how long for butt

[JR Mounlio]

I have an 11 pound butt how long should it take at 225-225 and what temp should i pull it off at

 

[Jim Lampe]

Hi JR,
You can figure about 1 to 1 and a half hour per pound at 225'F and you can remove it from the smoker at an internal temp of 190'F to 205'F for pulled pork... if you plan on slicing, you can remove at the 180-185'F temp.

 

[TravisH]

And then you get those stubborn butts that go 1 and a half ... 2 ... 2 and a half ...

As Jim said, internal temp is the key.

 

[ChristopherCG]

I just did a 7lb butt in 10 hours at about 235 lid temp. Internal temp read 190.

 

[DAMIAN]

I am doing a 4lb pork shoulder as I type and it's been 6 hours so far and the internal temp is currently 190 and I foiled it at 160. The temp probe slides on easily for a while then meets a bit of resistance in the middle so I am going to go to 195 and see how that is

 

[Jim Lampe]

Why foil it at 160?

 

[DAMIAN]

As I only have a Weber Kettle I struggle to keep my temps at 225 (I am in the 275-325 range with a bit of messing with the vents), so I read that it keeps the joint from drying out too much with the extra heat