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15# of pork butt - how to execute?

post #1 of 8
Thread Starter 

I am having a party tomorrow afternoon (yes - the day BEFORE the Superbowl) and will be serving pulled pork.

 

I've made pulled pork a couple times before and it came out beautifully. I have a UDS (not that it ultimately matters) and will be cooking in the 275-300* range (that's where my smoker is most happy). The problem is that this time I'm looking to serve the food early afternoon (2-3:00) instead of early evening (6:00), which leaves me with the age-old debate of how to cook it. Should I:

 

     A) Start cooking at ~ midnight tonight with the idea that it should be done by noon-ish tomorrow (giving me an hour or two of slack/rest time)  --or--

     B) Start cooking at 5-6:00am, cook to 160*, foil and finish (which should get me done in close to the same time-frame)

 

My basket will hold ~20# of charcoal and I have an iGrill mini, so a 12-14 hour smoke isn't a problem.

 

Any ideas/suggestions/recommendations?

post #2 of 8

Either works. Or cut the Butt in half or quarters. This will reduce the cook time drastically. Did 2 8lb butts cut in a total of 8 pieces. 225-250 for 5 hours and 1 hour panned and in the oven at 325 for 1 hour. Was fall apart tender...JJ 

post #3 of 8
Quote:
Originally Posted by Chef JimmyJ View Post
 

Either works. Or cut the Butt in half or quarters. This will reduce the cook time drastically. Did 2 8lb butts cut in a total of 8 pieces. 225-250 for 5 hours and 1 hour panned and in the oven at 325 for 1 hour. Was fall apart tender...JJ 

 

 

This is interesting. I've got an 8#'er soaking up some lovely rub right now and my time frame for Sunday is a little goofy with other obligations. So I've been noodling about how and when to get it on the smoke so it's done in time and I can keep an eye on it too. 

 

So reading this, was it 5 hours, 1 hour panned and still in smoker, then 1 hour in oven? Or is it 5 +1 in the oven. I know it'll go by temp, but I'm curious about the ballpark times.

 

Also, any suggestions on how or which way to cut the butt? It's still bone in, do I take off the top, separate the top and bottom then halve each of those?

 

Thanks in advance!

post #4 of 8
Quote:
Originally Posted by chipreibel View Post
 

I am having a party tomorrow afternoon (yes - the day BEFORE the Superbowl) and will be serving pulled pork.

 

I've made pulled pork a couple times before and it came out beautifully. I have a UDS (not that it ultimately matters) and will be cooking in the 275-300* range (that's where my smoker is most happy). The problem is that this time I'm looking to serve the food early afternoon (2-3:00) instead of early evening (6:00), which leaves me with the age-old debate of how to cook it. Should I:

 

     A) Start cooking at ~ midnight tonight with the idea that it should be done by noon-ish tomorrow (giving me an hour or two of slack/rest time)  --or--

     B) Start cooking at 5-6:00am, cook to 160*, foil and finish (which should get me done in close to the same time-frame)

 

My basket will hold ~20# of charcoal and I have an iGrill mini, so a 12-14 hour smoke isn't a problem.

 

Any ideas/suggestions/recommendations?

 

Is this one 15 pound pork butt(which is a huge hunk of meat BTW) or 2 7.5 pounders, give or take?

If it is one hunk of meat then cut it in two and cook it at 300°for about 8 hours, if it is 2 7.5 pound butts put them both on at the same time at 300° and cook for 8 hours, more or less. I usually temp mine at about 6 hours in to get some idea as to how far along the meat is.

 

Quote:
Originally Posted by Backyardboss View Post
 

 

 

This is interesting. I've got an 8#'er soaking up some lovely rub right now and my time frame for Sunday is a little goofy with other obligations. So I've been noodling about how and when to get it on the smoke so it's done in time and I can keep an eye on it too. 

 

So reading this, was it 5 hours, 1 hour panned and still in smoker, then 1 hour in oven? Or is it 5 +1 in the oven. I know it'll go by temp, but I'm curious about the ballpark times.

 

Also, any suggestions on how or which way to cut the butt? It's still bone in, do I take off the top, separate the top and bottom then halve each of those?

 

Thanks in advance!

 

Same as above- 300° for 8 hours, check the temps at 6 hours in.

post #5 of 8

You can never start cooking too early: pulled pork is very happy in a cooler for a long, long time.

 

But, you can definitely start too late. Nothing worse than having everyone arrive, but the pork is only at 140 degree. You can, of course, foil when it gets to 160, to power through the stall, and get it to 200 (approx. finishing temp) in just a couple of hours. Some say that decreases the smoke and bark, but I haven't done enough to know if that is true.

post #6 of 8

Some good suggestions I personally never wrap anything and that is what you will find in the reply s is a lot of them are personal preference but all are good and do work.

post #7 of 8

When I did 2 8Lb butts. I removed the bones and cut them in roughly 1/4th. The meat around the bone was irregular and smaller. I smoked for five hours than panned the meat in a single layer with a double batch of Foiling Juice, No Butter. I covered the pan and 1 hour in a 325 Oven finished the job. I pulled the meat right in the pan and mixed in all the juices...JJ

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional: 2T Apple Cider Vinegar (Recommended). Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

post #8 of 8

Sounds like the boys have you covered.

 

Good luck.

 

Let us know how everything turns out.

 

Al

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