Boneless Butt

[Alan Kelley]

I've done several pork butt w/bone in the 15lb range (14-16 hrs). The gang wants me to do pulled pork for Super Sunday they chipped in and bought 13lbs of bonless... So my question is what would be an approximate cook time?

I know about 180 deg removal temp. I just don't feel like staying up all night wathcing the thermometer

Any feed back will be greatly appreciated...

AK48
"Best Pig-cicles in the NW"

 

[Jason B]

Hi Alan,

Go for a high-heat cook. I did this with my last boneless boston butt from Costco and it is without a doubt the best pork shoulder I have done. I'm going to be cooking the same as you with 3 slabs of ribs to go with it for Superbowl. And maybe a beer or two

P.S. I take mine to ~170, foil, then let it get to ~200 to 205 for pulled pork. I think 190 ish for chopped pork would be fine, but I prefer pulling and shredding it.

You should have no problem whatsoever hitting those temps with a high heat cook starting early in the morning on Sunday.

 

[John Mason]

Be careful cooking that beer. You want to pull it when it's reached an internal temp of 42F or so.

 

[Jason B]

I figured the word drink was inferred ..hmm wonder how basting a butt in beer would taste....

 

[Alan Kelley]

Thanx Jas.... it'll be more like a beer or 9 along with a little Jose Anejo'

The temps here in Oregon are gunna play a hand in the time frame, morning temps will be in the low 30's I'll use the M/M with fresh coal & 1-1/2 chimneys.

AK48
"Best Pig-cicles in the NW"

 

[John Furdyn]

Jason
What's the high heat temp, for the butts. How much approx. does it shorten the overall cooking time, say for a 4 or 4.5 lb boneless butt.
Do you use a foilded empty water pan or what. Any info appreciated. Thanks John

 

[Dave Bethke]

I'm not Jason but any way,
I foil an empty water pan,lid temp at 300-325 degrees,
I put the meat in an aluminum pan. foiled at 160 degrees.
my pork butt was 8 lbs and took 5 hours. So maybe yours will be 3 hours, if it is shorter just let it rest a little longer.
Dave

 

[John Furdyn]

Dave thanks i think i got the idea now. would you use the same foiled empty water pan and lid temp 300-325 for baby back ribs. just came home with twin pack on sale at local Giant store $2.99 per lb. Maybe supper bowl cook. John

 

[Steve Z]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan Kelley:

I've done several pork butt w/bone in the 15lb range (14-16 hrs). The gang wants me to do pulled pork for Super Sunday they chipped in and bought 13lbs of bonless... So my question is what would be an approximate cook time?

I know about 180 deg removal temp. I just don't feel like staying up all night wathcing the thermometer

Any feed back will be greatly appreciated...

AK48
"Best Pig-cicles in the NW" </div></BLOCKQUOTE>

Alan, you could try this. I just found it yesterday, and it looks pretty good. Thinking of trying it on my next smoke.

Steve

 

[Jason B]

The link Steve provided is spot-on. The only difference for me was not using the pans as others have. I guess that might add some additional steam/braising of the butts so probably wouldn't hurt.

My high-heat butts turned out better than any of my previous low-and-slows. Kinda sacriledge in the BBQ community, but hey, I'm all about the results!