advice on when to start my cook


 
A

Andy from Denver

New member
cooking 17 pounds total, two pork butts bone in. 18 W bullet, with water pan full. Using natural charcoal, minion(sp) method. Planning on cherry and hickory wood for flavor. Needs to be ready by 2:00 tomorrow afternoon, as people are coming at 3. What time should I start my cook? Also, any tutorials on how to upload pics?
thanks
 
Andy,I'd start those bad boys at about 9 PM tonight. The total weight doesn't matter as much as the individual pieces. If you've got say an 8 lb and a 9 lb,I'd start checking for tender at about noon on the smaller one. Shoot for about an hour and a half per pound. Like I said,about! Sometimes butts cook quicker,sometimes slower. Go by tenderness,not a temperature. If they get done early,double wrap in foil,and put in a cooler until ready to pull. Let us know how it turns out.
 
Thanks Phil, I freaked out a bit and started at 7:30. Last time I did a couple of butts they took FOREVER, and we have about 40 people coming over. I will just wrap and keep in a warm cooler
 
Andy, also depends on your temp. I run my butts at 225 and regularly go 20 hour smokes on similar size butts to your. I think 7:30 is a perfect time to start. Remember, if they're done early wrap in foil, wrap in a towel and throw in a towel lined cooler until ready so serve. I've held butts in this manner for up to 5 hours and they've still been too hot to handle with bare hands.

Enjoy your cook!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Thanks Phil, I freaked out a bit and started at 7:30. </div></BLOCKQUOTE>
That's when I would have started them.

The total weight is immaterial. It's the mass of the larger one that will determine overall time.

At 250 steady, no problem. Lower that 225 and you're looking at a long cook, especially if the temps are below 210, not something I'd recommend time-wise.
 
I agree you did the right thing starting at 7:30. If it ends up being done sooner its fine just leave wrapped in foil in a cooler.

As far as pictures, I use photobucket. If you have never used it, sign up, load your pictures in and use the IMG link under the picture after you have loaded them.
 
Woke up this morning and saw temp had fallen during the night to about 150, lit a half chimney and opened the door to crank it back up to 225. Don't know why, but I've usually have that falling temp issue with the " natural" lump. Now I am glad I started a bit early. Butts were at 140-145 this morning, so I will keep it cranked up for the duration!
 
Yup, that happens. Precisely why I always suggest an earlier start.

I'd get it to 250-260 were I you. 225 won't gain you anything - but your cook will be longer.
 
Thanks Kevin, with the chimney and leaving the door open to stoke the fire, I got it running at 270 right now. I still have 2/3 of water pan filed, so the fire is really cranking now. Pretty windy here in Denver, so I know that can suck the whole thing down.
 
Consider losing the water in future cooks, will help with longer burn times.

I'd shoot to keep her around 260 the remainder of your cook, you've still got a long way to go. Maybe even 275 if you can pull it off at that altitude.
 
I got it running at 300, had to close the vents a bit to get it back in the "smoke" range. The water I like because it keeps the drippings from smoking, but I have wrapped with foil to prevent that in the past. I will keep it running at the very high end all day! And I replied to the post on LoDo on the other thread
 
thanks for all the help yesterday, guest arrived just when the butts hit the 190 mark. Let it set for 30 minutes and pulled. Lots of complements, and if success is measured by an empty tray, it was a great cook.
 
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