First butt with the Auber

[jpittssr]

Model 2 bypassed, Auber set for 225 until internal 195.
started 8:00 PM last night.
It is now 8:50 and the internal is 191. I had estimated a finish time of 800Am but, I guess it cooks a little slower with the steady temperature than it did with the over shoots and swings.
When I finish it I will come back with pictures.

 

[old sarge]

You could be right, but I personally believe you are in the stall. No two butts are the same. A variation of just a few ounces can increase cooking times, or decrease it. Also the probe placement is critical.  You nave have hit dead center of mass on this butt and been off center just a tad on others.  The result is still a good smoke, with no noticeable difference in tenderness.

I have on occasion used a thermapen to second guess/confirm IT and probed in a couple of places. All was well except for my impatience.

 

[DivotMaker]

I haven't noticed a change in general cook times, Auber vs. analog.  Like Dave said - all of them are different.  Might just be the butt being stubborn!

 

[jpittssr]

I don't know why the long cook time and frankly it don't bother me. The only drawback so far is it puts a crimp in planning.
I had planned for it to be done around 8:00 AM so I could get it wrapped ant take a two hour drive to a family reunion. I want to pull it and start serving around 12.00 PM.
So much for my plans. I took it out of the smoker at 9:10 Am @ 193 degrees and quickly wrapped in two layers of foil and a towel, into the cooler.
Made the trip and when we started serving the compliments started. Almost busted my shirt buttons with the swelled chest.
The real test? With all the tables full of food and several different meats I did not have any to bring back home.
So 14 hrs total cook time produced delectable pulled pork. I'm not unhappy ;D

Added note: I forgot to mention, this was a boneless butt.

 

[Pork Belly]

Great looking color, what was the wood type and amount?

 

[jpittssr]

Great looking color, what was the wood type and amount?

I used some aged pecan that I've had for a while. about 4 oz.

 

[DivotMaker]

Looks great. Ed!  Try a bone-in butt sometime; they cook a little better (imo), and I think the bone is the reason (transfers the heat through the meat).  Was that from Costco?  I know they only sell boneless.  Sam's does bone-in Boston butt 2-packs, and I've always been very satisfied with them.

 

[jpittssr]

I agree, the bone in is all I have ever done.

I don't remember where those came from. I bought 3 and the other had the bone in.

I guess "all's well that ends well."