Stampede Pork butt

[Traveler]

Just did an overnight butt and now it’s sitting in the cooler resting. Everything went well and the 590 was rock steady with the temps. It did overshoot whenever I opened the lid as expected but then settled back down quickly. The app is pretty good but was a bit annoying with all the warnings while I’m trying to sleep. For instance, I set the probe alarm at 160 so I can wrap the butt. When it got close to that temp, I would get all these msgs about being close to temp. I just want to know when it’s at temp since I was sleeping and don’t need all the msgs about being close to temp. Other than that it was a lot easier using the 590 than the Kamado. I’ll see how the actual bbq turned out later tonight.

 

[Greg Jones]

I’ve got one going on tonight as well!

 

[Bytor]

It's funny about the app. It's one of those "be careful what you wish for. When I got my RT, about 18 months ago, that version of the app had problems with alerts and that was always a discussion on this forum. Then the app got updated to what we have now and I agree the alerts can be a little annoying, especially when you are trying to get back to sleep in the morning.

 

[Greg Jones]

Here’s how mine came out-first time cooking a butt on the RT-340. This is also the first time I have never wrapped the butt during the cook. Started it at 22:00 last night and took it off this morning at 09;00, exactly 11 hours later. Beautifully probe tender, 202*, now wrapped in foil and a towel and in the cooler for 3 hours. The flavor is absolutely fantastic and the bark is perfect-I may never wrap a butt during the cook again. Used Lumber Jack 100% Hickory in the hopper, 100% Cherry in the smoke tube, set to 220* for the entire cook.

 

[fullhouse32]

It look great. I’m sure it tasted amazing.

 

[Greg Jones]

It was amazing. The unwrapping video.

 

[fullhouse32]

That looks amazing!

 

[Waterboy]

@Greg Jones once I smoked a butt unwrapped I never went back. Couldn’t be an easier cook. And man that bark.... Watching that unwrap video has got me thinking a trip to the butcher is in order.

 

[Mastertech59]

I pretty much cook and do everything unwrapped.

 

[Greg Jones]

I’m sold on unwrapped pork for now. Still going to wrap my brisket though!

 

[BowDown]

I've got a pork butt/shoulder on now, 8hrs in and pushing through the stall unwrapped.
Smoked 3 hours at 220 then 250 from that point on.

9AM

6:30PM and 185°
Using Lumberjack Hickory as well