Boston Butt for pulled Pork

Discussion in 'Meat Selection and Processing' started by mike bir, Aug 22, 2015.

  1. Hi everyone,

    I have used the advice on here and have always had great results.  I have smoked many different things now and am about to try another different thing....Boston Butt. 

    Looking at some of the posts I have determined that 1.5 hours per pound @ 225-250 will get me there.  However my Boston Butt weighs in at 10 pounds!  I am asking if I cut the10 pound Butt in half will I be able to get it cooked in half the time, smoking both at the same time?

    Any good advice is much appreciated!
    Last edited: Aug 22, 2015
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Thickness has more to do with the time than weight when smoked at a given temperature.  

    If you have a 5-6 inch thick butt and you cut it in half on the short cut, you haven't accomplished anything.  Now you have two halves that are 5-6" thick.  It will take a little less time, but not much. 

    If you want to halve the time, cut it in half lengthwise so the thickness is only 2.5-3" thick.  Should be ready in 8-10 hours at the 225-250F you mentioned.  

    Better yet, just crank the temp up to 275-300F.  A whole 10 lb butt will be ready to rest in 8-10 hours.   
  3. Thank you Noboundaries! I have been stressing on this as I am cooking for my whole family tomorrow and want to be able to have it ready by 5:30pm!

    Cranking up the heat goes against the "Slow and Low" idea but if it beats 15 hours it is a win!

    I just measured the meat and it is 5" thick and 9 inches square, 10.2 pounds.

    If I cut it length wise only one piece would have the fat cap on it.

    So I am going to leave it in one piece and go for a higher temp.

  4. joe black

    joe black Master of the Pit OTBS Member

    Noboundaries is spot on. I usually cook at 260-280* and grt a very moist and tasty product. Be sure to watch for the stall at 155-160*. Wrap the butt at that temp with about 1/2 cup of apple juice and it will remain moist and power thru the stall. Pull it at 200* and leave the foil on. Wrap it in towels or a blanket and rest in a cooler for about an hour. It should climb to 205*+ with no trouble and ready to pull, finish and serve. Good luck, Joe.
  5. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I would dearly like to see you demonstrate this logic, if you've done it already then please provide a link to the thread.
  6. Hi Joe,

    If I wrap it at 160 degrees how will I get a bark on it?  I am using a 22" WSM for this smoke.

    Everything I have smoked so far has turned out great, very moist and tasty.

    The Brisket I smoked had a great bark on it.  I am hoping to get the same results here.

  7. joe black

    joe black Master of the Pit OTBS Member

    The bark should already be set by the time it reaches 160*. When you wrap, don't spritz with the apple juice, pour it in the bottom of the foil. Spritzing or mopping any meat can loosen the bark.
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Mike, my Daughter was in a time crunch a couple of weeks ago. She cut a Butt into Fist size pieces, 4-5 inches across. She rubbed and smoked them in a MES at 250°F. They were done in 5 hours, no foil. She said there was lots of Bark and was just as tasty and juicy as smoking the whole butt. I will be trying this the next time butts are on sale locally...JJ
  9. Thanks for the info Jimmy, I will also try this next time.  Put my Butt on the smoker at 5:30 am with 5:30 pm being dinner time.

    Hope it all works out this time. Also have decided to kick up the heat 275 - 300.

  10. joe black

    joe black Master of the Pit OTBS Member

    Mike, put the lid on and quit looking, Joe
  11. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    I smoked 2 butts on my Weber one-touch yesterday. I used the snake weave and mesquite wood chunks (because that's all I had on hand; I prefer hickory or oak) and put them on cold from the reefer at 8:15 am. I took them off about 9:00 pm at an IT of 210° (I forgot about it and it went up fast near the end) and my smoker temp stayed in the 260s most of the time. I used my ET-733 and watched it pretty close until I'd had a couple of glasses of red wine.:yahoo:


  12. I pulled this off at 200 IT and foil wrapped it and then wrapped it in a beach towel and into a cooler 10 hrs 15 minutes at 275-300, it got hotter one time as the water pan ran dry. but most of the way it ran 288. Used my ET 732
    Last edited: Aug 23, 2015

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