Cooking times for pork butt

Discussion in 'Pork' started by smokin lou, Jun 29, 2007.

  1. I recently purchaced a Masterbuilt Electric Smokehouse and cooked two butts about 8-9 lbs each. I put them in the smoker at 8PM, set the temp at 220 deg and fed chips to it until about midnight. When I woke up at about 6AM the internal temp of the meat was at 160 Degrees. I am familiar with the plateau, but it sat there until noon, then started creeping up. It took another 4 hours to reach 195. The pork was great, but should it take 20 hrs to get there?
     
  2. hawgheaven

    hawgheaven OTBS Member

    Not familiar with your smoker, but that sounds like a very long time! I've never had butts go that long in my CG... usually half that time.
     
  3. ron50

    ron50 OTBS Member SMF Premier Member

    NY
    The rule of thumb is 1.5 hrs per pound, BUT that's just a rule not a hard and fast number. Are you sure your thermometer is accurately calibrated? The fact is it is done, when it's done.
    It sounds like perhaps your smoker was operating at a lower temperature then displayed.
     
  4. I've had 8 pounders take 16 hours before and I thought that was a long time [​IMG]
     
  5. low&slow

    low&slow OTBS Member

    Sounds about right to me. The last butt I did was 9 lbs and it took 14 hrs at 225F. If you have 2 butts smokin then its gonna take longer. Sounds like you did everything just right.[​IMG] Sounds like some good sammiches.
     
  6. blackhawk19

    blackhawk19 OTBS Member

    My 6lb took 9 1/2 hrs this last weekend, I brought it to 200° for pulled pork
     
  7. meowey

    meowey OTBS Member SMF Premier Member

    More meat in the smoker takes in more heat. My last butt was a 9 pounder. It took 15 1/2 hours to get it up to 200F, then add an hour resting and I was pulling 16 1/2 hours after I put it in the smoker. When I put the pan of Dutch's Wicked Beans in the smoker I had to add some heat to get it back up to 235F. Pork will cook at slightly higher temps. Consider that next time.

    Hope this helps.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  8. Thanks for the input, sounds like I'm not too far off course. I am going to put an oven thermometer in the smoker to check the temperature.
     
  9. ultramag

    ultramag SMF Events Planning Committee

    I think it is a good idea to check your temps Smokin Lou, but I bet you'll find they are fine. This 1.5 hour a lb. is not long enough most of the time. I would advise anyone who is cooking for a time sensitive event to budget 2 hrs per lb. That will be a bit long sometimes, but you need at least an hour to rest brisket and butts anyway.

    Please post your temp. findings when you check it, enquiring mind thing.
     
  10. Smoking meat is where the term.."your results may vary"..came from.... [​IMG]


    Got to let the meat tell you when it is ready.... [​IMG]
     

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