Pork Butt Question

ryan johnson

Fire Starter

Original poster

Aug 25, 2012

52

15

Green Bay, Wisconsin

• Oct 13, 2012

• #1

Hi guys I am doing my first Boston Butt. I am doing it on my Green Mountain pellet grill. I put it on the grill at 9:30 am this morning it is now 10:10 pm and the temp on it is 177. All I have done is left it on the grill and I have not foiled it at all. I'm trying to get it up to about 200 degrees, but I am a bit concerned that it will dry out if I keep going muh longer....any suggestions???

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Oct 13, 2012

• #2

How big is it?

I've had 9#ers go almost 20 hours and were very juicy. Hang in there bro, we are with you, just let it do it's thing!

 

ryan johnson

Fire Starter

Original poster

Thread starter

Aug 25, 2012

52

15

Green Bay, Wisconsin

• Oct 13, 2012

• #3

Cool. Its about 8 lbs. Ive been cooking it at 225 degrees all day. I live in Wisconsin and its cool and rainy out so that could be the reason that it is taking a bit longer, but I have the smoker out of the cool rain.

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Oct 13, 2012

• #4

The rule of thumb is 1.5 - 2 hours per pound so you could be looking at 16 hours. So it's not taking a long time, you are right on schedule! Just keep the door closed, remember, if you're looking you're not cookin'!

 

ryan johnson

Fire Starter

Original poster

Thread starter

Aug 25, 2012

52

15

Green Bay, Wisconsin

• Oct 13, 2012

• #5

Thanks for the help! I greatly appreciate the advice! This forum can make any beginner look like a professional!

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Oct 13, 2012

• #6

That's what we are all here for!

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Oct 13, 2012

• #7

This Wisconsin weather is killing me today. I'm smoking ham sticks and I had a hard time getting them in the smoker after drying them. At least it warmed up a little. You should post a picture of your pork butt.

 

ryan johnson

Fire Starter

Original poster

Thread starter

Aug 25, 2012

52

15

Green Bay, Wisconsin

• Oct 14, 2012

• #8

I got it to 200 degrees at 3:30 am! It took 16 hours to get it done. I let it sit for about 45 minutes and then pulled it. The meat was super moist and the bone pulled right out of the meat and it was very clean. Wow does it taste delicious! I will post some pics later on. This will make some excellent sandwiches for todays football games! Go Green Bay Packers! Thanks again for yout help!

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Oct 14, 2012

• #9

 Now you know how long they can take you would be as nervous next time, just relax and let it do it's thing! Can't wait to see some pics!