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Boston Butt cooktime Issues

post #1 of 14
Thread Starter 

Hey there looking for some experienced input. I have been smoking for many years and just switched to Butts a couple years back from fresh hams for my PP on a BGE instead of my big roaster for smaller events. Most threads i see guys say 1.5-2 hours/lb for cook times at 225. I run a temp probe at the grate and another in the BB as well as the smoker mounted probe to get a good idea on temps and have checked all my probes for temp accuracy in boiling water and all are within 1-2 degrees. The PP is always tasty but it's done in FAR less time and i never get any good bark. Process i use is below. Any educated input is welcome. 

 

 

I start with qty 2-3 of 9-10lbs BB's I trim the excess fat cap and coat in mustard with my rub (Brown sugar spices etc.)  let sit in fridge over night. Next morning I inject with Apple or Pineapple Juice and put on the smoker (225 grate temp). I cook until 165 internal and then foil to finish to 200-203. The "problem" i have isn't flavor people always rave at the events i cook for but i have yet to have one of these take over 8 hours and have had several go in as little as 7. Additionally i don't get anywhere near the bark qty/quality i see many others get. So i have no idea how i could smoke these for 16-20 hours as many suggest at that temp without making them into briquettes. I'm doing another cook This weekend for an event i am catering and considering trying more wood. 

 

 

Cooker: BGE Large

Fuel: Natural Lump Charcoal

Smoke: Apple or Oak

Drip Pan: Dry

 

 

Thanks for the input in advance.

post #2 of 14

Just don't foil the butt.

 

I haven't foiled mine in years, UNLESS I'm running out of time & there are a bunch of hungry folks waiting to eat.

 

Foiling makes it cook faster & stops the formation of the bark.

 

You also are not exposing the meat to the smoke when it's in the foil.

 

So obviously you will get less smoke flavor.

 

You can also start the butt at a grate temp of 210-215 for the first couple of hours, this will slow it down.

 

Al

post #3 of 14

That is like saying...I can drive my Dual Quad 454 Chevelle from NY to Miami in 4 hours, never break the speed limit and stlll have a half tank of Gas when I get there!...:icon_eek: Short of that Egg being sealed tight as a Pressure Cooker and you are Pressure Steaming the meat, that scenario goes against the combined experience of thousands of guys here and years of Pork Butt smokes. You got me baffled and I been in the game over 25 years...JJth_dunno-1[1].gif 

post #4 of 14
Thread Starter 

Hence the reason for the post. I assure you my information is accurate.

post #5 of 14

the problem i see is that you're too focused on temp and not on colour and appearance. i always cook my butts till i like the colour  of the bark  i never go by internal temp when wrapping.  

post #6 of 14
Thread Starter 
I can appreciate that in concept but once it's 165 degrees were not really getting much smoke to it so I've wrapped to retain moisture. I've done numerous without wrapping and while it adds some time it still never approaches the times taken as "conventional wisdom ".
post #7 of 14
I never wrap my pork butts and have never had an issue with the meat drying out.

A couple other things I see you're doing is injecting and using mustard on the skin. All that moisture is like JJ said steaming your meat. This will not allow the bark to form. There's no need to use mustard as a binder either. The rub will stick perfectly to the wet meat.

So if you're looking for bark cook straight through without foiling. Minimize the amount of moisture in your product. If you're buying store bought butts from the big box stores and grocery chains they are enhanced and need no other moisture to keep them moist.

As for the time, I have to agree once again with JJ. in a tightly sealed pit and then foiled is why they are cooking faster.

There's nothing wrong with a faster cook. I actually started a few years ago cooking my butts in a pit running 285-325. I get the same great results and it takes about half the time. Once again no foiling and excellent bark.
post #8 of 14
Thread Starter 
Great input thank you. BBQ is like asking 10 beekeepers a question.... you'll get 11 differant answers. I'm also wondering if my pit probe (typically on front of egg grate) is reading cooler than actual because it's at the front. The back definitely does get hotter. I'll try some of this. I'm cooking 4 10lb butts tomorrow.
post #9 of 14
So here is my story
Boston Butt. Mustard, Jeffs rub, apple juice injection
Apple wood, 225-250 til IT160. Then wrap til 205
Off the grill , into the cooler wrapped in newspapers or towels for 2. Hours.. finishing sauce from the drip pan
And some cane syrup and apple juice. Simmered for half and hour. The bone should pull out cleanly . Tear the meat with two forks. Pull out any fat , pure on the finishing sauce . Easy.
post #10 of 14
Quote:
Originally Posted by Lemans View Post

So here is my story
Boston Butt. Mustard, Jeffs rub, apple juice injection
Apple wood, 225-250 til IT160. Then wrap til 205
Off the grill , into the cooler wrapped in newspapers or towels for 2. Hours.. finishing sauce from the drip pan
And some cane syrup and apple juice. Simmered for half and hour. The bone should pull out cleanly . Tear the meat with two forks. Pull out any fat , pure on the finishing sauce . Easy.

 

But how long does it take? The anomaly here is Ruger smokin at 225 and gettin' 10Lb Butts done in 7 hours. The fastest I think anyone posted was 1 hour per pound at 225 and everyone was saying his Therm was shot, that 1hr/per was crazy fast. I regularly get 45min/Lb but that's at 350!...JJ

post #11 of 14
Ever piece of meat is different, see what I said ? The fat content is different. From one butt to the orlther
Figure 1 1/2 hour per pound @225/250 but I have have 8 lbs but done in 7 hrs and @ 10 hrs
post #12 of 14
Quote:
Originally Posted by Lemans View Post

Ever piece of meat is different, see what I said ? The fat content is different. From one butt to the orlther
Figure 1 1/2 hour per pound @225/250 but I have have 8 lbs but done in 7 hrs and @ 10 hrs

Was just curious as your procedure is good but you did not say the cooking times you average...JJ

 

"  So here is my story
Boston Butt. Mustard, Jeffs rub, apple juice injection
Apple wood, 225-250 til IT160. Then wrap til 205
Off the grill , into the cooler wrapped in newspapers or towels for 2. Hours.. finishing sauce from the drip pan
And some cane syrup and apple juice. Simmered for half and hour. The bone should pull out cleanly . Tear the meat with two forks. Pull out any fat , pure on the finishing sauce . Easy."

post #13 of 14
Usually a 8lb at 225-250 is 9-10 hours on my WSM
post #14 of 14

On my WSM, I've had butts take 24 hours at 225-250.  I;ve never smoked a butt over 9 lbs.  I don't wrap until it comes off the smoker at 205ish.  I've never injected, and moisture has never been a problem.  I injected a turkey once and it seamed like it steamed rather than smoked.  No more injection for me.

 

Mike

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