Twin Boston Butts

Discussion in 'Grilling Pork' started by zzrguy, Jan 16, 2016.

  1. zzrguy

    zzrguy Smoke Blower

    Hows it going boys well once again I'm smoking up the firehouse. I picked up two 7.5ish Boston Butts I'm going to smoke them in the MES how long do you think it should take to do these two bad boys.
    I was thinking of throwing them in around midnight at 220° so they be done around noon is that to early.
     
    Last edited: Jan 16, 2016
  2. zzrguy

    zzrguy Smoke Blower

    Well here they are those two sexy beast.
    In the smoker at 11:45 pan empty apple wood in the chip tray hope to get a Harty smoke on it cause I'm going to the rack. So hope to reload the chips at around 1 and then who knows.
     
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    You need to go by temp & not time. You could TRY to plan on about 1.5 hours per pound, but that's just a guess
     
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    I'd bump that heat up to 265 minimum if you want to be done by noon.

    Keep us posted!
     
  5. zzrguy

    zzrguy Smoke Blower

    Thanks I think the temp is off by about 15°
     
  6. zzrguy

    zzrguy Smoke Blower

    Ok it at 245° since I think it off by about 15°.
    I see how it's going in the morning
     
  7. rumrunner424

    rumrunner424 Newbie

    Started 2 Boston butt,  (+/-) 8.5 lbs each, @ 225 degrees, around 11:30 PM EST last night. A couple of hours ago wrapped them in foil and put them in the oven at 275. Right now they are at  199 and 194. Waiting for them to get to 205 so that I can wrap and go to bed. Each of them   stalled for over 10 hours, to get from around 155 to 165.

    Only thing I forgot to do is add some liquid during foiling, am hoping it doesn't dry the meat.  It's been close to 27 hours, it has never taken this long. Hopefully everything would come out OK at the end.
     
  8. zzrguy

    zzrguy Smoke Blower

    Well 3:40am it at 160°that's a lot faster them I was expecting so I lowered the temp to 220° hope to slow it down some only 8hrs to lunch and all.
    Man I need to check the temp in this thing.
     
  9. zzrguy

    zzrguy Smoke Blower

    Well it looks like some good smoke hope it holds up.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They usually get to the 160-170 degree range rather quickly, then they tend to slow down, even stall & will stay there for quite a while. Trying to time these so there done at a specific time is sometimes very frustrating. I always give myself more time than I think I need, because you can always wrap them in foil & put in a dry cooler with towels or a blanket & they will stay hot for hours. Good luck!

    Al
     
  11. zzrguy

    zzrguy Smoke Blower

    Well I'm going to say it stalled 7:15am and it at 164°will I'm going to give it another 45 min an if it dose start to climb a little I'll crank up the heat a little
     
  12. dukeburger

    dukeburger Master of the Pit OTBS Member

    [​IMG]
     
  13. zzrguy

    zzrguy Smoke Blower

    12:30 out at 205° SORRY NO PICS THE MEN WHERE HUNGRY. I was able to.let it stand we had a run.IT CAME APART LIKE BUTTER TASTED AWSOME MEN ARE FAT AND HAPPY.

    THANKs YOU FOR YOUR HELP.
     
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    [​IMG]
     
  15. zzrguy

    zzrguy Smoke Blower

    That seem to be my problem it looks so good I can't wait. I made a Carolina finishing sauce and it set the whole thing off. I'll be doing one at home this week for the family.
     

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