Pulled Pork questoin???

lennyluminum

Smoking Fanatic

Original poster

Jul 19, 2008

637

19

ST. Petersburg, FL

• Aug 25, 2008

• #1

Last night I did some smoking, we had a fattie, 10lbs of wings, 2 whole chickens and 2 8lb. butts. everything came out great but the butts took a very very long time. We put them in the smoker at about 8:00am and we took them off at about 8:30pm at 151* wrapped them in tin foil and put them in the 250* oven for another 1 1/2 hours till they reach 190*. Is this a normal time for that size butt?

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Aug 25, 2008

• #2

I would check your smoker thermo, thats a long time for a butt.
How was it?
Wheres the pics?

 

lennyluminum

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Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• Aug 25, 2008

• #3

I dont have any of the finished butt yet, but here are pics of it and the other stuff on the smoker.

 

rtom

Meat Mopper

SMF Premier Member

Dec 18, 2007

176

10

• Aug 25, 2008

• #4

I've had 8lb butts in for 14 hrs so I would say its close to normal

 

bassman

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Dec 15, 2007

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• Aug 25, 2008

• #5

With all that other great looking food to eat in the meantime, don't worry about the butt taking a little longer

. No two smokes will be exactly the same. The next butt may only take 8 or 9 hours.

 

walking dude

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Aug 5, 2007

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Des Moines, IOWA

• Aug 25, 2008

• #6

yeap, bout normal with a stall............ball park for 8lbs is 12 hours, but i have personally seen stalls go 4 hours..........

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

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N. Oakland County, MI

• Aug 25, 2008

• #7

Heard of 18 hours for one here, I think...

 

walking dude

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Aug 5, 2007

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Des Moines, IOWA

• Aug 25, 2008

• #8

yeap rich........just not to long ago in fact.........

 

jminion

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Apr 5, 2006

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Federal Way, WA

• Aug 26, 2008

• #9

As a rule of thumb butts will take 1 1/2 to 2 hours a pound, 12 hours isn't bad for 8 pounders. Looking at what you had on the cooker you could have started out low to put on smoke and then raised pit temp when the fattie and chicken went on, that would have sped up the cook.

 

flash

Smoking Guru

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Aug 26, 2008

• #10

that is a long time. What temp were you smoking at, that makes alot of difference. As stated all butts are different. I just did an 8 lber that took around 7 1/2 hours. Wrapping in foil around the 160 to 170º internal temp area will speed up the process also.

This was around the 5 hour mark.

 

lennyluminum

Smoking Fanatic

Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• Aug 26, 2008

• #11

the temp was pretty much between 220*-240*

 

pinkmeat

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Jul 23, 2008

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11

Lynchburg, VA

• Aug 26, 2008

• #12

With that much stuff on the smoker, you may have needed a little more heat maybe? Looked like a good meal though...

 

capt dan

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Nov 2, 2007

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• Aug 26, 2008

• #13

Hey Flash, I likes the look of that scored butt......my friend!

was it done then or just time to foil.? Gots a pretty color for sure.

 

capt dan

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Nov 2, 2007

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• Aug 26, 2008

• #14

OK dumb a$$ alert, I just read the rest of your post, 5 hrs, and lookin sweet!