Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
FAQ Subject: Why did the butt take so long?
Hey there...love your site...and your book [The Great American Barbecue and Grilling Manual] for that matter (ordered it last
year). On Saturday, I barbecued a boston butt. I used my Weber charcoal grill, and put the meat on at 9am. At 10pm (13 hours later), the meat was only at 140 degrees, and I wanted to go to bed!! I took it off the grill, wrapped it in foil, and threw it in the oven at a little over 200 degrees until morning. The shoulder came out perfect. Great smoke flavor, and most of the fat had melted away. Definitely the best pulled pork I've made thus far thanks to you.
But what I don't understand is---why did it take so long. It was an 8 pound shoulder, so after 13 hours, that sucker should'a been done, right? Was it because, in the course of using a Weber kettle grill to barbecue, I was continually lifting the lid to both baste and replenish coals? If so, can you speak to the effect that has on cook time (i.e. I've heard that for every time you lift the lid, you add "X" minutes to the cooking time--not sure if that's true). Thanks for the help.
Thanks for the kind words and for buying the book.
You have the answer. An 8 pounder would have been up around 190 if it has been in constant temperature around 210 degrees. You would have liked the meat better if you had just put in on a rack over a pan and not wrapped it in foil but do not hesitate to put it in the oven after several hours on the grill. It already has all the good smoke flavor it will absorb.