Smoke time per pound of butt?

Jamantste said:

So does the 1.5 hours per pound of meat apply If there are multiple cuts of meat? Wondering about 4 butts 4-5 lbs each. Thanks!

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• Trim fat and false cap for more bark, (Some do not trim, I do), rub buts 24 hours or the night before the cook with Rub, use mustard to help the rub stick better, some use mustard I do not) Wrap tightly in plastic wrap.

• Give yourself at least 2 hours a LB (SMOKERS WILL VARY, for example my GOSM takes longer than my Stick burner per/LB.) I am averaging 80 minutes a pound on my stick burner.

• Bring smoker up to 300°, Place meat into smoker with a pan underneath to catch drippings.(optional), slowly bring smoker temps down to about 240°.

• Leave undisturbed until an internal temp above 145°is achieved, at this point feel free to mop I use a 3-2-1 mix, Apple Cider (3 parts), Apple Cider Vinegar (2 parts) Captain Morgan (1 part). (optional) Mops are limited only to your imagination, just remember, more sugar will give more bark and sugar can burn. Note, make sure to get the Butt through the Danger Zone 40° - 140° within 4 hours.

• FOR MORE BARK FORMATION; smoke at 230° - 240° (un foiled) until an internal temp of 200-205° (my average is 90 minutes per lb.)

• FOR LESS BARK FORMATION ; smoke at 230° - 240° until an internal temp of 165° then foil and smoke until internal temp of 200-205° (smoke will not penetrate while foiled).

• Plateau, You may hit a stall around 165° - 180° that can last several hours, don't worry this is a good thing, this is when the magic happens, the connective tissue and fat breaks down at this point.
  

• While foiling at 165°, you can bump the temperature up to 260° -275°, some will go up to 300°, (I do not increase the temp during a cook)

• Once the Butt has reached an internal temperature of  200°-205°, wrap tightly in Foil then wrap in towels and place into cooler for 1 - 2 hours. (1 hour minimum, however I shoot for two hours, patience pays off here). Some Butts can be kept 4 hours or more in a good cooler but keep an eye on the internal temp, do not let it drop below 140°, better yet 150°.

• While the Butt is resting, remove the pan with the drippings and refrigerate. if the drippings are black and charred I do not use them, however, this is your call.

• Remove the Butt from the cooler, tent the foil to leave the steam out very slowly, the longer the initial rest, the less steam will escape.

• Remove drippings from the refrigerator and remove the grease (white waxy stuff on top)

• Shred the Butt with some forks or bear claws, (some like to pull it by using their fingers), and add some rub or finishing sauce, at the least add your drippings. (optional)

Jamantste said:

So does the 1.5 hours per pound of meat apply If there are multiple cuts of meat? Wondering about 4 butts 4-5 lbs each. Thanks!

Click to expand...