Butt time and size question

Discussion in 'Pork' started by jeeplj, Jan 23, 2010.

  1. jeeplj

    jeeplj Fire Starter

    I will be smoking my first pork butt for dinner next Tuesday. I was thinking of a 7 pound butt, but estimated cooking time is an isse. The pork will be pulled and served a little after 7 pm. But my estimated cooking time for the pork is 10.5 hrs and then 1.5 hrs of resting time is killing my schedule.

    So I need the voice of experience here. Can I cut the butt in half and smoke two 3.5 pound butts? That would cut down on time, but will I sacrifice moisture and quality?

    Is it a bad idea to pre-cook the butt and reheat if for the meal? And would I pull it then reheat it later?
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Since they can vary so much from 6-7 hour cook time to 12+ hours it is hard to give a reasonable estimate.
    I would say make sure to start early, once it is cooked and wrapped in towels for the rest it will hold perfect temp for up to 6 hours at least.
    If you do decide to smoke ahead of time and reheat that's no problem either, pulled pork reheats wonderfully.
  3. iceshark

    iceshark Fire Starter

    Well from one MES user to another. My 7lb butt is resting now after taking 11 hours to reach 190 after stalling at 172 for about 3 hours or so. Also did Dutches wicked baked beans minus the heat (family no like heat).
  4. jeeplj

    jeeplj Fire Starter

    What did you set your smoker at? And did you spray each hour? I would like to know what to expect.
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I actually think it tastes better after re-heating. I'm not sure if its because after smoking all day I just don't feel like eating it or whether its actually better. If your on a set time schedule I would smoke it ahead of time and just re-heat Tuesday. I smoke then rest it after resting go ahead and pull it if your going to re-heat it within a couple days and are doing a large amount just put it in a disposable aluminum foil pan and cover with foil tight. If re-warming a small amount just put it in a ziplock bag for a few days. If your going to freeze some and have it for quick meals then try to vacuum seal the bags. When you get ready to re-heat if doing the large pan just mix some finishing sauce or a bit of apple juice into the meat and stick in the oven at about 250 till hot. If doing a smaller amount we usually use a rice steamer to heat it up. I almost always smoke more than I need and freeze some for quick easy meals later
  6. jeeplj

    jeeplj Fire Starter

    I think I will go with Pineywoods on this one. I think I hang out with the smoker and Guinness tap Sunday and they reheat on Tuesday night.

    I was thinking of putting a catch pan under the butt and catching the drippings. Then removing the fat and adding the juice back to the pork when I reheat it.

    So to get those drippings I have been reading about what to inject the butt with. I have seen tons of recipes. So is there a simple recipe for injection that would be best for me?
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  8. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Do a high temp cook...... 275*-300* smoke. Many on comp teams are doing that now. Cuts down on the cooking time.
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    You can get the drippings without injecting. I use 3 cups beef aujus in the drip pan with some onions and de fat and mix with the meat after pulling.
  10. jeeplj

    jeeplj Fire Starter

    I think the MES will only go to 275*. But if cook it ahead of time, and the cooking time is no longer and issue, then should I still cook it at the higher temp. Or should I just take my time?
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I like doing them at 225-250 personally if you want to inject try mixing some of your rub with apple juice and inject the day before you smoke it
  12. jeeplj

    jeeplj Fire Starter

    OK guys, I think I am ready to go pick out some meat tomorrow morning. I will inject and rub and put it in the frig untill Sunday morning. Then it's smoking time. Thanks for all the great advise and I will post pics when I pull it off the smoker.
  13. iceshark

    iceshark Fire Starter

    Preheated MES to 250 an hour before cooking. When I put bud in on second to bottom shelf and pulled out top 2 shelfs (not using today) I reset temp to 227. ( my MES seems to hold 225 only when i set it a couple degrees higher) and the only time I opened the door was approx 3 hours before expected done time to put in my beans.

    Did not spritz, I rubbed with Jeffs and fridged all night last night.

    Pulled and rested an hour. Pulled apart like butter and was [email protected]

    Have fun[​IMG]
  14. jeeplj

    jeeplj Fire Starter

    Thanks Iceshark. I will use your settings.
  15. deltadude

    deltadude Master of the Pit OTBS Member

    With an MES there really is no reason to spritz every hour, the MES water pan will keep your meat and cooking environment moist. In addition every time you open that hatch you are adding about 15 to 30 minutes cooking time to get recover to your cooking temp.

    You can get all the flavor you need either with the injection, the rub, or what
  16. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I plan on 2 hours per pound for butts and shoulders(I smoke using charcoal not electric, and dont wrap mine until they are done). If they get done early thats not a problem, they can hang out in the cooler for a few hours. Better to be done early than chaisng temps to get them done under presssure.

    good luck.
  17. triplebq

    triplebq Smoking Fanatic

    I got mine this morning .Glad to see yet another Texan ! bring the Qview.
  18. triplebq

    triplebq Smoking Fanatic

    Agreed turn up the heat .
  19. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would also do like Jerry (pineywoods) said too. Just smoke it when ever and then re-heat it I use a pasta pot eith a strainer and it steams hot. That way the meat comes ut really hot and moist too. I would also hold some of your finishing sauce to re-apply after you re-heat it too.[​IMG]

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