3.5 lb Pork Butt Roast


 
Sure thing if you go low and slow on the 2 hr per lb thing.. Or up the temps, and get it done quicker.:wsm:

Tim
 
A few days ago I did a pork butt just under four pounds. I did it on my 22.5 OTG indirect at 300 degrees and it took five hours. It was terrific. One nice thing about the smaller butt roast is it has more "bark for the bite" (more surface area per pound). This gives more flavor and more visual appeal.

FWIW
Dale53
 
I wound up buying a 4.5 pound pork butt bone-in roast. I started at noon and smoked it at 250 until about 5:00. The temp was about 170 internal, so I foiled it and threw it in the oven at 350 for the last hour. Took it out at 200 internal. It wasn't as tender as my usual low & slow pork butt, but in a pinch it turned out ok. I think when you foil, you lose a lot of internal moisture.
 
I've personally never foiled a butt and they have always turned out juicy and tender. Just make sure you have plenty of water in the pan and you should be fine.
 
When smoking a pork butt on the Weber OTG, I run the grill temperature at 300 degrees. When the internal meat temperature hits 160 degrees, I foil (put in a throw-away pan with tight foil over the top) until it is tender. The last one I did was not tender until the internal temperature hit 212 degrees. It was only wonderful, when finished tho'. I let it rest covered for thirty minutes before we pulled it. It was moist and tender. I defatted the juices in the bottom of the pan and used some on the pulled pork.

A week before we had just driven through Lexington, N.C. and stopped at one of the South's most famous barbecue joint and had pulled pork sandwiches. They were excellent but, in all truth, mine were better...:rolleyes:.

Dale53
 
When smoking a pork butt on the Weber OTG, I run the grill temperature at 300 degrees. When the internal meat temperature hits 160 degrees, I foil (put in a throw-away pan with tight foil over the top) until it is tender. The last one I did was not tender until the internal temperature hit 212 degrees. It was only wonderful, when finished tho'. I let it rest covered for thirty minutes before we pulled it. It was moist and tender. I defatted the juices in the bottom of the pan and used some on the pulled pork.

A week before we had just driven through Lexington, N.C. and stopped at one of the South's most famous barbecue joints and had pulled pork sandwiches. They were excellent but, in all truth, mine were just a wee bit better...:rolleyes:.

Dale53
 
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