6 lb. Boston Butt

[TimmyD]

Originally Posted by J.A.F.O.

This is the reason Cuban don't do the smoking food thing...if we have to wait 12 hours to eat our pork...somebody is gonna get hurt.

Sent from here

...I thought it was because after 12 hours of drinkin' (tending to the smoker), they passed out 4 hours ago, but are waiting for the bodies to realize it...

[J.A.F.O.]

Originally Posted by TimmyD

...I thought it was because after 12 hours of drinkin' (tending to the smoker), they passed out 4 hours ago, but are waiting for the bodies to realize it...

Yeah well, That too.

[y2kflhr]

When do we eat

[TimmyD]

Originally Posted by y2kflhr

When do we eat

...uhhh....a few hours ago....

...it came off the smoker at 0030 this morning...too tired to eat.
I've got to make a vent for the lid of smoker...that sucker should not taken 14 hours to cook.

...sure is tasty, though...

[y2kflhr]

we need pictures....

[Q-Dog]

Originally Posted by TimmyD

seems like a beatch to get it from 160 to 190...

This is called The Plateau...this is where the meat is releasing water & cooling its self at the same time it's cooking.
Once you get thru this zone, temps will rise quickly.

Originally Posted by TimmyD

...ok...so how many hours should a 6 lb BB take in a smoker?

You never know how long with big meats like that. Ribs & chicken can be more predictable....