9.5 pound pork butt with char griller

jcoons422

Newbie

Original poster

Feb 13, 2015

16

10

Lafayette Indiana

• Feb 23, 2015

• #1

I have a CG pro with SFB.   I have extended down my chimney, added 2 thermometers and made a removable heat baffle that gets me within 270 degrees hot side and 250 cold(far side) side, I have also changed out my fuel box in the the SFB.  I am having some people over this weekend and have a 9.5 pound pork butt i want to smoke. i can keep around 250 degrees for about 6 hours in the fuel box i have. how long would it take to smoke a butt that size?

 

bigd3077

Meat Mopper

Jan 29, 2015

223

17

South florida

• Feb 24, 2015

• #2

I'm pretty new at this, but the butt I did a couple weeks ago was about 8.2 lbs and it took 11 hours to reach IT of 200 with smoker temp around 220-230.

 

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cliffcarter

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Feb 28, 2010

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Old Town, Maine

• Feb 24, 2015

• #3

JCoons422 said:

 
I have a CG pro with SFB.   I have extended down my chimney, added 2 thermometers and made a removable heat baffle that gets me within 270 degrees hot side and 250 cold(far side) side, I have also changed out my fuel box in the the SFB.  I am having some people over this weekend and have a 9.5 pound pork butt i want to smoke. i can keep around 250 degrees for about 6 hours in the fuel box i have. how long would it take to smoke a butt that size?

Click to expand...

Somewhere between 12 and 14 hours in my experience, if you place it on the hot side and increase the temp to the 280°-300° range it will take less time.  Good Luck

 

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jcoons422

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Feb 13, 2015

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Lafayette Indiana

• Feb 24, 2015

• #4

Thanks for the help.

 

themule69

Epic Pitmaster

Oct 7, 2012

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live north of fort smith arkansas between alma and

• Feb 24, 2015

• #5

Figure 1.5 hours per pound If it gets done early wrap it in foil then wrap with a few towels and put in a ice chest. It will stay hot for many hours. Nothing worse than people standing around looking at the grill saying when is it going to be done!

Happy smoken.

David

 

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themule69

Epic Pitmaster

Oct 7, 2012

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live north of fort smith arkansas between alma and

• Feb 24, 2015

• #6

Remember it is done when it is done. Not when you want it to be sone.

Happy smoken.

David

 

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gary s

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Jan 6, 2011

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• Feb 24, 2015

• #7

Yeah, Just allow plenty of time

Gary

 

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oldschoolbbq

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Jul 16, 2008

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• Feb 24, 2015

• #8

Remember my Matra . . .

Stan

 

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timberjet

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Jan 29, 2010

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Waitsburg Washington

• Feb 24, 2015

• #9

Ok I'm going to chime in here. Plan on 20 hours at 250. If it takes less than good. But like cliff said if you crank up the heat you can get it done in half the time. Now , I never do that so I don't know about all that so..... I'm just saying. Don't get caught in the....." oh my god it's 5 o clock and the guests will be here is an hour and the meat is at 178 degrees"... trap. Been there and done that! You can also hack that puppy in 2 and that will cut your time considerably. If you can, smoke it saturday and serve sunday. That way, it won't kick your BUTT. Happy smoking. timber

 

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jcoons422

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Feb 13, 2015

16

10

Lafayette Indiana

• Feb 24, 2015

• #10

Thanks for all the suggestions. I decided to smoke one today so I could see how it goes. Since I have never smoked a butt I figured a practice run would help anyway. It's been on for about 10 hours so far at 250-270.

14248155944701821421558.jpg

• jcoons422
• Feb 24, 2015

 

timberjet

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• Feb 24, 2015

• #11

You have a meat thermometer? Just wondering what the temp is after 10 hours.

 

gary s

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• Feb 24, 2015

• #12

It's in the stall be patient and hang in there

gary

 

jcoons422

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Feb 13, 2015

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Lafayette Indiana

• Feb 24, 2015

• #13

i did have a meat thermometer, but, of course, as soon as I need it I can't find where my wife put it. So I have to just wing it till she gets home in 3 hours. 

 

timberjet

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Jan 29, 2010

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Waitsburg Washington

• Feb 24, 2015

• #14

I'm sure it will be just fine for 3 more hours maybe more.

 

jcoons422

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Feb 13, 2015

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10

Lafayette Indiana

• Feb 24, 2015

• #15

timberjet said:

 
I'm sure it will be just fine for 3 more hours maybe more.

Click to expand...

Yeah I just hope she remembers where she put it. She is really good at not remembering where she puts thing, then saying she didn't touch it.

 

jcoons422

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Original poster

Thread starter

Feb 13, 2015

16

10

Lafayette Indiana

• Feb 24, 2015

• #16

And it's done. Cut it in half to seed up the process towards the end. God is it good.

1424838498562-1620413508.jpg

• jcoons422
• Feb 24, 2015

 

Last edited: Feb 25, 2015

jcoons422

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Original poster

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Feb 13, 2015

16

10

Lafayette Indiana

• Feb 24, 2015

• #17

My wife is seriously having a foodgasm over this, especially the crust peices. Lol

 

gary s

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Jan 6, 2011

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• Feb 25, 2015

• #18

Man that thing is Plumb Purdy    Good Job

gary

 

b-one

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Aug 31, 2014

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• Feb 25, 2015

• #19

You can lose a lot of juice when you cut it like that so hopefully your next is even better! You want to cut it before cooking if you can. I usally crank the temp up when my butt is around188-190. You can also wrap in foil to speed up your cooking process but your bark will suffer unless you unwrap and crisp it up. Got any pulled pic's, what type of wood did you use? Search finishing sauce as well great to add flavor and moisture if needed.

 

jcoons422

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Feb 13, 2015

16

10

Lafayette Indiana

• Feb 25, 2015

• #20

After I cut it I did wrap both prices so it wouldn't get dry, then put on unwrapped to crisp up. I used a mix of hickory and cherry. Didn't get any pics of it pulled, will have to do that this weekend when I make the one for company coming over. I will have to look into the finishing sauces some more, I have seen a few I would like to try.