- 152 Posts. Joined 9/2010
- Location: From Vandalia Illinois
- Points: 10
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What are you using and what is your game plan for cooking it?
You timing is in the ballpark for a 250F smoke, unwrapped.
Have you used hickory charcoal before in your smoker? If so, and you liked the results, no problem. If not, the chips constantly smoking in the charcoal can add quite of bit of hickory smoke that can overpower the flavor of the meat, especially if using a water pan. Hickory is one of the stronger woods, my favorite BTW, but using both hickory wood and hickory charcoal is going to put too much smoke on that meat IMO.
You can keep the heat up by increasing the air flow and adding fuel, either wood or charcoal, to maintain a constant temp. With an offset, which I am assuming you are using, figuring out the timing when to add fuel is the key. Also, don't peek. Keep it closed as much as you can.
If you can maintain 250 I think its safe to ESTIMATE about 1.5 hours per pound. That is no guarantee as we all know that pork butts have a mind of their own.
Pork butts are resilient. Don't be afraid to change things up mid-cook to get it done. Example. Last weekend I did 2 butts that were about 7 hours each. After being in the smoker for 9 hours at about 250 and a long stall in the 170s I took them both out, and stuck them in the oven at 275. After another hour still stalled I cranked the oven to 300. 20 mins later the stall ended and I was up to 205 internal in about another 30 mins. One finished about 20 mins before the other.