Pork Butt Cook Time

Discussion in 'Pork' started by xtopher713, Jul 20, 2015.

  1. I was wondering if this is normal. The cook time for a 5.5lbs pork butt took me 15 hrs. I have a Smoke Hollow propane smoker.I smoked the butt at 245 until the internal temp was 205. I was using the Maverick 733 thermometer.
     
  2. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    15 hours is pretty long.  I did a 5.3 pounder and it took about 12 hours, but my MES temp was way off and I didn't have my remote therm yet.

    Were you using a good therm?

    Gary
     
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    That does seem long. Maybe your thermo probe was right in the path of the heat coming off the burner and giving you a false (high) reading.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    At 225-250°F  you can figure 2 hours per Pound. However, crazy things happen with Butts, long stalls, double stalls and just plain stubborn butts. They can go crazy long like yours. Oh yeah, just when you figure it out, the darn thing will go 1 hour per pound just to mess you you! As above the Therms are the first place to look for inaccuracy causing long cook times...JJ
     
  5. gditys

    gditys Fire Starter

    wow that's a long time to cook bur  I had a 9 lb take me 20 hours  of cook time at 250
     
  6. aggie94

    aggie94 Smoking Fanatic

    Not use to cooking pork butts, what temp should they be cooked to?  Smoked one last night and after 7 1/2 hours temps ranged from 160 to 190 degrees depending where I put the probe.
     
  7. I was using the maverick ET-733. Where in my smoker should I place the temp probe? I had it on the grate just infront of the pork butt.
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You should get those temps up. For Safety, USDA and SMF recommend a minimum of 225°F. This is critical if you inject or punch, whatever, into your meats. If you want to make Pulled Pork, smoke to an IT of 205°F. If Sliced Pork is what you like, an IT of 185-195°F will get it tender.
    That is fine. We want to know temp at the meat...JJ
     
    Last edited: Jul 21, 2015
  9. heubrewer

    heubrewer Meat Mopper

    For me pork shoulders always take a long time to cook. My first one,just over 4.5 lbs, that I graphed out took 17 hrs and ended up taking about 3hrs/lb when smoked at 220F



     
  10. mummel

    mummel Master of the Pit

    It sounds to me like you were cooking at 205-220F.  Probably a bit low. 
     
  11. aggie94

    aggie94 Smoking Fanatic

    Mummel if you were referring to my cook, I was smoking on a mini WSM, was trying to cook at 225 to 250 but had a little problem with vents getting clogged late in the cook, temps would sometimes fall below 200.  Jimmy thanks for the temp recommendation, I do take that seriously.  I was concerned about it not being hotter so I pulled it off the smoker (was almost 2am) and put it in the oven at 250 for an hour.  When I checked it an hour later I was still getting a range of temps so left it in the hot oven 2 more hours to slowly rest. 
     
    Last edited: Jul 22, 2015

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