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Timing question for a Boston Butt


 
PeterD

PeterD

TVWBB Super Fan
Hey all,
I'm planning to do a butt on my 18" WSM on Friday and have it done and ready for pulling/serving by about 7pm. It's a shade over 9# uncooked and I usually cook long durations smokes at 225-230 over Comp-K.

I'll be home during the day so a couple of hours earlier is fine. I just don't feel like getting up at 4:30 to start it if I have other alternatives. I usually put briskets on at 1:30 or 2AM then go to bed, but I don't think this will take quite as long. Ideally, I'm hoping for "done" by about 5 or 6 then rest for an hour, foiled, inside a cooler. When should I start this going?
 
Peter, at those temps and that size 4.30 would probably be about right. Temp of meat going in and other factors....
If you run behind, foil would speed things up. I have not used foil except to rest a butt...it should help you out if needed.
The other obvious answer to cook quicker is to cook hotter 250-270.
 
Hi Steve,
I guess I should have re-phrased my question a little bit
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Based on a desired done time of about 5pm when do you think I should put the fridge-temp butt on the smoker?
 
Put it on when you usually put on the brisket. When it's done, double foil, wrap in a towel, and put it in the cooler. It will keep up to 5 hours easily and still be warm when you take it out to pull.
 
That's about what I had planned -- a 2am start and done by 4-ish, but I was just wondering if there were any better alternatives to a long overnight 225.
 
What others have said above. Note though that I used to do overnights for butts, low temps as you mention.

For the last several years though I've moved my temps to 275 degrees without ANY affect to quality, tenderness, finished product. No need to use foil for the cook. I don't think I've ever used foil on a but other then tenting/wrapping after taking it off the cooker.

So something to consider if you want to significantly shorten cook times and sleep in.

Even if you get spikes one way or the other to plus or minus 25 degrees has no ill effect.

At this point with all of the butts I've cooked over the last 8 years or so there's really no reason to cook them at low temps like 225 unless you just want to.

JMHO, others opinions may differ.
 
Most of my cooks are at 275 also. Butts are very forgiving, so I cook according to when they need to be ready. If I'm shooting for 1:00PM, I'll cook 225ish overnight; I don't want to start at 4:00AM. If it's 6:00PM, I'll start early in the morning and cook at 275. My advice was based on Peter not having to change his cooking style and still getting some sleep.
 
Since I normally go to bed around 1am and get up around 9, I think I'll do it the overnight way and getting to sleep later than usual. I have a Stoker, which should help me sleep a tad more soundly
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