the butt's on top

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This is a big thank you to all of you for advice on cooking my over-trimmed brisket. I used the minion method, kept the WSM at 220-230 degrees, and put a few slices of thick, fatty bacon on the brisket.

In addition I cooked a 7.5 lb butt on the top grate with the 8.2 lb brisket on the bottom. I wrapped the brisket in foil with Dr. Pepper, Southern Comfort, an onion, and beef broth after 4.5 hours and cooked until the brisket reached 188 internal, about 10 hours. The butt got to 201 internal 1 hour later. both were delicious. Thanks. See you at the Hollister cookoff.
 
Chris,

Thanks for the note - I saw the cancellation you posted shortly after posting my own message - next time I will enter just to get the numbers up.

Coach B
 
Coach B,

Was your 7.5 pound pork butt 'bone in' or boneless? I smoked a couple of 6 pounders (bone in) and it took a heck of a lot longer than 11 hours...
 
David,

This was a "bone-in" butt - 11hours is about 1.46 hours per pound, that is what the experts say around here. I am merely a novice. I have done a dozen or so butts and this seems to be the average time, around 1 1/2 hrs per pound. I try to reach 201 - 203 internal temp for easy pulling. What is your cooker temp?
 
Coach B,

I did two bone-in 6 pounders the other weekend. I maintained a 250 degree lid temperature. I was puzzled that after 14 hours, the internal temp of the upper pork butt was only 163 degrees. That was 2 hours per pound, and I still had over 30 degrees to go! I am still puzzling about that one...
 
That is a puzzler... leave this one to the expert pitmasters on this site
 
I'm no expert, but here's my two cents worth.
I have never had a pork butt finish up to 190-200 in less than two hours per pound. In fact sometimes it has taken closer to 3 hrs per pound, especially for some of the larger roasts (10 lbs and up) that I have cooked.

This also seems to be true when I cook two butt roasts together, or split a large roast in half. They don't always seem to finish in 2 hrs per pound individually but sometimes closer to 2 hrs per pound combined. So your two 6lb roasts might have needed to cook for 20 hrs+ rather than just 14 hrs to get to the 190-200 range.

Pork Butt can be a very stubborn cut of meat to cook. Also some cuts will just take longer because they are fattier than others. There are may variations in cooking, but I think its always worth the wait.... /infopop/emoticons/icon_biggrin.gif
 
Was the butt possibly still froze in the center and or your thermometer maybe off.
Sometime it just takes time for a piece to give it up to tenderize, no two pieces are the same.
Jim
 
Jim and Coach B,

My pork butts were fresh - not frozen. I tested my temperature gauge (the one that goes into the meat) in boiling water. Seemed pretty accurate...
 
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