Size of Butts

[Guest]

The past 2 weekends I have cooked 2 butts at one time... Together they both weighed between 15 - 16 pounds... I put them both on the top rack, kept the temp as close to 250 as possible, and both times they took close to 2 hours a pound (individually that is)... Last weekend I was a little over 16 hours for 2 butts that weighed close to 8 pounds a piece...
My question is this - tomorrow I am doing one that weighs only about 4 1/2 pounds... Should I still figure close to 2 hours a pound for one that small - or will the cooking time go down as the pounds go down... Maybe only figure 1 to 1 1/2 hours per pound ??
Just wanting it to come off as close to meal time as possible...
Thanks,

 

[Guest]

Don't try to go by hours, just check the internal temperature to see when it is done.
190-200 degrees is what you want for pullable pork. If you don't have a polder-type digital thermometer to constantly monitor the internal temp, use an easy-read (quick read) thermometer after about 8 hours. Then maybe check each hour after that.

I'm assuming you are keeping your cooking temp at around 225-250 degrees.

 

[Guest]

I agree with Rocky but I still like to plan on 2 hrs per pound even if I have to adjust the temp down a little.

 

[Kevin Taylor]

Hey Gary!

I always plan on 2 hours per pound for pork butts..no matter what the size is. It is near impossible to overcook and if they get done early, foil and wrap in towels and let sit in ice chest till ready to serve.

 

[Guest]

Gary-

I did a 4 lb butt this weekend, and it took me almost 10 hours to get to 190. Definately figure 2 hours/lb.

Ken

 

[Dale Groetsema]

Once again, I agree with my buddy, Stogie.

I always allow 2 hours and if they get done early, wrap in foil, then in a towel, put it into a dry cooler, and take it out when needed.

The time it takes to trim and pull a butt, plus a little cooling time--I usually plan on taking the butt off 2 hours before serving, or longer.

Dale