Pork butt

Discussion in 'Pork' started by dominicansmoker, Nov 2, 2013.

  1. got a nice little boston butt ready for tomorrows games it weights 3.50 pounds planning on smoking at 225 planning to foil at 165-170 then back on the smoker till it hits 200... am i missing anything else? lol (noob here)

     
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    IMHO you should not be jumping through hoops on your first butt cook, instead just apply your rub, cook it between 275°-285° until done. That little 3.5 pounder will take between 3 and 3.5 hours to cook(maybe less) at that temp. No muss, no fuss and some good eating.

    Good Luck[​IMG]
     
  3. floyd

    floyd Smoke Blower

    Thanks Cliff. I have only smoked 9 to 10# butts and I found a 3.5# at the grocery store yesterday. I was wondering if I could get cooked a lot quicker that the big ones. I also have always cooked at 220 to 240 for my butts. Will it be as tender with the higher temp of 275-285. I plan to pull it at 195 to 200 degrees. I am also cooking two spatched chickens during the same session and the higher temp works for them. Anyone got any hints for success?. 
     
  4. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    I'm not cliff but I have done my last few butts at 275 - they cook quicker and are just as tender and juicy!  My only complaint is that they do not have as much of a smokey flavor, even when I add more wood for smoke.

    Going by internal temperature is the best way to judge the doneness...

    Good luck,

    Bill
     
  5. floyd

    floyd Smoke Blower

    Thankjs Bill AND Dic k,

    I am going to try the higher temp since IU am doing two chiskens too. I'll send pix.
     
  6. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    As PGSmoker64 said no loss of juiciness or tenderness(or bark). As for smoky flavor, that tends to be personal preference and is also dependent on the wood used. I use 6-8 pieces of seasoned apple or black cherry(3" long by 1" thick) buried in my charcoal ring when I cook butts, this gives us enough smoke flavor for our tastes. YMMV.
     

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