Pork butt has been on for 8 hrs. Sitting at 166F still.
I know i know. 1st world problems.
I know i know. 1st world problems.
Bruce Almighty said:
Stick it in the oven. It ain't getting anymore smoke.
Cuz a butt be thiccOl Jock 99 said:
An 8 pound butt typically takes me longer than a 15 pound brisket.
What kind of cooker?Vernada said:
As a note: can't wait for my fan controller to get here. That should make life much easier.
Diggity said:
Speaking of low and too slow, I was cooking a brisket at my brother's in-laws ranch near Hunt.
I decided to throw it on around 9p so we could have it ready in plenty of time for lunch.
Things went swimmingly up until about 2a. I set the alarm for 4a to check on things and managed to sleep until 8:30a (damn negroni's).
Meat was at about 100 or so when I was finally able to resurrect the fire.
Ended up being one of my better brisket's actually...just didn't get served until about 4p.