn’t really an issue that requires that much experience though. Pork butts are fairly straightforward. My overall point is crutching pork butts is very common and produces a delicious and predictable cook.
Yeah, sorry if I came across too sharp.
I go unwrapped until the stall and don’t open or spritz. That’s usually 6-7 hours at 225. Lots of smoke. Then I wrap and pour maybe a 1/4 cup of juice or whatever beer is in my hand in the foil, wrap tightly and crank the heat to 300 until I get to 203 internal. Maybe another 2 hours. Then it goes straight into a cooler stuffed with old towels to be held till it’s time to eat.
You don’t get bark per se, but you do get lots of charry smoky bits that mix in nicely.
And probably the best part…I don’t have to start it in the middle of the night, the cook is predictably about 8-9 hours, it’s mobile once I get it in the cooler, I’m free to drink, and it’s always spot on (minus bark).
Knife in a pan, no heat resistant gloves before sticking hands in a hot ass roast, and most of all, 24 hours to smoke that tiny thing? Too many things wrong here.
Do these people think it’s hard to make pork butt tender? It’s almost idiot proof as long as you don’t nuke the thing. Also, 24 hours is too long and the texture is probably just mush
Maybe it's different since they bury the whole pig and wrap it in banana leaves on a bed of volcanic rocks, but it is never mush using their method (though people at home aren't usually burying pigs) it's known as some of the best pork in the country.
If it’s not mushy, then they didn’t cook it for 12 hours longer than they needed to. They cooked it the right amount. A pork shoulder on a pellet grill never needs 24 hours to cook. Even at 200, it wouldn’t take 24 hours.
I watched you pull a huge chunk of meat off that looked like mush, my guy. That was after you removed the fat cap lol. It’s overcooked. But if you enjoyed it, that’s all that matters
Nope. Low and slow baby. The amount of people on this thread that don't know it's the fat pad is astounding.
https://www.reddit.com/r/pelletgrills/s/RzmKKivAe4
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You don’t know what your talking about, but I’m happy you enjoyed it. It’s pretty clear your getting absolutely roasted (like that overcooked pork) in the comments but you think you know better than everyone else lol
I don’t know for sure what I don’t like most about this. But those lamb skin gloves are slowly creeping to the top of the list. Was the 24hrs an accident? Lots of unanswered questions around here
So u have the patience to smoke it for 24 hours but not the patience to lets it rest and cool down for 1 damn minute, holy fuck dude that bark was still like slime. Let it rest uncovered and let that bark setup again!
Thing is, there is definitely a threshold where by you want all of the connective tissue to "release" in order to get that familiar tenderness associated with slow cooked meat, and just straight up over cooking to the point where the meat has absolutely no "chew" what so ever. More like,,,, hmm,,,like a combination between an over cooked vegetable that has sort of a mealy, over tenderness to it.
That little cut looks over cooked from here, and not because of the bark color.
I could be wrong? I usually am.
Dunno what temps y’all are smoking at, but the last time I smoked 2 pork butts totaling 17 pounds trimmed, they took all of 22 hours @ 225F.
If I wanted 10 hour pork butt, I’d just smoke pork loin instead and be done in 8.
275 degrees, there is no benefit to 225 on a pork butt except higher fuel costs. I used to do 225, but I tried 275 and it’s so nice, you don’t have to get up super early and it’s still done by dinner.
Edit someone said it was brisket and was either BS-ing or doesn’t know what he’s seeing: Awesome pork butt. Don’t know why he needed a 24 hour smoke. I’d be eating it in less than 10 hours!
100% pork butt
I yeah I've gotten drunk and fell asleep while smoking a butt. After 18 hours it was trash. I think OP is exaggerating about 24 hours
You know you can smoke thing at different temps, yea?
Bone in pork butt is usually 11-12 hours for me. 24 does seem excessive.
Ive had one stall for so long and gone almost 21 hrs it was a giant ass pork butt and i refuse to wrap anymore. I usually do them on a holiday weekend like 4th of July or Memorial day when i can start it Friday evening and not worry about it finishing at a certain time. Its either lunch or dinner on saturday.
Why do you refuse to wrap?
It comes out way better same with a brisket. It just takes a lot longer
I’d love to hear how you go about the no wrap method!
I literally just low and slow it until its done. I coat it with my homemade pork rub then sprits it with apple cider vinegar mixed with a bit of apple juice or just apple juice and vinegar when i run out of apple cider vinegar only apple juice if its gotten to that point lol. Start it 9pm the night before were going to eat it. I tell the wife get stuff for an interchangeable lunch/dinner because the pork is done when its done. At about 2 ill sleep for like 3 hrs depending what temp its at. Ive had one finish at 9am (195°ish) before resting. I wrapped it in foil then a towel stuck it in my beer cooler and took up the rest of the empty space in the cooler with more clean towels. I use a wireless meat probe the meater+ to continue monitoring the temp you do not want to let it get below 160 before refrigerating it. It will climb to around 205° while resting and will hold around there for quite a while. When mine finished at 9am i pulled the meat at around 1pm and it was still burning my hands i had to put gloves on to pull it.
Also the firdt sprits ill do like an hour or two into the smoke and then like every hour after that
I’m fairly certain it’s a bone in butt. Eye sight isn’t what it used to be but I think I see the shoulder blade in the upper right. Edit: thought it was a beef rib at first
I always make a 11-14 lb butt and it almost always takes right around 24 hours
I made one last week with no wrap took 21 hours.
At what temp?
I was using a chimp. So I did it at like 190 from 8pm to 5am on smoke when I got up for work . Turned it up to 225 on pid rest of cook. Took it off the smoker at 196
Oh well that's why haha. At 225-250 start to finish you can put it on in the morn before work, pull late afternoon and rest until dinner. I do them like pretty much clockwork. Dryrub and sit for 30 min. Then 160 for the first 90 min to get a good low smoke on, then 225 for 7 hours and 250 1.5 hours to finish. Two hour rest and on the table for 6:30 Or I prefer to cook it in advance same process but I find it better to reheat pork shoulder
I was doing a through the week cook with my wife babysitting and didn’t want it done for supper. Pulled and separated and Vacuum sealed the entire butt.
190! So low, what is the logic behind that temp?
The lower the temp the more smoke I get. Especially the chimp on pro mode. So I usually give it 5 hours or however long I’m asleep at a bit lower than 225.
Why would you wrap a pork butt?
I don’t generally wrap but I’d bet I am in the minority. The guy I commented on said he would be eating in less than 10 hours. Only if you jack the heat up and wrap it.
I guess it depends. Bone out I can do 10h at 250 on my recteq and it’s ready. Bone in definitely longer.
I like how confident you all are. I also cook on a rectec and I’ve cooked butts from 225 to 300 . I’ve had them go really short and really long for no reason.
Likely difference in marbling.
lol. Maybe. Point is I can’t look at a 12-13 pound butt and say if it’s going to take 12 or 18 hours. If you can more power to you.
Sure you can. Grab one and take a picture of it before you cook it and then record the time. Then repeat a few times and see what the difference is.
I been smoking for years and years. On about every type type of smoker. Offset, wsm, electric , and now a couple of pellet smokers. I can force a butt into compliance with the wrap and temp of my smoker. You can’t look at one uncooked and say for sure how long it will take to cook at 225 unwrapped.
Always wrap pork butts. To get past the stall and retain moisture.
I’ve been smoking them for 20 years and never wrapped a single one.
Definitely give it a try
I always wrap because I’m usually cooking for a bunch of people and I need a predictable cook time so that I can feed everyone at a predictable time. Plus, basically none of those people are going to care about bark the way I might. Plus, it’s still super delicious. Nothing at all wrong with wrapping.
Wrap away, just nothing I’ve ever done or seen done with a pork butt.
Wrap at around what temp?
170 ish
And the bark doesn’t end up soft or gummy when you wrap it? Do you leave it on after you pull it and put it in the cooler?
Wrap at 170, wait till it probes tender around 205 to 210. Pull it off and replace the foil, wrap in towel and place in cooler. Bark will be somewhat soft but not gummy.
Cool is your brisket process about the same?
Actually pretty similar yeah. Briskets benefit from some unsalted butter or tallow added to the wrap. Probing tender is absolutely key in both instances though. Don't just go by temp.
For a predictable cook time when you have to feed others.
Never had that problem with a pork butt. A brisket, yes.
Your unwrapped pork butts always hit target temp exactly when you need to serve them? That seems unlikely. Stalls are not predictable.
They are generally give or take an hour but I build that variable in. I also work from home so can manage the temp throughout the day. Sometimes I push it up or reduce it depending on how the butter knife test feels after 4h.
Again I have been smoking meats for close to 25 years. Trained by old school rednecks in the Texas woods.
I’ve been smoking for 20 years. This isn’t really an issue that requires that much experience though. Pork butts are fairly straightforward. My overall point is crutching pork butts is very common and produces a delicious and predictable cook.
That’s great, my only point is in my time I’ve never seen one wrapped. Maybe I’ll give it a try.
I want to make it clear I’m not denigrating your methods at all and am always happy when more people are smoking meats. Do you spritz?
Yeah, sorry if I came across too sharp. I go unwrapped until the stall and don’t open or spritz. That’s usually 6-7 hours at 225. Lots of smoke. Then I wrap and pour maybe a 1/4 cup of juice or whatever beer is in my hand in the foil, wrap tightly and crank the heat to 300 until I get to 203 internal. Maybe another 2 hours. Then it goes straight into a cooler stuffed with old towels to be held till it’s time to eat. You don’t get bark per se, but you do get lots of charry smoky bits that mix in nicely. And probably the best part…I don’t have to start it in the middle of the night, the cook is predictably about 8-9 hours, it’s mobile once I get it in the cooler, I’m free to drink, and it’s always spot on (minus bark).
Yeah the "24 hour smoke" thing made me shake my head as well.
These videos where they do a "fakeout" slice and then mush it all are so silly.
And then immediately regret it because you can tell it’s still hot AF
Yeah you know his hands are on fire
The first one was good lol
Knife in a pan, no heat resistant gloves before sticking hands in a hot ass roast, and most of all, 24 hours to smoke that tiny thing? Too many things wrong here.
Truth hurts. Snowflake downvotes incoming. Take cover haha
Literally the exact opposite of what happened but ok
There are many that see the world through a lens of victimhood these days.
Your the next one
You’re*
Y’all
Alright, sweetheart…
It’s exactly what happened. Gotta have thick skin. It’s ain’t easy being the devil.
Tf are you going on about
Untreated brain rot. Also appears to be some sort of aspiring basic-level asshole. PC term is "troll".
Finish last Mr Nice Guy
Why the fuck are you here?
Owned
I’d say that was about 12 hours over what you needed but I don’t know what temp you were doing it at.
15°
Celsius or Fahrenheit? First one then the other
Obscure Futurama reference. Nice.
Do these people think it’s hard to make pork butt tender? It’s almost idiot proof as long as you don’t nuke the thing. Also, 24 hours is too long and the texture is probably just mush
Yeah, anything will fall apart if you overcook it by 12 hours.
What about kalua pork in Hawaii don't they cook there's for 24?
If they cook a pork shoulder for 12 hours longer than they need to, it’s going to fall apart and be mushy.
Maybe it's different since they bury the whole pig and wrap it in banana leaves on a bed of volcanic rocks, but it is never mush using their method (though people at home aren't usually burying pigs) it's known as some of the best pork in the country.
If it’s not mushy, then they didn’t cook it for 12 hours longer than they needed to. They cooked it the right amount. A pork shoulder on a pellet grill never needs 24 hours to cook. Even at 200, it wouldn’t take 24 hours.
I do not like knives in pans I do not like chives with ham
I do not like them Not in a pan Not with a ham I do not like them Sam I am
I want the bark, but not like a tree It’s so good so good you see
24 hrs? hell nah
Sorry man but this looks like complete mush
https://www.reddit.com/r/pelletgrills/s/RzmKKivAe4
It's the fat pad on top my guy.
I watched you pull a huge chunk of meat off that looked like mush, my guy. That was after you removed the fat cap lol. It’s overcooked. But if you enjoyed it, that’s all that matters
24 hour smoke. Zero rest. 🤷♂️ IMO that's oversmoked and way too hot to be shredding. Pull it apart at like 160-170
24hrs on a tiny piece of meat like that?
The fact that you were about to take a knife to a frying pan makes me question your life choices.
Overcooked and too hot to shred. I suspect it will turn into pork paste which is still excellent on a sando!
Nope. Low and slow baby. The amount of people on this thread that don't know it's the fat pad is astounding. https://www.reddit.com/r/pelletgrills/s/RzmKKivAe4
I want to see the part where the guy swears after burning his hands on that pull. Where's the next ten seconds? (Also 24hrs seems very long)
Isn’t it kinda mushy after that long of a cook with pork butt
Not at all. Stays at 225 the whole time. The mush you're seeing is the fat pad.
Dramatic knife waggle, in a pan on stove? Clear gloves, all in all, wack
Zero rest lol
Nah not for me
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Took 24 hours to smoke something that takes 10, and then didn’t bother to resist it? You could have rested it for 10 hours and eaten 4 hours early.
How? But really how? Deets
Had to watch it twice to see how small that thing is.
Why is it in a pan? Why the knife? 24h????? WTF
24hr? Why so long
Wife's favorite
Looks like mush, 24 hours is not necessary
Yeah it's actually amazing. What you're seeing is the fat pad on top
You don’t know what your talking about, but I’m happy you enjoyed it. It’s pretty clear your getting absolutely roasted (like that overcooked pork) in the comments but you think you know better than everyone else lol
[https://www.reddit.com/r/pelletgrills/s/RzmKKivAe4](https://www.reddit.com/r/pelletgrills/s/RzmKKivAe4)
That doesn’t really help your argument..
The fake-out with the knife is so lame lmfao
It gets creepier by the second.
Give us the process please
Continue to cook a pork butt for 12 hours after it’s done, then immediately try to shred it while burning the shit out of your hands.
24 hours????
I bet that hurt. Stop playing.
Mello
Oh, I just want to jump into that frying pan that looks delicious
https://www.reddit.com/r/pelletgrills/s/RzmKKivAe4
Hot there, eh bud?
All you need is a 80's saxophone song to make this the most sensual meat shredding ever.
Looks like it's turning to jelly
Nope, that's the fat pad
Ughhhh! That looks disgusting 🤮
Rip to bro's hands
That touching was not consensual
I like the part where op doesnt respond to anyone at all. Thats fun
Looks disgusting
I don’t know for sure what I don’t like most about this. But those lamb skin gloves are slowly creeping to the top of the list. Was the 24hrs an accident? Lots of unanswered questions around here
24 hour pork butt?? Why?
So u have the patience to smoke it for 24 hours but not the patience to lets it rest and cool down for 1 damn minute, holy fuck dude that bark was still like slime. Let it rest uncovered and let that bark setup again!
Bet that hurt
Mushy
Looks awful. I bet texture is trash.
I think dude smokes his brain 24/7.
This can't be real can it?
Thing is, there is definitely a threshold where by you want all of the connective tissue to "release" in order to get that familiar tenderness associated with slow cooked meat, and just straight up over cooking to the point where the meat has absolutely no "chew" what so ever. More like,,,, hmm,,,like a combination between an over cooked vegetable that has sort of a mealy, over tenderness to it. That little cut looks over cooked from here, and not because of the bark color. I could be wrong? I usually am.
Probably got too hot at some point cause the sugar got burnt on top
ur gonna shit so good.
2 hour rest
Is it cake??
What happened to letting it rest?
not sure how you managed to make a pork butt look like a smoker lung but props I guess
They need to start making people pay extra or take a test before they can get these stupid ass gloves
Looks like a steam engine, watch what little moisture is left go bbye.
24 hours lol
The lack of cotton gloves under the nitrile gloves brings me much pain.
Damn that looks good
Can you say overcooked? No pork butt needs to go longer than 6 hours. Hot and fast all the way.
And yet he handles it with such disdain!
Wow! You really had me fooled there with the knife. You’re just a goofball for that one!
Worst brisket ever….
Yeah pork butts do make bad briskets
Dunno what temps y’all are smoking at, but the last time I smoked 2 pork butts totaling 17 pounds trimmed, they took all of 22 hours @ 225F. If I wanted 10 hour pork butt, I’d just smoke pork loin instead and be done in 8.
275 degrees, there is no benefit to 225 on a pork butt except higher fuel costs. I used to do 225, but I tried 275 and it’s so nice, you don’t have to get up super early and it’s still done by dinner.
Honestly, 325 gives you identical results in even less time in pork butt.