Smoked pork butt

Discussion in 'Pork' started by cyclonesmoker, Jun 27, 2011.

  1. cyclonesmoker

    cyclonesmoker Fire Starter

    I'm going to attempt to smoke a pork butt or two this weekend. Just looking for pointers to be sure I dont screw it up...this will be my first pork butt. If we want to eat around 5pm what would be a good time to throw the meat on the smoker? Prob try to get a couple 8lb butts...Thanks in advance!
     
  2. mr500

    mr500 Meat Mopper

    Everyone in here will tell you. Its done when it is done. A rule of thumb is 1.5 hours a pound. Again it is a guesstamation. Go with the internal TEMP. Done @ 170 OR go to 190+ for pulling. Thats what I do. I did 2 butts 10# or so a pc this past weekend and it took 14-16 hrs to get to 197. But what a good thing!!

    Also, your smoker temp plays a role. Its will fluctuate and add/take off cooking time. This is why you need to go by internal temp. 8  # butt round 12 hours.

    I smoke 225-250 on my smoker temps. Usually hold good on my WSM
     
    Last edited: Jun 27, 2011
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    I agree its done when the internal temp tells you its done. With that being said 1.5 hours per lb is a rough estimate on time as was mentioned above but there are a lot of variables that can change that. If I am cooking something that is going to be eaten that day and I know it has to be done at a certain time I figure 2 hours per lb. That way I know it will be  done and I will have plenty of time for it to rest in the cooler while I am cleaning up and what not. Is that over kill on time?? Most of the time yes but there  is nothing worse than having people sitting around waiting for the meat to get done and rushing you along.
     
  4. mr500

    mr500 Meat Mopper

    Yes. Good point on the 2 hour time table.
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    I'm with you Ross, 2 hrs per lb.

    If they are 8 lbs, I would put them on at midnight at the latest.

    Remember the Qview [​IMG]
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    I agree with the others I average 1.5 hours a LB, but give my self about 2 hours PERLB.

    here is a few notes, just posted this on another thread.

    BUTT BASICS   (PULLED)
    Its done when its done, throw away your watch.
    • Trim fat and false cap for more bark, (Some do not trim, I do), rub buts 24 hours or the night before the cook with Rub, use mustard to help the rub stick better, some use mustard I do not) Wrap tightly in plastic wrap.
    • Bring smoker up to 300°, Place meat into smoker with a pan underneath to catch drippings.(optional), slowly bring smoker temps down to about 240°.
    • Leave undisturbed until an internal temp above 145°is achieved, at this point feel free to mop I use a 3-2-1 mix, Apple Cider (3 parts), Apple Cider Vinegar (2 parts) Captain Morgan (1 part). (optional) Mops are limited only to your imagination, just remember, more sugar will give more bark and sugar can burn. Note, make sure to get the Butt through the Danger Zone 40° - 140° within 4 hours.

    • FOR MORE BARK FORMATION; smoke at 230° - 240° (un foiled) until an internal temp of 200-205° (my average is 90 minutes per lb.)

    • FOR LESS BARK FORMATION ; smoke at 230° - 240° until an internal temp of 165° then foil and smoke until internal temp of 200-205° (smoke will not penetrate while foiled).

    • While foiled, you can bump the temperature up to 260° -275°, (I do not increase the temp during a cook)
    • Once the Butt has reached an internal temp of  200°-205°, wrap tightly in Foil then wrap in towels and place into cooler for 1 - 2 hours. (1 hour minimum, however I shoot for two hours).

    • While the Butt is resting, remove the pan with the drippings and refrigerate. if the drippings are black and charred I do not use them, however, this is your call.

    • Remove the Butt from the cooler, tent the foil to leave the steam out very slowly.

    • Remove drippings from the refrigerator and remove the grease (white waxy stuff on top)

    • Shred the Butt with some forks or bear claws, (some like to pull it by using their fingers), and add some rub or finishing sauce, at the least add your drippings. (optional)

    I like to shoot for 240° but Frank can be a bear and likes to hang around 250° -  265° on occasion.
     
  7. flash

    flash Smoking Guru OTBS Member

     I bumbed to 285 to 290º and got a 6 1/2 lber done in 7 1/2 hours.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I keep the temp the same when foiling. The foiling will make the butt cook faster at the same temp. Personally I don't foil my butts, because we like the thick bark.
     
  9. sqwib

    sqwib Smoking Guru OTBS Member


    Damn that's pretty good, Its nice to know that it can be bumped up that high without any risk to the butt.

    I will try bumping and foiling eventually.
     
  10. jimf

    jimf Meat Mopper

  11. captturbo

    captturbo Smoke Blower

    Pork butts are very forgiving. You simply can't screw them up as long as you get the temp through the danger zone on schedule. I have two Cosco butts that will marinate tonight and then be tossed into the MES in the morning. After my my humbling experience with my first brisket yesterday, it's nice to go back to my nice comfortable pork butt smoke 
     
  12. voldaddy

    voldaddy Meat Mopper

    I have smoked 2 butts the last 2 weekends. These things are addictive!

    I put mine in around 11 pm at 225 in my MES using the AMNS. When I get up in the morning around 7 I have been about 155. It's about a 16 hour total smoke, then into the cooler for about 2 hours.

    All of my butts were around 8 lbs. Make sure you rub it good with mustard and then the rub of your choice and then saran wrap it in the fridge for 24 hours prior to smoking. Just before putting it into the smoker, I add more rub.

    Make sure you use SFLQ's finishing sauce...it makes a big difference. When the meat is hot and that sauce is mixed in with it, it's incredible.

    We had pulled pork burritos tonight and they were outstanding.

    Good luck on your smoke!
     
  13. flash

    flash Smoking Guru OTBS Member

    I would not try that with a beef roast. I really think the fat content in a butt, allows you to do this.
     
  14. roller

    roller Smoking Guru SMF Premier Member

    You are going to think that its gonna take forever but hang in there...
     

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