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Discussion in 'Pork' started by bishgeo, May 29, 2015.
Who never warped thier butt and how long does it take. What temp you running.
I never wrap. It takes about 12-15 hours at 225-240 degrees for an 8lb butt to get to 200 finish temp.
My last two were done in 9 but I wrapped. Put these on at 7 and at 9:30 they are 130 shooting for 200 but need them done by 6-7 tonight. Running 250-275
I hate wrapping butts bc I love that crispy bark mixed in, but I would in this case if I were you. It will be close otherwise and some rest time before you pull them isnt a bad thing. Foil at 145 which is the stall temp. I would definitely get the smoker up to the 275 you are saying so get more bark before you foil.
I foil just for the help it gives through the stall and the time that it saves. I like the bark that I get but not the really black crusty stuff. So, I guess the foil doesn't bother me. Butts is the only thing that I foil. I'm still experimenting with a lot of different meats and cuts. Maybe my whole method will change several times, but it's interesting to do.
I had my butts and a 14# brisket done in 9 hrs last week end.
I did two 9lb boneless butts in 8 hours a couple weeks ago. 300F for 6 hours until IT was 178. Then wrapped each with 1 cup apple cider for 2 more hours at 350F to an IT of 203F. Crispy bark plus tender juicy insides. Smoking well past the stall then wrapping gives a great bark.
Bump the temp to 300. They will be done in time and will be great. No wrapping required at that temp as the stall is almost nonexistent.
Don't think they will loose thier juice not wraped. They are rubbed and injected and fat not trimed. And they have one hearty fat cap.
Went ahead and wraped at 170 at 190 not at 7hrs can't be late with it so should have rest time befor pulling.
Costco sells butts around ~15lbs. At 2 hours / lb, is that seriously a 30 hour smoke without foiling?
There are two butts in one package. Like gfs package said 18# but that's two 9 pounders.
8.5 hrs 70# of butt at 208*
Bishgeo , you are doing a fine job , don't get rushed , time is a cooks best friend , and i's always better start earlier if possible .
You said your timing is going to be fine , so have fun at the party .
Ahhh this makes sense thanks.
Looks like they turned out great!
Yea pulled like butter. Saved all the bark for the cook. 😂👍
Hoarding the bark is a risky move in my house.......Everyone in my family knows that the bark makes the BBQ