So here is a picture of my 8 pound Boston Butt at the halfway point of a 12 hour smoke. I just put the internal probe in it and it is currently reading 152* so hopefully in about another 5 hours it will hit the golden mark at 195*.
stalls can vary greatly.So I guess time has less to do with the cooking and more focus is on the internal temp that you are shooting for. I always planed on having it finished for a certain time slot but now I will cook it until I hit my desired temp. How long does it usually hold at the plateau temp?
So I guess time has less to do with the cooking and more focus is on the internal temp that you are shooting for. I always planed on having it finished for a certain time slot but now I will cook it until I hit my desired temp. How long does it usually hold at the plateau temp?
Sqwib hit it right on the head. No problems with shooting for a time, just remember that the time is going to be an estimate, and also helps to use the 2 hour per pound as a general rule of thumb.stalls can vary greatly.
You can try foiling and bump the temps up to 275°
Many folks give 2 hours per pound for a butt, so your'e looking at 16 hours.
But it's done when its done, I pull mine at an IT of 205°
You may get a quicker cook time without the pan, I am not sure so I will leave that up to the folks familiar with your smoker.
My stickburner averages 80 min a pound and less unfoiled at 260 -275.
Congrats Stugots. Now you've established yourself a kind of "baseline" for future butt smokes. For a 10#'er, you had 14 hours in the 250 - 260 range. That's 1.4 hrs per pound. Then 2 hours at 300, or .2 hrs per pound. Numbers will roughly scale for other sizes of butts if the other variables are kept the same.OK so I did another 10 pound shoulder this weekend. I brined it for 24 hours and put on a homemade rub with the usual ingredients on top of a yellow mustard coating. Put it in the smoker at 10:00 pm on Friday night and let it go through to about noon on Saturday hovering at 250* to 260*. Internal temp got to 170* and stayed so I cranked the heat up to 300* and got the internal up to 200* at around 2:00 pm so I pulled it out, wrapped it in foil and a blanket and put it in a cooler for an additional hour. Well I took it out and it shredded with 2 forks and was so tender. I mixed in a little of some NC vinegar based bbq sauce and I must swear that it was the best pulled pork that I have ever tasted and all of the people at the party said the same. Sorry no pictures but I was way too busy with all the stuff going on around here. Thanks for all the tips and words of wisdom!!!