How long can I hold a pork butt?

Discussion in 'Pork' started by smokedout13, May 12, 2015.

  1. smokedout13

    smokedout13 Smoke Blower

    Hey all I am attempting my first big smoke this weekend. I'll be doing 30lb bone in butt for my daughters first bday. We are eating around noon. I'm looking for suggestions on start time. I was think midnight and then holding it in a cooler until it's time to eat. How long can I let it rest in foil?
    Thank in advance for the advice
     
  2. rmmurray

    rmmurray Master of the Pit

    Dude, 30lbs is huge. The old adage is two hours per pound. I'm not sure how true that is going to hold on butt that big. I may be confused, is it 30 pounds of butt or is it a 30 pound butt? As to your rest question, it will keep it in a cooler for 2 to 4 hours. The larger the butt, the longer it will keep. Good luck with that one.
    -Ryan
     
  3. smokedout13

    smokedout13 Smoke Blower

    I know righht!? It's 30 total. They average about 8lb a each. Gonna be a true test that's for sure. I appreciate the encouragement
     
  4. rmmurray

    rmmurray Master of the Pit

    In that case, I feel better. You should realistically plan 16 hours total. That's smoke, rest and pull time. Still good for a 2-4 hour rest in foil in an empty cooler. Be sure to stuff towels in empty space to retain heat.
    I like to take to internal temp of 200-205 before resting. Temp will continue to rise while at rest and will help everything break down. It'll pull nicely.
    - Ryan
     
  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I would Start it earlier, like maybe 6:00 PM, that would give you 18hrs which is what my last butts took.  When you wake up you can check the IT and adjust smoker temp up or down if needed. Good luck!

    Mike
     
  6. smokedout13

    smokedout13 Smoke Blower

    I like to do my smoking low and slow so maybe I will give myself a little extra time. I'll post a q view hopefully throughout the process
     
  7. rmmurray

    rmmurray Master of the Pit

    I'm doing a seven pounder Saturday so I'll be right there with you 😉
     
  8. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Agreed, 6pm. If they finish early wrap them in foil, towels and into a cooler, they will stay hot for a long time that way. I usually start my single butts, 6 - 9lbs around 6pm.
     
  9. inkjunkie

    inkjunkie Master of the Pit

    How good are your gloves?
     
  10. smokedout13

    smokedout13 Smoke Blower

    I've got good silicone gloves
     
  11. smokedout13

    smokedout13 Smoke Blower

    I'm gonna run it at 225 degrees if that makes any difference on start time
     
  12. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I would bank on 18 hrs at 225.
     
  13. flyboys

    flyboys Smoking Fanatic

    Just to give you another option, I did 8 butts for a big party last year. I bumped the temp up to 275 to 300 and did not foil. They were cooked, rested, shredded, and packed within 9 hours. Absolutely no difference in taste whatsoever between the higher temps and the normal 225. I do all my butts that way now. And pulled pork re heats very well if you wanted to do it ahead of time. If you decide to do that, let me know and id be happy to answer any questions for you.
     
    tumbleweed1 likes this.
  14. Also depends what smoker. My electric seems to cook quicker than my stick. I made two 8 pound butts for a poker game I was having. Took them off smoker at 6 and wrapped in moving blankets inside cooler. We ate first one at 8:00, and second one we took out at midnight and was still at 165...I have also made them a day ahead of time and left them wrapped in foil and put in fridge. On day of party, just throw butt still wrapped if foil in the oven an reheat. Comes out great! I do this for friends all the time.
     
  15. smokedout13

    smokedout13 Smoke Blower

    Well here goes nothing. 33lbs bone in butts going on at 10pm. I'm running right at 225° in hopes of taking off around noon to 2pm. This is the first time cooking for 50+. I appreciate all the input and excellent info you guys have provided. I'll try and supply a q view. As if I'll be able to sleep on this one.
     
  16. smoking4fun

    smoking4fun Smoke Blower

    That's going to be quite a feast...can't wait to see the results of your smoke! I just threw in about 18lbs of pork shoulder myself, so we're in the same boat.
     
  17. smokedout13

    smokedout13 Smoke Blower

    Yea I'm pretty stoked for this one. Have fun and please share
     
  18. rmmurray

    rmmurray Master of the Pit

    Im in!
    :popcorn
    -Ryan
     
  19. smokedout13

    smokedout13 Smoke Blower

    6 and a half hours into it and were looking good. Got some good bark starting to form.

     
  20. rmmurray

    rmmurray Master of the Pit

    The bark is my favorite part. That's the only reason I do not foil.
     

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