Appreciation post: That 16-hour pork butt taught me patience | BBQ Pitmasters

Aaron Kim · 2026-03-08T10:55:46.290192+00:00

Watching the temp for hours on end led to the most tender pull I've ever done.

Woke up to a dead smoker at 3 AM once, pit temp reading 90 degrees. Nearly had a heart attack trying to get the fire going again before the meat went bad. That cold, greasy feeling in your gut when you think you just wasted a whole weekend and sixty bucks on meat is the worst. Managed to save it, but those were the longest two hours of my life staring at that thermometer.

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cole_mitchell575mo ago

Is it really that big of a deal?

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felix_nelson896mo ago

His smoker died at 4 AM once, total panic.

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