First Pork Butt - Questions

[Chris B]

I've read through out the site that I should count on about 1.5 to 2 hrs/lb at 250. I purchased a Pork Butt last night which was only 4 lbs., so should this ratio hold true on such a small butt? Everywhere I've read it seems as though people are purchasing 7 to 9 lb butts. I really question the ratio because I've been cooking my spare ribs for 6 hours, which would be the low end of this butt. Any help/advice you have to offer would be greatly appreciated. Thanks.

 

[Dave Lewis]

You know some of my longest per pound cooks have been with smaller butts, but generally the ratio should remain the same. However, I've never had a butt finish in less than 2 hours/pound. I don't know where the 1.5 hours/pound ratio came from but it has never happened to me. My butts all consistently average 2.5 hours/pound. So for a 4 pound butt, "I" would plan on 10 hours total cook.

 

[John L]

Yah, mine is almost always closer to 2 hrs/lb. as well, and that's with rarely opening the WSM (if ever)...I don't take it out until it hits close to 195.

Count on 8-10 hours for a 4 pounder. If you do it overnite, it's no big deal.

I just bought four 6+ lb. butts at Sam's (man, what happened to the prices, sheesh $1.42), gonna put them on around 9 or 10pm and should be totally done by noon tomorrow.

 

[Chris B]

Thank you for that help. I'll plan for the 2.5 hrs/lb. and let you know how it comes it out. Thanks again.

 

[Kevin Taylor]

Chris.....

You really have to watch your time with these smaller butts. The connective tissue and fat still need to render and that takes time....no matter what the size.

I think planning on 2 1/2 hrs/lb is a wise decision. I would even add a few hours...after all......it is much easier to hold than to hurry!

 

[Guest]

hi there everyone - thanks so much for the wonderful posts. i'm a first timer today, and will cook a pork butt and some game hens together 9Obviously the hens shorter). i read that hen skin comes out crisper w/o the water thing-y. can one cook the pork butt w/o it, too, or am i better off just using it? thanks loads in advance. love you guys. lisa

 

[Doug D]

You will probably not get cripsy skin on poultry in the WSM, water in the pan or no. The main reason for leaving the pan dry is to achieve a higher cooking temp for poultry-- something you definitely don't want for a pork butt. I might suggest trying-- while using water in the pan to keep the temps in the low range for the butt-- putting the game hens near the edges of the grates, where they will be subject to the higher heat coming up around the edges of the pan. Sort of a semi-direct heating, you might say.

 

[Guest]

thanks, doug! i'll try that. i just put on the butt /infopop/emoticons/icon_wink.gif and i gather it won't be done till around 10:30 pm (3.5lbs). the hens (6), i'm estimating around 3.5 hours? they're around 1.5 lbs each. does that sound right to you? thanks again. lisa

 

[Doug D]

I think both will be done in shorter times than you estimate. As always-- go by your thermometer, not time alone. Rotate the hens so they cook evenly, and I would do some initial checking as early as two hours in.