or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pulled Pork questoin???
New Posts  All Forums:Forum Nav:

Pulled Pork questoin???

post #1 of 14
Thread Starter 
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?
post #2 of 14
I would check your smoker thermo, thats a long time for a butt.
How was it?
Wheres the pics? cool.gif
post #3 of 14
Thread Starter 
I dont have any of the finished butt yet, but here are pics of it and the other stuff on the smoker.

post #4 of 14
I've had 8lb butts in for 14 hrs so I would say its close to normal
post #5 of 14
With all that other great looking food to eat in the meantime, don't worry about the butt taking a little longericon_exclaim.gifbiggrin.gif . No two smokes will be exactly the same. The next butt may only take 8 or 9 hours.
post #6 of 14
yeap, bout normal with a stall............ball park for 8lbs is 12 hours, but i have personally seen stalls go 4 hours..........
post #7 of 14
Heard of 18 hours for one here, I think...
post #8 of 14
yeap rich........just not to long ago in fact.........
post #9 of 14
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.
post #10 of 14
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 170ยบ internal temp area will speed up the process also.

This was around the 5 hour mark.
post #11 of 14
Thread Starter 
the temp was pretty much between 220*-240*
post #12 of 14
With that much stuff on the smoker, you may have needed a little more heat maybe? Looked like a good meal though...
post #13 of 14
Hey Flash, I likes the look of that scored butt......my friend!eek.gif was it done then or just time to foil.? Gots a pretty color for sure.
post #14 of 14
OK dumb a$$ alert, I just read the rest of your post, 5 hrs, and lookin sweet!PDT_Armataz_01_18.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pulled Pork questoin???