Up against the the GUN..............................Yikes

bwb4001 · Sep 30, 2012

Sunday September 30, 2012 1 pm

Fellow Smokers

this is for a very dear friend and teacher who needs to pick them up at 7 am Monday morning.

I have three pork butts loaded (24. lbs) total just now and they are on three shelves of my Masterbuilt electric glass door smokehouse. model 20070211 (Thanks Mister McLemore)

top shelf 10 pounder

next down 7

next 7

tray in bottom

What would be the approx temp and time to finish and pull these beauties out?

Yours in the goodness of all things smoked,

bwb4001

thanks for the bailout

chef jimmyj · Sep 30, 2012

Time depends on weight and temp. At 225-250*F the 10lb Butt will take at least 20 hours, less if you foil at 165* IT and go in a 300*F oven. At 250-300*F the time will run 1-1.5 hours per pound again foiling speeds things up. Good luck...JJ

scarbelly · Sep 30, 2012

Jimmy gave you some great advice.Good luck

bwb4001 · Sep 30, 2012

Dear JJ,

Thanks for the quick response. If I were to foil them what would the total time be at the lower 165 temp?

chef jimmyj · Sep 30, 2012

Not sure of the question. You want to smoke them at whatever temp , higher the better in your case, until the Internal Temp reaches 165*F. This will take about 6 hours +/-. Then Foil in pans with some liquid of your choice, I like Apple Juice or Beer, and put them in the oven at 300*F. I would venture a guess that the big one will go another 5+/- hours to get to an IT of 200*F. Give them a rest and pull them...JJ

bwb4001 · Sep 30, 2012

Is 200 IT an acceptable Temp?

coronaca92879 · Sep 30, 2012

Yes 200* internal temp of meat. The pork will pull easier at that temp. That is not temp of I en or smoker.

coronaca92879 · Sep 30, 2012

Sorry that was supposed to say oven befor smoker.

boykjo · Sep 30, 2012

Yes. 200, 205, 210..... The hotter it is the easier to pull....

ellymae · Sep 30, 2012

What temp are you cooking them at? I have been reading a lot more about hot and fast and cooked a brisket and a butt in the 275 range last time I cooked. Not only were they done quicker, they were just as delicious as if I had done them at my normal 230.

Internal temp is just a gauge - you also need to make sure the putts probe with little or no resistance. If it were me I would run them a little hotter, foil them at 165, and pull then when they are done.

Good luck!

bwb4001 · Sep 30, 2012

I THINK I'll KEEP GOING @ 225 AND DO A LITTLE POKING TONITE.

Leaving the LOVE Shack now but will be on text 859 299 5717 VZ net

you folks are very helpful and kind

jrod62 · Sep 30, 2012

I got two butts in the smoker going on 9 hours at 300 degrees the whole time.

no foil . right now they are at 190 (IT). If I would have foil they would be done.

kwats4 · Sep 30, 2012

My 10.26# was done in 12 hrs in 30" mens using AMNPS with pitmaster's choice, Temp set at 230. IT was 200 when I closed up the mens and let it rest alittle while. Fat Cap on top. Just my 2 cents.

100_0350.JPG

kwats4
Sep 30, 2012

I had a 8# that took 14 hrs they vary thats why I go with temp and not hrs per #. Good luck. I dont foil.

a216vcti · Oct 5, 2012

Kwats4 said:
My 10.26# was done in 12 hrs in 30" mens using AMNPS with pitmaster's choice, Temp set at 230. IT was 200 when I closed up the mens and let it rest alittle while. Fat Cap on top. Just my 2 cents.

100_0350.JPG

kwats4

Sep 30, 2012

I had a 8# that took 14 hrs they vary thats why I go with temp and not hrs per #. Good luck. I dont foil.

Why is there no smoke ring?

Up against the the GUN..............................Yikes

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