Butt Sunday

[Mike]

Brined /rubbed 2 butts and into the #2 @*235. Each was @ 6.5lbs at 18:00 last night, hoping to be done in a hour or two just waiting for *190...then wrap and wait a few.
Can't believe that it's taking so long, close to 3 hours a lb. seems for me it's always around that time for pulled pork. Brisket is much shorter. On a side note the Auber has been spot on + or - 1*...pics to follow......

 

[jcboxlot]

It will taste fine!  Pull at 190 and foil.

Smaller butts under 7 lbs take longer, just a food science thing.

 

[SconnieQ]

I did a 5.5 lb butt once, and it took about 3.25 hours/lb. So the smaller the butt, the more hours per pound. I think it has something to do with the stall, where it just takes a certain amount of time to convert the connective tissue to juicy lusciousness, regardless of the size.

 

[DivotMaker]

Yep, the small butt phenomenon...(nothing personal  :-[ ).  Try and get them 7+ lbs, in the future, and they'll cook faster.  You won't believe how long it took us, collectively, to figure that one out! 

Looks like yours was well-worth the wait, though! 8)

 

[jcboxlot]

That looks good!

 

[Mike]

It was good, funny thing I knew it would take a while just didn't believe over 3 hours per lb.. When I took it out of the freezer the package said 13lbs. I forgot it was 2 butts....life of a newbie....lol