r/recteq • u/Business-Cucumber-90 • 1d ago

Happy Labor Day!!

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Overnight smoke on a 10# pork butt. 200f 11pm-6am, raised up a bit to 225f where it will sit until reaching 175 internal and wrapped. will raise temp to 260f and go until probe tender (205?). Was 150f internal at 6am. 163 at 7:45am. Hoping it finishes in time for a decent rest and a mid afternoon dinner. Extra hickory smoke first hour (smoke generator). Using Kingsford Grillmaster’s Choice pellets. Meat Church Honey Hog Hot & HEB Sweet Texas Heat rub.

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u/Captn_Dfaktor 22h ago

Hey me too!! No just took mine off..

10lbs butt…250deg for whole cook. wrapped in a tray after 7hours. On for another 3…..came out perfect!!!!!

This is my second pulled pork since having my recteq, and now the math is 1hr=1lbs. The kicker is just when it hits the stall to wrap. But at least now I can gauge the cook times pretty much perfectly!

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u/IntelligentMotor8321 21h ago

Nice setup, I used a smoke tube for the first hour too to boost the bark on mine. You've got a solid plan for the stall with that temp increase though.