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Help on butts

post #1 of 16
Thread Starter 
If there is anyone still awake, or an early riser to answer this it would be great.

Things have been crazy around here with kids starting school and sports for them 6 days a week. I did manage to get to the store today and bought some ribs and also 2 pork butts. The butts are boneless and ~3 1/2 lb each.

I am getting ready to mix up a batch of Jeff's rub and also the sauce, those for the first time too.

I will rub tonight and refrigerate, then start the smoke tomorrow morning. Does the 1 1/2 hour per pound rule apply to the butts? I know every one is different, I am just wanting to know approximately how many hours I am in for.

Will be using my GOSM and am planning on about 225* - 235*.

Thanks for any other tips you can give to a newbie.
post #2 of 16
yeah that is about right. I had a 9 pounder that took 15 hours to smoke. You could count on 6 or 7 hours.

Watch for the temp to level out at about 160 to 170. It will hang there for quite a while. Don't crank the smoker up though, let it ride and eventually the temp will creep back up.

Are you pulling the pork for sandwiches or slicing it? If slicing, stop somewhere around 180 degrees. If pulling, or shredding, go to 200 and then let it rest for 2 hours afterward in a cooler or in a cold oven.
post #3 of 16
i'll just take a guess w/out getting too technical(seems we used to just cook).... yeah 1.5lbs per hr- depending on humidity,temp,space,etc... la ti da... i'd say 3-6 hrs- splash it w/ beer, wrap & 2 more hours then rest fer 2 hrs...if ya really want it tender fer pulling... wrapped(tented- aka - a lil space in the foil)in the oven on 225 fer 2 more after all that.... it should really fall apart. if that made any sense to you .
post #4 of 16
Yes, but only as a general guideline. I think you will need to cook them for about 6 hours, plus resting time. Leave a little extra time, as you can always rest them a little longer. Remember that there may be a plateau. If you have more questions, just ask.

Hope this helps!

Take care, have fun, and do good!


post #5 of 16
agree what everyone has said. Generally, 1 1/2 hrs/lb. I plan on 2 hrs/lb. This includes the "plateau" if it occurs (if it doesn't, goes into the ice chest sooner).

My basic method: Smoke to 160-165 (flipped and spritzed with AJ after the 2nd hr, then again after every hr). Wrap in foil once 160-165 reached and back into the smoker or a 240* oven (why use the fuel) til 195-200. Then into the chest for at least 1 hr. I then drain off the juices, defat it, and pour it back into the pork when pulled. Hope things work out for ya, and show pics!

Good luck
post #6 of 16
i had bought quite a few of those little butts when my local grocery had them on sale not too long ago. they took about 5 hours to do, wrapped at 170°. were great pulled sammies.
post #7 of 16
Time can depend on so many factors. How well is your smoker insulated is another. I have had butts take 10 hours and did a 8 1/2 lber in 7 hours one time.
post #8 of 16
Go by temperature and don't panic if it takes longer butts like to plateau - lots or twisting and turning muscles in there!
post #9 of 16
Thread Starter 
OK, here is where I stand. Used Jeff's rub. Also made a batch of the sauce. Whew, that stuff has some zip!!!! PDT_Armataz_01_34.gif

The ribs were in for 6 hours. Spritzed only one time. Was goint to do the 123 method, but the alarm didn't wake me up. PDT_Armataz_01_27.gif That is ok, the ribs are great. These are called "Loinbacks", got them at Walmart.

These dudes are at about 175* after almost 9 hours. I just foiled and put in the oven at 225*. Heading to church. Don't know quite what the deal is, but I think they are going to turn out fine. Gotta go. More info later.

post #10 of 16
Nice lookin' baby backs! Butts will be fine!

More q-view please!

Take care, have fun, and do good!


post #11 of 16
Excellent looking ribs cascadedad! Give yourself a pat on the back for a job well done! PDT_Armataz_01_37.gif
post #12 of 16
Thread Starter 
Hey thanks!

Got home from church yesterday and pulled the butts out of the oven. They were at 210*. icon_evil.gif They must have been sitting right on the edge of the plateau when I left for church.

The taste was awesome, but a little mushy. My wife started eating it as I was unfoiling and I had Jeff's famous sauce sitting there. She just kept dipping and eating. I asked her if it was that good or was she just that hungry. She said, "BOTH!"

Then last night I walked into the kitchen and she was scarfing on the leftover ribs I had put in a ziplock bag. I said, "WHAT ARE YOU DOING?!?! Those are for my lunch!!" She just said, "Oops" and kept eating.

I'm going to have to start hiding stuff!!!! PDT_Armataz_01_05.gif
post #13 of 16
Those are suitable for framing! Talk about pretty!

How do the boneless add up as opposed to bone in?

Meowey's right, Loin back ribs=Baby back ribs= Rib chop w/ most of the meat cut off. Those look like nice meaty ones.
post #14 of 16
Thread Starter 
Thanks for the compliment. I'm still VERY MUCH a newbie. Every smoke is an adventure.

I've never done a bone in, so I have nothing to compare it to. I think these were $2.14/lb at the local WinCo grocery store. That is also where I got my briskets.

They took a LOT longer than I thought they would. Sure wish I could have got them out at 200*.

This was a successful smoke though. Made my own rub (Jeff's) and sauce (Jeff's also). I will probably reduce the amount of course black pepper in both and add some regular black pepper next time.

My parents are coming to visit next week. I have been emailing them q-view and they are excited to try some.

I am going to try some of Dutch's Beans and will be looking for a good Tater Salad recipe.

This site is awesome and I still have a LONG way to go, but the food keeps getting eaten, so I guess it is going well. Thanks to all of you.
post #15 of 16
Looks to me like you're doing great.

$2.14 foor boneless but is pretty good for around here.

The thing that has me curious, having never done a boneless one, is whether or not there's an appreciable difference because of the lack of collagen and marrow from the bone.

If you've got left over meat and you want to try a new sauce, my Po Boy's Sauce waas designed specifically for pulled pork. You might give it a try. Here's a link:
post #16 of 16
Thread Starter 
I'll definitely try the Po Boy's Sauce, probably when my folks are here.

Again, this was my first Butt. There was quite a bit of fat marbled in. Even though I overcooked it, it was still very moist. If I would have pulled at 200* I think it would have been perfect.

I made a post in the Propane section, but will mention it here also. At the recommendation of member Reflect, I added a couple pieces of lump to my wood box with the wood. This is the first time that I have got a smoke ring in the meat.
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