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20# Pork Butt - Serving 4pm Saturday

post #1 of 7
Thread Starter 

I have around 20# of pork butts getting ready for a cookout this Saturday. 4 pm Serving Time. 2 Bone-In butts each around 9-10#. I've only done this much at once one other time and I had a hiccup and had to finish in the oven...after only about four hours in. 

 

Planning on starting around midnight to get 12 hours in and then a couple hours wrapped before pulling. Using a MES30, Plan on 230-240 temp with smoke for first 4 hours. Have two iGrills to keep track of temp on the iPhone. Rub has been on since this morning and everything ready to go. 

 

Any thoughts or tips on a hopefully seamless overnight smoke? 12 hours enough time? Hopefully? 

 

post #2 of 7

I always figure now, after many frantic last minute cooks, on 2 hours per pound. My mantra was 'what were you thinking?' This allows you to ride out any stalls and have time to enjoy the cook. If done earlier, wrapping and in the cooler will hold them for many hours. 

Just my opinion, of course...many prefer 1.5 hours per pound as a guide. If I'm going to spend all that time smoking some butt I'd prefer to avoid the oven finish, but that's just me......HTH, Willie

post #3 of 7

You could only hope it will go that smooth. I would plan for 2 hours per pound, then if it really does go perfect you can rest in foil and towels in the cooler until supper time. Better to not have to bail on your plan and go to the oven again. Just my two cents. I have had 10 pounders take 11-20 hours before and any where in between. If you have a remote thermometer setup like the maverick you can set an alarm to go off if any issues come up, and from your night stand. You would still want to get up and check on things and reload wood once or twice during the night but with your smoker you really shouldn't have to babysit all night long. Good luck and don't forget the Q-view.

post #4 of 7

Dang the chef beat me to it again.....hahaha...

post #5 of 7
X'3!! Give yourself more time for stubborn meat. I would figure minimum of 15 cooking hours.
post #6 of 7
Thread Starter 

I'll try to remember Q-View! I usually do 1.5 hours per pound but wasn't sure if I would have the time tonight to start it. Alright I'll rush home and get it in by 7pm... That'll give me about 20 hours before serving and I'll be able to foil and let it go without too much trouble throughout the wee-hours of the morning. 

post #7 of 7

Be sure to post the Q-view...:beercheer:

 

Waiting . . .Coffee.gif

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