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Can we build a better estimate for pork butt cooking time?


 
R

Robert M.

TVWBB Member
I made the Mr. Brown pork butt recipe for about the fifth time yesterday and as usual it was a giant success.

However I'm always having to foil the butt towards the end of the cook and kick up the temperature to 300 for it to finish in time for dinner.

Yesterday I did two four and one half pounders that I wanted to be ready for resting at 5.30 pm The two hour rule of thumb told me that an outside cook time would be about nine hours. So I started them at 6am at 230 and figured they'd be ready about 3.00 pm and that'd give me a two and a half hour buffer.

Anyways about 4pm the internal temp was about 150 so I was foiled again and had to foil. Ended up eating about a half hour later than expected, not a problem for the guests but it always stresses me out!

I think a safer cooking estimate formula would be:

12 hours for the first 4 pounds plus a half hour for each additional quarter pound

Any one else have a formula they have had more success with?

I want to get to a point where the cook finishes something like 2 or 3 hours ahead of eating time and I do not have to stress out about guests going hungry.
 
several things hit me. one is that to me the temp is just to low. two is that the meat varies so much that you just can't count on time alone, its just a ball park thing. three is that it will take longer with two than with one. at least up the temp to 275-300 with cooking two of them.
 
I agree with George, if you're looking for shorter cooks bump your temps up. I do my butts at 225 grate and an 8 lb butt will regularly go 20 hours on me, but then where the **** am I going? I figure if I'm firing up the smoker I want a nice long smoke. If it was me I'd buy bigger butts rather than multiple smaller ones and do overnight cooks. Just my .02
 
Same here except it seems 17 hours at 225-250 is my magic number no matter the weight.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
I agree with George, if you're looking for shorter cooks bump your temps up. I do my butts at 225 grate and an 8 lb butt will regularly go 20 hours on me, but then where the **** am I going? I figure if I'm firing up the smoker I want a nice long smoke. If it was me I'd buy bigger butts rather than multiple smaller ones and do overnight cooks. Just my .02 </div></BLOCKQUOTE>
 
IMO thats a 18 hr cook at your temps ! I did 4 and a packer a few weeks back and it tookem about 18 hr's about at your temps . But like they say its done when its done . YMMV thou
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Butt's can sometimes be hard estimate.

While 2hr~2.5hr is a good 'guesstimate' there's always that one that will take 3hr~3.5hr. This is why I always start butts well in advance.

Personally, I no longer cook anything lower than 250º with 250º~275º my usually range.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I want to get to a point where the cook finishes something like 2 or 3 hours ahead of eating time and I do not have to stress out about guests going hungry.

</div></BLOCKQUOTE>

so plan on 4-5 hours of rest. they can handle that wrapped in a cooler. and if they take longer you still have plenty of time.

I cook and serve butts when I need to cook a day or so ahead of time. I'm not a huge butt fan, but they come in handy when you have other things to do. I don't see the benefit to serving them a la minute.
 
Thanks for everyone's feedback! But just to be clear, I don't mind a long cook time at all, I just want to make better estimates so I don't stress out.

I usually want to do about ten pounds at a time but can't find something that big and end up with two smaller. I think the estimating problem might be that the 2 hrs/pound rule works better for larger pieces and I don't have access to those pieces.

Next time I'll cook at 250 and try out the formula I have, I am not going to stop cooking butts, that's for sure.

Now for anyone in need of a sleeping pill, here's how I came up with the formula: Back in school I took a math class where we showed that cooking time for a piece of meat increased by the 2/3 power of the ratio of the meat weights (assuming the pieces have the same shape and internal composition). So for example if one butt weighed 50% nore than another but then it would take 1.5**(2/3) times longer to cook, or 1.31 times longer. I know this is just an estimate with lots of assumptions not necessarily ringing true (internal composition for sure)!

From the website I used as cooking base that a 6.25 pound butt will take 16 hours. That gives me the table below (I know it is just an estimate, but hoping it is better than the 2 hrs/pound estimate):

Pounds Hours
4.00 11:52
4.25 12:22
4.50 12:51
4.75 13:19
5.00 13:47
5.25 14:14
5.50 14:41
5.75 15:08
6.00 15:34
6.25 16:00
6.50 16:25
6.75 16:50
7.00 17:15
7.25 17:39
7.50 18:04
7.75 18:28
8.00 18:51
8.25 19:15
8.50 19:38
8.75 20:01
9.00 20:24
9.25 20:46
9.50 21:09
9.75 21:31
10.00 21:53
10.25 22:15
10.50 22:36
10.75 22:58
11.00 23:19
11.25 23:40
11.50 24:01
11.75 24:22
12.00 24:42
12.25 25:03
12.50 25:23
12.75 25:44
13.00 26:04
13.25 26:24
13.50 26:44
13.75 27:03
14.00 27:23
14.25 27:43
 
Weight has little to do with how long it takes butts to get to tender.

But the temps cooked at do.

I can cook an 8 lb butt in 12 hours, or, I can cook the same butt in 18 with zero difference in the finished product. I'll adjust the vents...or add water...etc., to accomplish the right duration of the cook.

I can also high heat the butt and be done in around 6 hours.

Learn to control your cooker and how temps effect the meat, and you'll be better able to gauge when a cook is approximately going to be completed.

My advice: lose the charts!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I hate applying too many formulas to the BBQ experience because then it will stop being fun, heck I hated math when I was in school why complicate a simple thing. </div></BLOCKQUOTE>

ok, lets remember we're all different. some of us like math
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. and keep in mind that the op wants a chart for estimating cook time. we all know that's not the greatest idea, but Robert did come up with an interesting one and we should let him tell us if it satisfies his need.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille:
My advice: lose the charts! </div></BLOCKQUOTE>

This, IMO is really good advice, Robert.

When I first got my WSM I stressed over every detail...tried to keep the temp range within 5 degrees of my target, got frustrated when things didn't cook in the expected time, constantly pulled the lid to "see how things were progressing", etc. Once I quit being so anal about every little minute detail my Q improved 10 fold.

BTW, I smoke my butts in the 240 degree range (I set the ET-73 at low 220/high 270 and let it go). I've found that, no matter their size, they are usually done around 1.5 hours per pound. I've had them go longer and shorter but (for me) it's a pretty good guide.

Also, I always let them rest in a cooler for at least 3 hours so I add 5 hours to the 1.5 hours/pound guideline in case they go long. 5 or 6 and up to 8 hours in a cooler is no problem. I keep the meat probe in the butt in the cooler, plug it into the smoker plug, set the low alarm to 145 and let it rest. If it gets to 145 I pull it and refrigerate until it's time to eat, reheat and chow down...BTW, I've never had to do this. They have always stayed above 145 during the rest time.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
Robert did come up with an interesting one and we should let him tell us if it satisfies his need. </div></BLOCKQUOTE>

This is also true...Find out what works for you. If the charts make it a more enjoyable experience for you then, by all means, do it! Like the meats we cook, everyone's different.
 
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