Dale Groetsema
TVWBB Super Fan
In the various BBQ cookbooks, I keep seeing cooking times for pork butt (and other meats) that, from my personal experience, are way too short.
Last night, I put two pork butts into my WSM. One weighed 10 lbs, the other was 7 lbs. I put the larger one on the lower rack as I wanted the smaller one ready for when I went to work the next day.
Both went on at 830pm. Dome temperature, measured with a polder, which I calibrated with boiling water, and also compared to three "candy" therms, was 240 - 245 throughout the cooking process. I checked every 30-45 minutes until 1:30am, and got up at 6am to check again. At 8:30, 12 hours after starting the cook, the smaller butt was at 162 degrees, the larger about 150.
I expected the difference, but I thought that 7 lbs would be done in 10-12 hours. I wrapped it in foil, placed on lower rack, and went to work. I came home around noon, and the wrapped butt was perfectly done for pulling into nice fine threads of meat. So, I am not disappointed with the taste and texture, but, it took 16 hours to cook.
I took out the larger butt at 1:30pm, 17 hours after starting, and placed in foil til it was cool enough to refridgerate. Around 5pm, I sliced perfect, tender, tasty, and moist slices for diner.
So, the question, after this long dissertation is this:
How long (hours per pound) do you allow for cooking pork butt to get to the correct temp for a)slicing, b)pulling??
thanks
Dale
Last night, I put two pork butts into my WSM. One weighed 10 lbs, the other was 7 lbs. I put the larger one on the lower rack as I wanted the smaller one ready for when I went to work the next day.
Both went on at 830pm. Dome temperature, measured with a polder, which I calibrated with boiling water, and also compared to three "candy" therms, was 240 - 245 throughout the cooking process. I checked every 30-45 minutes until 1:30am, and got up at 6am to check again. At 8:30, 12 hours after starting the cook, the smaller butt was at 162 degrees, the larger about 150.
I expected the difference, but I thought that 7 lbs would be done in 10-12 hours. I wrapped it in foil, placed on lower rack, and went to work. I came home around noon, and the wrapped butt was perfectly done for pulling into nice fine threads of meat. So, I am not disappointed with the taste and texture, but, it took 16 hours to cook.
I took out the larger butt at 1:30pm, 17 hours after starting, and placed in foil til it was cool enough to refridgerate. Around 5pm, I sliced perfect, tender, tasty, and moist slices for diner.
So, the question, after this long dissertation is this:
How long (hours per pound) do you allow for cooking pork butt to get to the correct temp for a)slicing, b)pulling??
thanks
Dale