bobissmokin
Well-known member
Put 9 lb bone-in butt on at 8:30am. Going to roll hickory smoke at 225 unwrapped until 200 internal. I've got all day and plenty refreshments! First time not wrapping. Tips?
All Day Low n Slow Pork Butt
- Thread starter bobissmokin
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Jimsmokes
Well-known member
Pace yourself and add a gatorade or two throughout the day. At 225 it's gonna take a while.
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bobissmokin
Well-known member
Sound advice! No worries. Way beyond drinking all day years. My refreshments are mostly water with 2-3 beers worked in!
ANT0407
Well-known member
Great tip Jim!
brewersfan73
Well-known member
The last one I did, I tried to keep it unwrapped the whole way, but ended up wrapping it at the 13-hour mark. I started it the night before at 11pm, and had to change plans since I wanted to pull it off the grill at 3pm the next day. It wouldn't have made at 225, no wrap.
Because I kept it unwrapped through most of the stall, it had great bark even after I wrapped it. Mine was around 7 lbs, I think.
Because I kept it unwrapped through most of the stall, it had great bark even after I wrapped it. Mine was around 7 lbs, I think.
hollrusl
Well-known member
Never not wrapped in purpose, but one time I fell asleep and when I woke up it had been in stall for about 3 hours. Wrapped and finished up as I normally do and it was the most tender I had ever made. So that’s my SOP now. Sit in the stall for a few hours then wrap. Love the difference it makes.
brewersfan73
Well-known member
Absolutely! That's how I feel now, too.
hollrusl
Well-known member
Have you found a sweet spot you like? I go about 3-4 hours then wrap. Not sure I’m patient enough to wait longer. Ha.
brewersfan73
Well-known member
I haven't cooked another one since, so I don't have an SOP yet. But 3-4 hours seems about right.
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bobissmokin
Well-known member
11 1/2 hours later...
Stayed unwrapped. Raised temp to 275 after 10 hours. Hit 200 at 8:00pm. Bark was awesome. Bottom was crusty so I chopped it and blended it in. Last one I cooked overnight and wrapped after 7 hours. Will probably go back to that.
I'm no pitmaster, but pretty damn good bbq for my backyard. Thanks for all the input! I'll keep on smokin!
Stayed unwrapped. Raised temp to 275 after 10 hours. Hit 200 at 8:00pm. Bark was awesome. Bottom was crusty so I chopped it and blended it in. Last one I cooked overnight and wrapped after 7 hours. Will probably go back to that.
I'm no pitmaster, but pretty damn good bbq for my backyard. Thanks for all the input! I'll keep on smokin!
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hankhill11
Well-known member
I would have to find my post on my no-wrap pork shoulder but from your pictures, and description, we had similar experiences. I had to chop a bunch of the really barky pieces and blend it in, but as a whole it was very good pulled pork. After doing a number of shoulders now, I think I prefer either hot and fast with wrap(~6 hours) , or low and slow overnight with wrap(12-16 hours) so far. No-wrap may not be for me just yet. I guess I still need to try hot and fast no wrap to really round out the methods.
GeekChef
Well-known member
I set my portable at 400 degs…..with two 9 pound butts, it will go 3 hours in the smoke and then I wrap and finish in the oven at 325 degs. Usually done in 5 1/2 hours and rest for 90 mins. Great bark…super tender and juicy!
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bobissmokin
Well-known member
Hot & fast, yeah? That's a load! Looks delicious!
ANT0407
Well-known member
Wow, looks great!
well most of the time in the oven we cook at 350 for 1.5 hr I prefer the low and slow for the flavor but with the dynamics of meat temp and the proteins absorbing the flavor for the first 2 to 3 hours it might be good to wrap after 3 hours and finish in 6 for best moisture left in the meat
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