Friday morning pork butt

Discussion in 'Pork' started by pitpastor, Jul 19, 2013.

  1. Trying my first pork butt today, a 7 pounder. I had planned to foil it so it would be ready in time for dinner tonight, but it's been on for about 3 hours now and I'm already at 142 degrees. I think my smoker temp got warmer than I wanted - my maverick et-73 acted up on me last weekend and when it spiked today from the 240s to 285 after holding steady for a while, so I attributed part of it to that. I have it back down to 250 now. Anyway, my question is, since I still have about 7-8 hours till we plan to eat should I just go for it and leave it unfoiled? I'd like to try to get a nice bark, but am not against foiling it if that is not enough time. I know it will stall for a while as well. Qview to come, any input appreciated. Thanks!
     
  2. 3 hours and twenty minutes in
     
  3. I've only done a few butts.

    The 7lb one I did took almost 14 hours, but I was at a lower temp than you (225 if I recall).

    I cranked the heat up a bit the last 2 hours to try and get some bark, not sure if that's good or not but it seemed to work.

    I didn't foil, I didn't spray, I just left it alone.

    Family loved it, bark was pretty good.

     
  4. Those look delicious. I decided to just go for it and see what happens by not foiling. Sitting at 172 about six and a half hours in. Getting hungry.
     
  5. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hi Pitpastor,

    It's not unusual for a pork butt to get to 140 degrees within 3 to 4 hours; however, the stall will come and when it does it can last for several hours.  I have had an 8 pound butt take over 20 hours. 

    You should always figure on about 2 hours cook time per pound of meat at 225, maybe 1.5 at 250, but be prepared!  And monitor your internal temperature of the meat...that's when you really know it's done, not by the amount of time it is in the smoker.  You want about 200* F for pulled pork.

    If you are dead set on eating this tonight you may have to resort to foiling, but I hope not.  Foil equals soggy bark!

    Good luck and be sure to post plenty of q-view!

    Bill
     
    Last edited: Jul 19, 2013
  6. What temp is your target?
     
  7. Thanks Bill! Has definitely slowed down the last hour and a half. I'm not opposed to foiling, but I'm going to wait a few more hours and see how things go. Still smoking around 250, and at 1.5 hours per pound I would finish with a couple of hours to spare. I know that's a guideline and I do have a digital therm on the meat. Can't wait to grub down on this. Thankful for these forums!
     
  8. Shooting for 200-205
     
  9. sqwib

    sqwib Smoking Guru OTBS Member

    You may want to foil and bump up the temp a bit, or you may be eating at midnight. What's your Internal now?
     
  10. IT is 178 right now, 7.5 hours in.
     
  11. Was hoping to be done in about 5 more hours. 179 now. Any chance of that happening you think or should I put it in foil?
     
  12. at 179 now... 5 more hours... should get you to 205 I would think, based on the temp you're cooking at. That's my gut talking though, I'm still a bit of a noob.
     
  13. 11 hours hit 200* just pulled it off the smoker
     
  14. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks good
     
  15. And dinner is served.
     
  16. Looks great & looks like you got some good bark - nice job!  [​IMG]
     
  17. Thanks guys! I'm afraid I'm becoming addicted to smoking.
     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I'd say that first PB was successful!  Nice job. Brian
     
  19. Welcome to the club! You're in good company here  [​IMG]
     
  20. Great looking PB! I no longer foil mine cause that bark is pure deliciousness!

    What kind of smoker are you using? I've found mine don't take nearly as long on my propane as opposed to the electric.
     

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