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Pork butts

post #1 of 19
Thread Starter 

OK, we're new to this, done a couple of things with the MES40 but tomorow we want to get serious.

 

We want to smoke two pork butts, each about 7.5 lbs.  Will start about 7 am, temp outside will be  25-28 degrees, but smoker will be protected by a shed.  Pretty much we are following MEOWEY's sticky but still a few questions -- Do I put the 2 butts one above the other on the racks, or in foil pans? If on the racks do we collect the juices in a pan below, or wait till the foiling stage and just collect whats in the foil?  At 1.5 hrs per pound do I count total poundage or for a single butt (i.e 10 hrs, or 20 +)?

post #2 of 19

Do you have a meat thermometer or thermocouple you could insert in one or both? That is the best method, better than the hrs./per pound guesstimate.

 

Can they fit side by side? If you go one on top the other with nothing in between, the juices from the upper will run on top of the lower one. I always guesstimate on the long time side of things so I go 2 hrs. per pound @ 225F but that's just me.

 

I just smoked an 8lb shoulder for 20hrs and it came out perfect! http://www.smokingmeatforums.com/t/114398/pork-shoulder

 

Have fun, be patient and it will come out great!, and don't forget to post your Qview!

 

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post #3 of 19

Don't count on the 1.5 hours per pound.  That is just an estimate and mine usually take longer.

 

Side by side?  Up or down?  Doesn't matter as long as they aren't touching each other.

 

Smoke to internal temp on these, not time.

 

Also, use a separate probe for pit temp.  If your pit temps are right, one or two butts will cook about the same.

 

In those ambient temps, you will use more fuel.  If the pit temps are right, you will be fine.

 

Good luck and good smoking.

post #4 of 19
Quote:
Originally Posted by Missed-Em View Post

OK, we're new to this, done a couple of things with the MES40 but tomorow we want to get serious.

 

We want to smoke two pork butts, each about 7.5 lbs.  Will start about 7 am, temp outside will be  25-28 degrees, but smoker will be protected by a shed.  Pretty much we are following MEOWEY's sticky but still a few questions -- Do I put the 2 butts one above the other on the racks, or in foil pans?  You can do either.  If you stack them one above the other, rotate them around 1/2 way through the smoke.

 

If on the racks do we collect the juices in a pan below, or wait till the foiling stage and just collect whats in the foil? You could do both.  Some folks let the juices drip on the fire for more smokey flavors.  What winds up in the foil after resting is spectacular for lots of uses.  

 

At 1.5 hrs per pound do I count total poundage or for a single butt (i.e 10 hrs, or 20 +)?  The heaviest single butt.  Just make sure they aren't touching.


Venture is totally right on the time -- smoke to temps, not time.  They could take much longer than 1.5 hours per pound.  They're done when they're done.

 

post #5 of 19

Yep temp. not time...

post #6 of 19

I usually guestimate 2 hours per pound, and that would include the rest period.

post #7 of 19
Thread Starter 

Thanks  I've got a probe that I use - side by side sounds good if they will fit -- Here we go!!!

 

Steve

post #8 of 19

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Now thats the first thing we tell you here. We smoke by temp not time. I'm glad that you have a thermo probe unit and you are ready to start smoking.

post #9 of 19
Thread Starter 

MES temp running a little low, found an old sleeping bag & wrapped it up.  Meat temp climbing.

 

post #10 of 19

Good luck Steve!

post #11 of 19
Quote:
Originally Posted by Missed-Em View Post

MES temp running a little low, found an old sleeping bag & wrapped it up.  Meat temp climbing.

 



Keep us updated and don't forget the pictures...

 

I'm having pulled pork leftovers tonight!

post #12 of 19

I'll be doing a 7 1/2 lb butt myself this week. 9 1/2 hours tops wrapping in foil at 170*.

post #13 of 19
Thread Starter 

Pulled from smoker at 190+ -- 10 hours, couln't wait!  Turned out real good, but a question -- on the one we pulled It seemed like 1/2 was "pullable" but the rest wasn't there yet.  I had the two butts on 2 shelves but staggered so one wasn't direstly below the other.  At 4 hours I rotated top to bottom but didn't turn them.  Why not an even cook?

 

Steve

post #14 of 19

At 190*F Butts are good to slice...You need to get over 200*F with a rest to pull...The situation you experienced was because some of the meat got over 200 and was there long enough for connective tissue to breakdown and the rest at 190* was cooked but not enough breakdown...So there you go, you can't let hunger over ride your plan...JJ

post #15 of 19
Thread Starter 

Someone once said "patience Grasshoper"!

 

Thanks for the help guys

 

Steve

post #16 of 19

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post #17 of 19

yea 8 pound butt i would imagine would take longer than 10 hours. Last weekend I did 2 6 pounders that took 12 and 13 hours to get to 188.  I didnt plan properly so I pulled them, let them rest for about 20 minutes, and then foiled and toweled and tossed in a cooler while I handle some business for about 3 hours.  To my surprise they both shredded easily at that temp though and they were juicy. 

 

Is it possible your internal temp was higher than you thought it was? Did you let the meat rest and foil and put in a cooler?

post #18 of 19

Every cut of meat will vary.

 

My best luck has been at 200 to 205 with a nice resting period.

 

Just one person's experience for what it is worth.

 

Good luck and good smoking.

post #19 of 19
Thread Starter 

Thanks for the help guys - Sorry for no Qview but camera (and operator) tecnologically challenged!

 

Daughter said the one she got pulled great & tasted great too - always like cudos!

 

Next try is a brisket for Christmas dinner, wish me luck, pleeeease!

 

Steve

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