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Pork butt ?

post #1 of 8
Thread Starter 
Going to do our first butt on the UDS. Unsure if I am going to stay up til 1 or so in the morning and let it run unfoiled or if I am going to start it in the morning and "Texas Crutch" it thru the stall. When we smoked a Tri Tip on the UDS a few days back couldn't help but notice that the time it took to hit the IT we like was about 2/3 of the time on the Egg, both at 225*. Will this apply with the butt? Letting a butt push thru the stall on the Egg results in it taking 2 hours and 15 minutes or so. What kind of time do you folks see when doing a butt on a UDS? Please, no lectures about cooking to temp...or every piece of meat is different. Just looking for approximations....
post #2 of 8

IJ, if you can accept that the WSM is the pretty cousin of the UDS, I've never had any unwrapped 8-10 lb chunk of beef or pork stall for just two hours; 4-6 is more the average.

post #3 of 8

2 hours per pound 2 hour rest.

post #4 of 8

I agree good guide line

 

Gary

post #5 of 8
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

IJ, if you can accept that the WSM is the pretty cousin of the UDS, I've never had any unwrapped 8-10 lb chunk of beef or pork stall for just two hours; 4-6 is more the average.
This is a small, 5 pound 10 ounce butt. This was the one I had planned on making BBB out of, didn't realize I grabbed the smallest of them til it was defrosted. Last butt we did on the Egg was 9 pounds. The stall was right around 5 hours, pretty much in line with what you have experienced. Thanks for the input.

Quote:
Originally Posted by timberjet View Post

2 hours per pound 2 hour rest.
This is no crutch, correct Sir? Safe to assume that, if need be, the rest can be longer...say 4 hours? This is of course assuming that it is being stored in a towel stufed cooler...
post #6 of 8
Quote:
Originally Posted by inkjunkie View Post


This is a small, 5 pound 10 ounce butt. This was the one I had planned on making BBB out of, didn't realize I grabbed the smallest of them til it was defrosted. Last butt we did on the Egg was 9 pounds. The stall was right around 5 hours, pretty much in line with what you have experienced. Thanks for the input.
This is no crutch, correct Sir? Safe to assume that, if need be, the rest can be longer...say 4 hours? This is of course assuming that it is being stored in a towel stufed cooler...

Yes and yes.

post #7 of 8
45 min per lb @ 300 or 1 hour @ 275 is an option. Butts will turn out as good or better going hotter. It's safer staying awake when the cooker is running and time permitting it's just getting up and starting earlier in the morning running hotter...little to no real stall to speak of.
post #8 of 8
Quote:
Originally Posted by FWIsmoker View Post

45 min per lb @ 300 or 1 hour @ 275 is an option. Butts will turn out as good or better going hotter. It's safer staying awake when the cooker is running and time permitting it's just getting up and starting earlier in the morning running hotter...little to no real stall to speak of.

THIS ^^^^^. I specifically built my UDS to smoke butts at 300 and am amazed at how amazing they are. The bark is perfect and the fat is all completely rendered resulting in an incredibly moist finished product. You can start one at 7 in the morning and be eating dinner at 6 including it resting for a few hours.

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