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Butt Cooking Time - Page 2

post #21 of 25
I'm cooking brisket and butts for an event and I need to have everything done on time. My question is, is it better to start earlier and pack into coolers? What if I'm done hours ahead of schedule? How long can the meat hold temp in the coolers? I'm cooking 5 whole briskets and 5 butts. Thanks guys.
post #22 of 25

Just smoked another butt on my Rec Tec... first 9 hrs were at 235.  The meat was about 165 -170 IT.  The last hour in a pan with apple cider and Kraken to get it around 190-200 IT.  Then rest in a cooler for about an hour... Time to get the rest of the stuff together and to make another Kraken and RC.  Oh, and add bbq sauce on the top during that last hr for a bit more flavor flav... 

post #23 of 25
IMHO spritzing is a waste of time with a smoker. You're just letting heat out of the chamber. A grill is different.
post #24 of 25

Agree SM... But I still spritz a few times on my ribs, the kids love the flavor... Not really sure if they can tell or if they just like to see me spritz or if I let my 9 yr old daughter do it.  But it's gotta be done quick so the least amount of heat and smoke get out.

post #25 of 25
Quote:
Originally Posted by BigFish68 View Post

Agree SM... But I still spritz a few times on my ribs, the kids love the flavor... Not really sure if they can tell or if they just like to see me spritz or if I let my 9 yr old daughter do it.  But it's gotta be done quick so the least amount of heat and smoke get out.
Point taken, fish. If it gets the youngsters involved, it's a whole lot more fun, and what can it really hurt? :-)
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