pork butt ?

Discussion in 'Pork' started by mijpa, Dec 23, 2011.

  1. mijpa

    mijpa Smoke Blower

    I have 2, 8 lb pork butts i need to have ready by 5pm. I was going to use the foil method however after reading some post i think i would like some crunchy bark so i probably will not foil.

    Just wondering how long it will take to smoke these without foil and be ready by 5pm? I will use a master build electric smoker.

  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    any where from 12 t0 16 hrs is a good guess. You need to smoke to internal temps.

     200 degrees internal for pulled pork. there could be a difference in time that they finish even though they  are close to the same weight.

     Put them in the smoker and start checking temps after 4-5 hrs.
  3. smokinal

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

    There's no way they will be done by 5. Like eman says 12-16 hours, and maybe longer if you don't foil. Can you postpone your party until tomorrow?
  4. mijpa

    mijpa Smoke Blower

    I need them down by 5pm tomorrow, just didnt know when i should put them in? I want to do them unfoiled.If i have to put them in at say 3am do i need to saty awake and put wood chips in every hour?
  5. smokinal

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

    Yes you will need to add chips every 30-45 minutes or when it stops smoking. That's why a lot of MES owners also buy an A-MAZE-N smoker so you can sleep. It will give you continuous smoke for 10-12 hours without adding anything.
  6. mijpa

    mijpa Smoke Blower

    so you think i should put them in at 3am un foiled to be done by 5pm?
  7. Do you need them done by 5PM today or tomorrow? Today is not looking good for the home team, if that is the case. I did 2 8lbers a couple weekends ago in my MES 30 and they ended up 11 hrs in the smoke to an IT of 200, the final 3 were in foil and still ended up with a great bark. Atleast when they are in the foil you do not need to add chips.

    Good luck with the butts.

    Edit - Whew, glad it is tomorrow for you and the meats sake. Put it in as early as you can afford to, those butts can stay in the coolers wrapped in foil and towels for hours and still come out piping hot.

    Last edited: Dec 23, 2011
  8. mijpa

    mijpa Smoke Blower

    I need them done by 5pm tomorrow. I have used foil in the past this time i want to do them both with out foil, since i never done it that way, im not sure how long they will take to be ready by 5pm tomorrow?
  9. smokinal

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

    I think 3:00AM would be a good time to start them. Keep the smoker at 225 & if you haven't injected them, don't put the meat probes in for 3 or 4 hours into the smoke. If they happen to get done early you can wrap them in foil & a couple of layers of towels & place them in a dry cooler & they will stay hot for hours. It won't soften the bark much either. Good luck!
  10. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    If it where me....I would rub er all down tonight, wrap in plastic wrap and place in the fridge. Then around 2:30am I would get out of bed and take out the roast from the fridge and place on the counter. Head out and get your smoker ready...up to temp and smokin' I don't own an MES but would imagine all that to take around 1/2 hour. Put the roast in and let er roll...add chips every hour. That gives you 14 hours. When they reach 200* F double wrap in foil, wrap in towels, and if you have an old coat wrap in that, then place in a dry cooler. You can keep it hot for HOURS that way. So if you get done early no big deal. You will want to rest in the cooler this way for at least 1 hour, But I have kept roasts hot for up to 5 hours this way. Then when you are ready take it out open it up and shred for your delicious pulled pork yummy goodness. No need to foil at the 160* mark unless you are in a hurry. I personally always foil but have done it without.
  11. mijpa

    mijpa Smoke Blower

    Thank you all for your replies / help
  12. flash

    flash Smoking Guru OTBS Member

     Maybe. Time will tell.
  13. smokinal

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

    Like Flash says you never know, but it's better to get them done early & hold them at temp than to have a bunch of hungry people asking you when are we gonna eat. If you start them at 3:00AM, and it's getting around 3:00 PM & they are not close to 205, then you can always foil them & bump the temp up 10 degrees & they will finish quickly.

    This is the advantage of having a AMNPS you could set the smoker & light the AMNPS at midnight & sleep all night. Then in the morning the smoker would still be at 225 & still producing nice smoke.
  14. mijpa

    mijpa Smoke Blower

    I know i can put in in and go back to sleep because of the timer however i need to keep putting in wood chips.
  15. mijpa

    mijpa Smoke Blower

    Ok, i put the butts in at 3am they were at 50degress. I had to turn the smoker temp up to 265 just to get the smoker temp guage to 220degrees, It is now 5:30am and the meat probe says the butts are at 137 degrees already in just 2.5 hours, seems rather quick since i need them done by 5pm,  I never thought i would say this but i feel like i 'm hoping for a stall other wise they will be done way before 5pm?

    The probe has been checked for accuracy before i started and it's good.
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    It seemed like along time to me but it was way before I got here. Now it sound like you have a gas smoker (I'm thining) they usually smoke alittle faster. Now you have no worries for you can keep your meat very hot in a cooler with pleny of towels. The more the merrier. So you should keep on going and between you and me and don't tell anyone gas smokers don't stall that often.
  17. mijpa

    mijpa Smoke Blower

    I have an electric smoker and if you have read theearlier replies everyone was talking the smoke will be somewhere around 13-15 hours, it has been only 3.5 hours and i'm alredy at 155degrees?
  18. mijpa

    mijpa Smoke Blower

    5 hours into the smoke and butts are reading 178 degrees I was hoping they would be done around 3pm not this early its only 8am I have no idea why they're cooking so quick? Even i  pull them at 200 degrees and foil them wrap in blackets  and drop in dry cooler they will sit in cooler fr almost 8 hours That cant be good? Any ideas?
  19. smokinal

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

    Don't panic, they will slow down as they heat up. Is your smoker running at 225?

    Believe it or not they will stay above 140 in a cooler for 8 hours.

    Just leave the probe in them so you can monitor the temp in the cooler.

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