Alright guys got a 2.75lb pork butt im gonna put in my the MBES how long do you guys think I should cook it? Have to work a 10hr shift tomorrow 5 to 3:30 my fiancé will be home to tend to adding chips and water as needed.
Pork butt?
- Thread starter richiesracks
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Bone-in or Boneless? I would assume that at only 2.75#s it is boneless.
You should cook it till it's IT ranges anywhere from 195'-205' on average, some go as high as 208'
Start checking for tenderness at 195', tug the bone, probe tender or stick a fork in it and see it it wants to easily come apart.
You're looking at an average 1.5-2 hours per pound at 225'-240', so 4-6 +/- hours cooking time.
You should cook it till it's IT ranges anywhere from 195'-205' on average, some go as high as 208'
Start checking for tenderness at 195', tug the bone, probe tender or stick a fork in it and see it it wants to easily come apart.
You're looking at an average 1.5-2 hours per pound at 225'-240', so 4-6 +/- hours cooking time.
padronman
Master of the Pit
The negatives? Drying it out? Burning the bark etc. At only 3lbs it should only take 6 hours at the most but some butts are finicky
Since your fiance will be home monitoring the MES, I would suggest she keep an eye on the internal temp of the butt and pull it when the IT reaches 205 degrees (perfect temp for pulled pork). She can then wrap the butt in towels and put it in a cooler. The butt will stay hot for hours that way.
I should also mention that you don't need to use the water dish in a MES. Just leave it empty or fill it with sand and cover it over with foil.
Gary
I should also mention that you don't need to use the water dish in a MES. Just leave it empty or fill it with sand and cover it over with foil.
Gary
- May 12, 2011
- 22,172
- 7,150
That would be Foil and towels.
A lot of good info here already.
One thing I should add is tell her not to bother with adding water to an MES water pan---Haven't put anything in mine for 7 years now.
Here's a Step by Step on a Pork Butt that might help:
Pulled Boston Pork Butt
Bear
One thing I should add is tell her not to bother with adding water to an MES water pan---Haven't put anything in mine for 7 years now.
Here's a Step by Step on a Pork Butt that might help:
Pulled Boston Pork Butt
Bear
MES is already too humid inside. Adding water does nothing good---Only Bad.
Even without adding water, I often get condensation forming on my door glass & running down & forming on my smoker floor.
Why would I want to add to that?
I put Beer or Apple juice in the water pan the first month I had it & got no added flavor.
Then I just put water in, and had poor results.
Now no water for 7 years, and everything is Great.
Only way you'll dry meat out in an MES is overcooking.
Bear
For some reason I don't see the business card at the bottom right now, so here is a Link to Amazing:was wondering why in the world my glass had condensation in it now I understand why
http://www.amazenproducts.com/Default.asp
Bear
Yup---You should note that in your Profile Page.
Then anybody helping you knows about where you are. It will show up on your posts where mine shows "Macungie, PA".
Yup---AMNPS would be great for you.
Get some Pellets & Dust too while you're at it & you'll be good to go.
Here's a whole lot of possible help too:
Just click on "Bear's Step by Steps".
Bear
Last edited:
IT is at 187 with a hour and 26 minutes left should I drop the temp if so how much have it ok 225
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