Smoking a butt tomorrow...does cooking temp make much difference?

Discussion in 'Pork' started by bassadict69, Nov 14, 2017.

  1. bassadict69

    bassadict69 Newbie

    I plan to smoke a 6lb butt tomorrow and plan to put it on early in the morning. Last time I did this, it still wasn't ready by dinner around 6pm. Does it make much difference in the outcome, taste, etc if I bump the heat up to 275?
     
  2. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    The last one I did (8 pound)I put on, at 225, late in the evening the night before and it was finished by 9 am the next day. I wrapped it well in foil and towels and stuck in a cooler until later that evening and it was still steaming. Give yourself time to do it right and there'll be no surprises.
     
  3. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I would say 250-275 it should be no more than 8 hours. On at 7 am to be safe.. Will give you 3 hours leeway for holding time. You can adjust with using foil or not. Should taste good in that amount of time.
     
  4. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I have smoked butts at 225F, 350F, and everything in between, including starting at 225F and finishing at 350F. When we had pot lucks at work, I'd smoke them overnight at 300+F then take them to work in the morning, reheating later in crock pots. Trust me, butts don't care what the temperature is of your smoker or oven. It is the most forgiving piece of meat on the planet.

    Choose any temp you like and smoke away. 275F is absolutely fine. When it is probe tender, it is done. It can rest for hours if need be, but you'll be right on time with a 6 AM start.
     
  5. bassadict69

    bassadict69 Newbie

    Thanks guys!
     
  6. motocrash

    motocrash Smoking Fanatic

    I agree with noboundaries and Rings.I try to stick to ~ 275 if it dips to say 230 i don't care as long as it holds steady.
     
  7. troutman

    troutman Meat Mopper SMF Premier Member

    Noboundaries said it correctly, big clods of meat (be they shoulders or briskets) don't have a problem with temperature swings. Aaron Franklin of Franklin BBQ routinely cooks his briskets at 275* and I know of quite a few pitmasters that do butts and briskets high and fast at above 300*. Why? They are in the restaurant business and can't wait 12-14 hours for their product to arrive. I'd go 300*+ without hesitation.
     

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