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First post Pork Butt


 
Edmund Caro

Edmund Caro

TVWBB Fan
I was wondering what time I should put my butts on. I have two butts bone in each about 7.50 pounds. I need to have them to a party by 6:00 and I would like them to rest for 1-2 hrs in a cooler. I plan to start early morning, was thinking about 4:00 A.M. Is this enough time?
 
If the meat goes on at 4 AM I think that this will work, but I would run the temperature at 275-285 (measured at the vent).
 
My butt smokes tend to go long so I plan for 2 hours per pound. If you're lucky and they finish early you can safely hold in a cooler up to 4 hours (generally speaking). Over the holidays I did a similar cook with two 7.5 - 8 lb butts and ended up pulling them early at 187 as everyone was *****'n, "when are we going to eat, is it ready yet." If memory serves me correctly I put them on at 11:00 p.m. and took them off at 6:30 p.m. Note, As Pete pointed out you could run at a hotter lid temp, however, I really prefer to go 225 - 250 lid.

Also, if you haven't tried it yet I highly recommend #5 sauce with pulled pork.

Good luck on your cook and by the way, be sure to take in the aroma mid cook, to me there's nothing like it.
 
Wow 17 hrs, yikes I could be in trouble. Its 10:43 now
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Like I said, my butts cooks take a long time, YMMV but to be on the safe side I'd plan on 15 hours on the cooker and then at least an hour in the cooler.
 
It is 11:28 A.M. I just went and lifted the lid on the smoker for the first time, and the butts looked great. I mopped the butts, and had to add a little water to the pan. I took a temp check on both butts 177, 173 respectively. I am concerned that they may be done too fast. The lid temp is holding at 245-250 and the surface temp of the inside is holding between 230-237. These butts are being used for a party that is at 6:00 tonight.I am going to wrap them in foil and put them in the cooler, but I am afraid that they may be there longer than 4 hrs. I want to make sure I keep the meat in the safe zone. What other way can I keep them warm if they get done way before I have to leave? Any suggestions? Thanks.
 
Edmund, personally, I think you're sitting perfect in terms of timing and you'll be just fine. I've had butts sit in the 170s and low 180s for hours. If you're concerned back your lid temp down to 225. Have you hit your plateau yet? Mine usually sets in between 165 - 175. What temp were you wanting to pull her off at? You're good from 190 - 205, personally I'd shoot for 200.

Again, I think you're going to be just fine . . .
 
It's all a matter of opinion. Some say you've got to take as high as 200 to insure you've rendered all the fat, others say all the fat is rendered by 190. In my experience there's no discernible difference between 195 and 200. YMMV and others will certainly have their (and valid) opinions.
 
Edmund, it's 3:35 p.m. Eastern and thought I'd check and see where you're temps are. If I had to guess, you're sitting in the mid to high 180s, am I close?
 
Originally posted by Edmund Caro:
It is 11:28 A.M. I just went and lifted the lid on the smoker for the first time, and the butts looked great. I mopped the butts, and had to add a little water to the pan. I took a temp check on both butts 177, 173 respectively. I am concerned that they may be done too fast. The lid temp is holding at 245-250 and the surface temp of the inside is holding between 230-237. These butts are being used for a party that is at 6:00 tonight.I am going to wrap them in foil and put them in the cooler, but I am afraid that they may be there longer than 4 hrs. I want to make sure I keep the meat in the safe zone. What other way can I keep them warm if they get done way before I have to leave? Any suggestions? Thanks.
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Ed, when you put the meat in your cooler, stick a probe in one. Those babies stay hot a long time. Monitor for 140* Some have said that after a stay in a cooler they are still hot enough to burn your fingers. Good luck. You sound like you're doing great. Tonight I expect a post saying that you just ate the best butts ever.
Dave
 
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