- Jan 16, 2013
- 18
- 10
just a quick Question. if i buy a 8lb pork butt and cut it in half i now have 2 4lb pork butts does that cut the cooking time down??? or am i still the same?
Quick Question??
- Thread starter brewski4u1
- Start date
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What Dave said! It'll be pretty close to half though...if you cook at 225 and figure 2 hours per pound for 4 pound pork butts that's about 8 hours....
Good luck.
Bill
Good luck.
Bill
- Jan 16, 2013
- 18
- 10
Sweet was hoping for thst answer now I can get some sleep and just wake up early tomorrow. Awesome ill post some pics if I ever get permission to . Lol
You do have permission but they might get held by our software until a Moderator approves them. Our software is set up to hold posts of new members that contain pictures or links, we do this to keep the spammers out and to be sure no one posts anything inappropriate that we wouldn't want our children to see. This will only last until you make about 25 posts so go ahead and post some pictures and a Mod will be around shortly to approve your post!
- Jan 16, 2013
- 18
- 10
ok sweet thanks for letting me know pics to come in the morning !! figure they will go in at 7am ish!!
- Jan 16, 2013
- 18
- 10
pork went in at 6:45 its 945 and there up to 122 degrees maybe i should turn it down the smoker temp is 240 let me know what you think ?
- Jan 16, 2013
- 18
- 10
here are some pics---- food porn~
the pork butts ready to go in
smoker looking like the house is on fire
the pork butts ready to go in
smoker looking like the house is on fire
That's a lot of white smoke....guess it could be attributed to the outside temp.
My earlier post was for someone else - sorry it wound up on your thread. Not sure how that happened.
Apologies,
Bill
My earlier post was for someone else - sorry it wound up on your thread. Not sure how that happened.
Apologies,
Bill
Last edited:
- Jan 16, 2013
- 18
- 10
- Jan 16, 2013
- 18
- 10
Well it stalled at 149 for over an hour !! Waiting on 165 to wrap it I got 4 hours hope its ready lol
- Jan 16, 2013
- 18
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- Jan 16, 2013
- 18
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Another newbie question ..... is the foil wrap a must?? If not do I just leave it till it hits 200?? What are the pros and cons??
Foil is not a must. Foiling will help push it through the stall and help it cook faster at the end. Foiling will hold liquid on the surface and make it softer, no foil will allow the surface to dry more creating a nice bark.
Foil = faster cook time and less bark
No foil = a little slower cook time and a Great bark!
Foil = faster cook time and less bark
No foil = a little slower cook time and a Great bark!
- Jan 16, 2013
- 18
- 10
- Jan 16, 2013
- 18
- 10
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