Butt Took Way Longer than Expected
by Kevin James
(Thompsons Station, TN, USA)
Last week I smoked a port butt on my new pellet grill/smoker. The meat got to about 150 degrees and then took literally 8 hours to get to 174.
I am familiar with the stall; however, it seemed that this was a bit long, even for a stall.
1. The butt was about 7.5lbs
2. I used mustard as a binder for the rub. I have since been told this might have been the reason as it put too much moisture.
3. My smoker was in the sun, and I wonder if that kept the cooking heat down during the day.
4. I wondered about letting it sit for 24 hours with the dry rub to pull some of the moisture out.
I plan to do a 10lb butt this coming weekend, and hopefully, I will have better luck with this one. I will start it early on Friday morning, so I can ensure it will be done on Saturday.
Would splitting it into 2-5lb pieces help any at all? I am pretty new to this and am still learning.