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12 lb butt cam I split it - Page 2

post #21 of 30
Thread Starter 
I did the whole butt in one piece
post #22 of 30
Quote:
Originally Posted by Lemans View Post

I did the whole butt in one piece

 

 

Yep, saw that.  My post was more of a general response since the question had been asked.

post #23 of 30

The butt pictured is only an 11.24 lbs, most meat will QUIT taking smoke after about 2 1/2 hours into the cook, then it's more about holding the heat in to cook it. If you have a propane smoker and want to save on the bottle you can do what I do... I wait till about 2 1/2 hours into the smoking then I will pre-heat my oven and bring it in to finish it off. I usually transfer it over to one of those aluminum turkey trays with a metal pan below that to support the weight and take it as fast as possible from the smoker to the oven so it wont lose that much heat. If you want to you can even cheat more by turning up the heat so it cooks a little faster but I cover mine with aluminum foil as well when doing that method so it keeps more of the moisture in. 

post #24 of 30
Quote:
Originally Posted by SmuKing View Post
 

The butt pictured is only an 11.24 lbs, most meat will QUIT taking smoke after about 2 1/2 hours into the cook, then it's more about holding the heat in to cook it. If you have a propane smoker and want to save on the bottle you can do what I do... I wait till about 2 1/2 hours into the smoking then I will pre-heat my oven and bring it in to finish it off. I usually transfer it over to one of those aluminum turkey trays with a metal pan below that to support the weight and take it as fast as possible from the smoker to the oven so it wont lose that much heat. If you want to you can even cheat more by turning up the heat so it cooks a little faster but I cover mine with aluminum foil as well when doing that method so it keeps more of the moisture in. 

 

I'm gonna have to jump in here to kindly say that is wrong - meat will continue to take on smoke as long as it is in the smoke...

post #25 of 30
Quote:
Originally Posted by Smoking B View Post
 

 

I'm gonna have to jump in here to kindly say that is wrong - meat will continue to take on smoke as long as it is in the smoke...


you are right and wrong . yes the meat will continue to take smoke in BUT after about 2.5-3 hours you have about 80% of  the smoke . That being said I continue pumping in the smoke until I start basting.

post #26 of 30
Quote:
Originally Posted by james1nc View Post
 


you are right and wrong . yes the meat will continue to take smoke in BUT after about 2.5-3 hours you have about 80% of  the smoke . That being said I continue pumping in the smoke until I start basting.

 

I'm not going to get into yet another debate on this subject...    Here is a good thread  thumb1.gif  http://www.smokingmeatforums.com/t/139995/it-wont-take-no-more-smoke-after-4-hours-horse-hockey

post #27 of 30

Smoking  B not here to debate the subject I respect all your replies because you have given me some good advice in the past and I respect your knowledge on smoking.  Keep the fire burning my friend :beercheer:

post #28 of 30
Quote:
Originally Posted by james1nc View Post
 

Smoking  B not here to debate the subject I respect all your replies because you have given me some good advice in the past and I respect your knowledge on smoking.  Keep the fire burning my friend :beercheer:

 

It's all good man  :beercheer:

post #29 of 30
Thread Starter 
I'm glad you guys hi jacked my post!!!
post #30 of 30
Quote:
Originally Posted by Lemans View Post


12 hrs later . Like butter!!! Put on the glaze let it rest

 

That's pretty quick 60 minutes a pound@250°, sure it was a 12 pounder? did you foil?

 

 

Here's an average on what I can get on my pit:

9 pounds @ 225° = 90 - 120 minutes per/lb [13.5 - 18 hours]
9 pounds @ 250° = 80 -   90 minutes per/lb [ 12 - 13.5 hours] (this article is based on 250°)
9 pounds @ 275° = 60 -   80 minutes per/lb [   9 - 12 hours]

9 pounds @ 275° = 50 -   60 minutes per/lb [   7.5 - 9 hours] FOILED

 

Quote:
Originally Posted by Demosthenes9 View Post
 

Nice job on the butt Lemans,

 

FWIW, cutting an 18 lb butt in half won't cut the cook time in half, unless you cut it horizontally through the center and reduce the overall thickness of the butt.   Say the butt is 14 inches long, 12 inches wide and 5 inches tall.   IF you cut it side to side, you'll have 2 hunks of meat that are 7 inches long, 12 inches wide but still 5 inches thick.   If you cut it front to back down the center, both pieces will be 12 inches long, 6 inches wide and still 5 inches thick.    The smallest dimension is what determines the cook time.   In this case, it's the 5 inch thickness of the butt.

 

If you were to cut it horizontally, each piece would be 14 inches long, 12 inches wide but only 2.5 inches thick, which would reduce the cooking time.

Yep!

 

Quote:
Originally Posted by Smoking B View Post
 

 

I'm gonna have to jump in here to kindly say that is wrong - meat will continue to take on smoke as long as it is in the smoke...

Yep!

 

 

 

 

BTW...Awesome cook, Lemans.

 

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