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Need advice on pork butt

post #1 of 13
Thread Starter 
I put a 9lb pork butt in the smoker at 4:30 pm today and set it to 225 and have the wife adding my chips and spraying it every 2 hrs until she goes to bed. I am figuring 1.5 hrs a lb so I am hoping it will be in good shape until I get home at 6am to check on it. I am a little worried about over cooking it. Any thoughts or advice would be much appreciated. Thank you
post #2 of 13

Well if it takes the 13 1/2 hours, as you have figured, it should be OK.  But then again, there is the stall to consider also.

post #3 of 13
Thread Starter 
I am actually hoping for the stall so I have plenty of time to get home and get it done after I get there. I was a little worried about over cooking. Trying to have her ready for the big game tomorrow.
post #4 of 13

I do hope all goes well, I have no idea when all the hype and bull crap starts tomorrow, but it should be done, with time allowed to have in the cooler, wrapped in foil and a towel for an hour or so.  What temp are you shooting for?  160 or 190- 205? Sliced or pulled?

post #5 of 13
Thread Starter 
Thanks for the hopeful thinking, I am shooting for the 205 range for pulled pork. Party starts at 1 pm so if it's done a little before or after that would be great. I definitely plan on doing the foil, towel, and cooler with it. This is my first butt I am new to smoking. Just a little nervous it all works out.
post #6 of 13
Quote:
Originally Posted by Ufert View Post

Thanks for the hopeful thinking, I am shooting for the 205 range for pulled pork. Party starts at 1 pm so if it's done a little before or after that would be great. I definitely plan on doing the foil, towel, and cooler with it. This is my first butt I am new to smoking. Just a little nervous it all works out.

May the luck of the Irish be with you.  Enjoy the game and I do hope you have some good friends and good eats for them to watch the game with you.

post #7 of 13
Thread Starter 
Thank you very much Palladini I am really looking forward to seeing how the butt turns out when I get home
post #8 of 13
My new smoker. Built a fire and maintained 350 degrees. Could bake a cake in it, but ribs will be better.
post #9 of 13

I cook pork butts quite often. I sometimes let it cook uncovered till it reaches temp, 200, then wrap it in foil. I then wrap it up in towels and put it to bed in the cooler. I leave the maverick probe in and I don't unwrap till the temp get down to 160 degrees. It will take close to 4 hours for it to drop to 160. During that time the meat is simmering in added peach, mango or its own juices. When I break open the foil the meat is truely ready to be pulled.

 

Sometimes I wrap it up at 160 in a smallish foil pan and leave it on the pit till it hits temp,200. This will speed up the cooking process. Then I do the above. 

 

When I first pull it off the pit at 200 I'll drain a bit off the sauce and chill it. After chilling you can take off the fat cap and have a nice thick sauce. I'll either warm that up and pour over the pulled pork or add it to my bbq sauce used for the pulled pork sandwiches.

 

Give these a try and let me know how it comes out.

post #10 of 13
Thread Starter 
I will definitely try those out, that's sounds like some awesome pork!! Thanks for the method tips Parman it's much appreciated!!
post #11 of 13

peach and mango, ok you have my attention. what kind of rub are you using? are you leaning the asian way ? that sounds sounds like a great idea, peach/mango ! why didnt i think of that. Q-view your next one pleeeeease.

post #12 of 13
Quote:
Originally Posted by tc fish bum View Post
 

peach and mango, ok you have my attention. what kind of rub are you using? are you leaning the asian way ? that sounds sounds like a great idea, peach/mango ! why didnt i think of that. Q-view your next one pleeeeease.

I will let you on to this, I use a few teaspoons of Chipotle Mango to my rub mixtures.  People who have my smoked goods, love them.

post #13 of 13

as they should! im getting sick of the same old same old, you have given me a new and happy route. thank you, thank you, oh and i forgot thank you

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