(2) 5.5 pound bone-in butts - cook overnight?? What would you do?


 
Sean M.

Sean M.

TVWBB Fan
Hello;
I know that every smoke is different and a lot of things can happen. I have a dilemma
that I am looking for your advice.

Guests for dinner Sunday night at 5:30 pm PST.

It is 8:30 pm PST.

A) Do I start these butts tonight around 10:00 pm?

B) Or wake up at 5:00 am and put them on? (12 hour cook)

I think they can be ready in 12-hours, but what if they plateau and I won't have enough
time? I could also go a little hotter 250-275-ish.

If I start tonight, they may finish too soon, and I don't really feel like monitoring them overnight.

What would you do? Tonight or early morning?

thanks
~ Sean
 
I would do them @ 5:00 am on Sunday. Run the WSM @ 250. Leave everything ready tonight.
 
I prefer to hold the butts in foil & towels for a minimum of 2 hours before pulling. That means my 12 hour cook is now 14 and I've held up to 6 hours before. 5.5lbs are pretty small when I'm used to 9-10 pounders. With that said, starting tonight might be too soon. And that's coming from a guy who starts almost all of his butts at night. (Got one on now)
 
Sean, I don't know if anyone will agree with me on this, but I do my butts at 275. I use an external thermometer, but I find that my butts have taken longer than 2 hours per pound at 250 or lower, so I started doing them at the higher temps. My butts still come out moist and tender, even if the temp creeps up a little.

Anyway, my point is, if you put them on in the morning and they don't seem like they will be done, just crank up the heat a little if you are at 225-250.
 
Another "tool" you could use, if you find it is sitting in the stall and is not yet tender and your deadline is fast approaching, is to foil and return to the cooker.
 
Up at 4:30 am, and the pork went on at 5:10.
9 hours in and both are holding at 186* and 187* - right on schedule.
I would say I have averaged 255*, some spikes as high 275*.

I am doing one butt with a Smoking Guns Sweet Heat rub and the 2nd butt I am trying
to emulate Korean flavored pulled pork.

http://www.foodnetwork.com/recipes/...rk-sandwich-with-asian-slaw-recipe/index.html

Pre Smoke - 3.5 hickory chunks.
http://teamzanares.smugmug.com/Food...44777_pzVq6v#!i=2752600976&k=p3QMnkx&lb=1&s=A

Before flipping at 8 hours.
http://teamzanares.smugmug.com/Food...44777_pzVq6v#!i=2752601511&k=GPVm2kz&lb=1&s=A

After flipping.
http://teamzanares.smugmug.com/Food...44777_pzVq6v#!i=2752601818&k=FwsvcHp&lb=1&s=A
 
Sean M. said:
Up at 4:30 am, and the pork went on at 5:10.
9 hours in and both are holding at 186* and 187* - right on schedule.
I would say I have averaged 255*, some spikes as high 275*.

I am doing one butt with a Smoking Guns Sweet Heat rub and the 2nd butt I am trying
to emulate Korean flavored pulled pork.

http://www.foodnetwork.com/recipes/...rk-sandwich-with-asian-slaw-recipe/index.html

Pre Smoke - 3.5 hickory chunks.
presmoke-XL.png


Before flipping at 8 hours.
preflip-L.png


After flipping.
post%20flip-L.png
Click to expand...

Fixed your links for ya. :D

Looks awesome! I start checking for doneness at 190 with a probe/skewer.

Just a question --- why the flip?
 
Thanks for the help Chad.

I usually flip half way, but since these were smaller I probably did not need to.
 
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