smoking pork butt
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brooksy
Master of the Pit
oh here you are. The shoulders will take anywhere from 6/10 hours approximately. You have to more watch for internal temp. Gotta get it to 200/205 to be able to pull it. The ribs generally take 5/6 for spare ribs and 3/4 for babyback's. Those are tested by the bend or tear test. Bend is pick the rack up at one end and if it bends to ninety degrees it's pretty much done. I sometimes see if I can tear a rib from the end easily if so same thing pretty much done
brooksy
Master of the Pit
I saw on the other post that you have it at 225. I would bump that up a little closer to 250. I cooked two Friday night and was cooking them at 250/260 range and they still took me 11 1/2 hours. They were bigger then 4 pounds tho. Are you cooking these for tonight's dinner?
ricrocker
Newbie
I would do 4 1/2 hours at 225 and then check the internal temp., which should be at least 160. I have found that butts and shoulders seem to get all of their smoke with the first couple of rounds of chips so I will typically finish them in the oven.
saggitarian1970
Newbie
Start by searching google about pulled pork. There's a ton of info out there. Someone mentioned cooking the butts to 205 then pulling, but that's not entirely true, you have to le it sit for About an hour or so foiled up before you start, that meat is really hot
How I do mine, smoke until internal gets to about 165 -170. Then I double wrap in foil with a bit of my mop and keep it going until it gets to 205. Take it out if the foil and cook it some more maybe an hour and then wrap again and let cool before I start shredding it up.
Sometimes I will cheat when I get to the wrapping part and put it in my oven at 250 for a few hours. It's not taking on any smoke flavor at this point since it's wrapped up and depending on the size the next 40 degrees can take a long time to climb.
As I said there are hundreds of different ways to cook shoulder so do some research and it'll work out right
How I do mine, smoke until internal gets to about 165 -170. Then I double wrap in foil with a bit of my mop and keep it going until it gets to 205. Take it out if the foil and cook it some more maybe an hour and then wrap again and let cool before I start shredding it up.
Sometimes I will cheat when I get to the wrapping part and put it in my oven at 250 for a few hours. It's not taking on any smoke flavor at this point since it's wrapped up and depending on the size the next 40 degrees can take a long time to climb.
As I said there are hundreds of different ways to cook shoulder so do some research and it'll work out right
brooksy
Master of the Pit
what I meant was to get the meat to pull it has to be at least to that internal temp. No don't pull it right away unless you have insulated gloves offer you'll burn you hands :-)
- Jan 6, 2011
- 26,255
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Hello and welcome, looks like you got a bunch of advise, hope it turns or turned out well. I usually do a couple of 8 to 9 ponders, I smoke at 225º and figure it's going to take at least 12 hours. But the main thing is internal temp. at least 205º , then I pull them off wrap in foil and a couple old towels and stick in the cooler for an hour or so. Unwrap and the shoulder bone should slide right out clean. Good Luck
Gary S
Gary S
brooksy
Master of the Pit
Hey
Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.
Gary
Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.
Gary
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