How long to smoke Pork Butts?


 
T

Terry DeRuyter

New member
Hey all,

I've made pulled pork before and it took about 15 hours to smoke two, seven pounders. This year for Easter I'm planning on more guests so I figure I'll be smoking about 18 pounds (or two, nine lbs) of pork butt.

Last time my temps ranged from 220-240 degrees.

I want to it to be ready around 3pm.

Thanks.
 
I'm surprised it took that long. I do low and slow too, but I usually average 1.25-1.5 hr per lb. The extra butts shouldn't add too much to the time; but it may take a bit longer to get up to temps. Be sure to use plenty of fuel; you will burn a bit more of that. Kick up the temps a bit to speed things up as necessary (or foil and finish faster). Cheers! Don't forget to post pics.
 
figure about 14 hours at 225. but thats just approximate. Its done when its done and not all butts are the same some can be stubborn as an ox.
 
If I wanted to serve pulled pork at 3:00 p.m., I would put my meat on the smoker at 10:00 p.m. the night before. Whether the meat is done in 10 hours or 16 hours, you're good to serve at 3:00 since whole butts, wrapped in foil and stored in a cooler or the microwave, will hold their heat for hours. Unwrap the butts and pull the meat for serving about a half hour before you want to eat.

If you get to noon-ish and the butts still haven't cleared the stall, you can wrap them in foil and put them back on the smoker - it will speed up the cook and help ensure that your butts will be ready by 2:00 and can rest for a while before you pull them for serving.

Pat
 
Thanks everyone for the help.

1.5 hrs per lb seems a bit much, my 14lbs should have took 21 hours but was done in 15 hrs. (Maybe because it was two pieces?)
 
Yup...a seven pounder will take just about the same time as 2 seven pounders (add a little extra time to get the cooker up to temp because of the added heat sink inherent in the meat). So your previous cook was just over 2 hrs/lb...right on.
 
Terry , I always allow between 12-15 hours before they are done. This is approximate cause as we say they're done when they are done. No matter what time or temp you have planned. When a sharp stick can go into the butt like knife through butter it's done. Test this in all areas of the butt. I've had some that have been ready on one part of the butt but not quite there on the other half.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">my 14lbs should have took 21 hours but was done in 15 hrs </div></BLOCKQUOTE>
No, at 2 hrs/lb the cook should take 14 hours. It took 15, which is more than 2 hrs/lb.

Don't add weights together. Cook time depends on cooking temp. The mass - thickness - of your largest, thickest item is what you use to ballpark time. Three 6-lb butts should take less time than two 9-lb butts. The total weight is the same but a 6-lb butt is substantially less massive than a 9-pounder.
 
I would give yourself a little extra time and if they get done early, wrap them in foil and keep them in a cooler with a tea towel on top. They will keep for a couple hours easy that way, maybe longer.
 
Terry welcome to the board! Two things I haven't seen mentioned:

1. what fuel are you using (lump, K, Stubbs etc)?
2. are you using water in the pan?

Not the it totally matters but the lump burns hotter and water keeps the temp down.
 
I would heavy smoke for 4 - 6 hours or when reach about 170 after that foil them and increase the heat to about 275 - 300 until they reach 190 - 200 internal temp. If you want a crispy bark you could open the foil at the higher temp this should do the trick. I agree with the theory its done when its done you can't rush it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_B:
Terry welcome to the board! Two things I haven't seen mentioned:

1. what fuel are you using (lump, K, Stubbs etc)?
2. are you using water in the pan?

Not the it totally matters but the lump burns hotter and water keeps the temp down. </div></BLOCKQUOTE>

Chuck,
I'm using Kingsford Blue Charcoal and very hot water in pan. I will be sleeping while it's cooking overnight.
 
Thanks again everyone for your help.

I used Alton Brown's Brine Rub Pulled Pork recipe. After I brined the meat for well over 15 hours (it didn't mess up taste at all) and rubbed it, I started about 10pm. The first small piece was done by 9am. The last two big pieces (9.3lbs & 7lbs) were done by 1pm.

My temp range target was 220-240 degrees. At one point I was nearly empty of fuel after 9 hours, temp was 165 degrees.

I rapped all the meat in foil and put them in a cooler to stay warm. After about 3 hours sitting in the cooler, these boys were still very hot as I pulled them apart.

Worked out great, there was plenty of pork and everyone complimented on the pulled pork.

This was my second time cooking for a large crowd and now I'm feeling a bit more confident.

Thanks again all!

Oh, anyone know of a great fish recipe for smoking?
 
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