12 lb butt cam I split it
- Thread starter lemans
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Yep, saw that. My post was more of a general response since the question had been asked.
smuking
Newbie
- May 19, 2014
- 2
- 10
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...
james1nc
Meat Mopper
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
Last edited:
james1nc
Meat Mopper
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
It's all good man
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
That's pretty quick 60 minutes a pound@250°, sure it was a 12 pounder? did you foil?12 hrs later . Like butter!!! Put on the glaze let it rest
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
Yep!
Yep!
BTW...Awesome cook, Lemans.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
