Single 6lb butt


 
T

tmfast

TVWBB Super Fan
I am getting ready to cook a single 6 pound butt. I would like it done by around 2-4pm tomorro. When should I start? I am planning a Mr browns recepie rub & mop. I was going to try some red oak that a friend gave me.
 
6 pounds should be done roughly between 9-12 hours. all butts are different though. better to start a hour or 2 earlier than you think and hold it wrapped tight in foil in a pre heated cooler or even a pre heated oven. i have heated the oven up to 200 ond turned it off to hold butts and 6 hours later they still burn your fingers.
 
I agree with Tony, I'd plan on up to 12 hours; have a cooler, foil and towels ready to keep her warm. I fill my cooler boiling water prior to putting the butt(s) in.
 
I agree with Tony. Better to be early than have to rush at the end or not rest the meat. 2 hours rest or longer is good thing. Cook time will depend on your pit temp and the butt. I cook mine at around 220-225º and mine take a little more than 2 hours/pound.

Good luck with your cook and keep us informed.
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Bill
 
Thank you all for a fast responce,
I will plan on a 1:00am start. LarryR; I never though about cleaning my cooler. I have one strictly for resting & transport.

Thanks again.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I never though about cleaning my cooler. </div></BLOCKQUOTE>

Actually, I use the boiling water to warm my cooler. I fill it when my butts get to about 186 and then dump and dry when I pull them off the WSM. You don't want to get me started on cleaning one; many of you probably remember I'm a germphobe. You don't want to get me started on cleaning and sanitizing.
 
Yeah what these guys said. Just came off a similar cook of two 8lb butts two weeks ago in the WSM. Allow for 12 hours (holding fairly consistent temps at or about 250) to hit the 200 mark.

Pull and foil in the preheated cooler wrapped in towels, letting things drop back to 140 or there abouts will take another 4 hours or so. When I waited for the butts to drop back to 140 the meat almost shredded itself and was just awesome at the shred and hours later that same day.

Ray
 
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