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9lb pork butt x2 Times n Stall

post #1 of 11
Thread Starter 
Got two 9lb pork butts rolling on the smoker...usally I see a stall with like briskets n such but im around 170 internal in 4 and a half hours ... went in at 6am temp has been 220-260.......had one high temp spike but brought it back down...

This a normal cooking time average for this amount of pork butt ? Ive only done one other one and it took alot longer then this..


post #2 of 11
That sounds pretty fast to me, but it still may stall before it's over. Did you foil yet? I did six at once last week. Four were done in 11 1/2 hours and two took 13 hours. Just hard to tell what each individual piece is going to do.
post #3 of 11
My seven pounder finished in 8 hours flat yesterday. I've had em take ten ta eleven hours before, it really just depends on the meat. Just be sure yer probe ain't near the bone cause it will give ya a higher readin. Good luck.
post #4 of 11
Thread Starter 
Yeah I use a 5 inch dial probe and poke it all around and just average it out....I went and got some breakfast and came back n I think its stalling at 170 were at about 6 hours now so hopefully by 5 we can be pulling....and I always pull 2 parts to mouth...1 part to bowl...two parts to mouth....1 part to bowl PDT_Armataz_01_36.gif

I have never noticed a difference with foiling or not foiling so I just dont bother with it....when the temp starts to climb I may put some heavy duty foil on it and see if theres a difference but I have never really noticed much of a difference with other meats in the past
post #5 of 11
I did 2 - 7.5 lb. butts Friday morning. Got all confused because at 6 hours it was reading 198. Pulled the probe and relocated it and the temp dropped to 180. Hitting bone, I guess. Took'em close to 14 hours, but I cook them @ 220 or so. Looking forward to seeing your finished product!
post #6 of 11
I always foil at bout 165*, then leter go ta bout 195* then inta a cooler fer a nice 1 hour plus rest. But ifin yer method works fer yall, that be what ya should use! Nice thin bout this craft, Ya do it the way it works fer you! Good luck an enjoy the vittles!
post #7 of 11
Hi Div,the Butt I did this week took just over 2hrs to get from 170 to 180.I guess no two Butts are the same (aint that the truth lol)
Look forward to your Qview
post #8 of 11
9# but will go anywhere from 10 to 14 hours. That being said every peice of meat is diffrent. I usually hit the stall anywhere from 140 to 160 deg. You do retain more of the juice by foiling, but I don't foil either. Try SoFlaQer's finishing sauce, you will love it.
post #9 of 11
Thread Starter 
I usally do well with the juices cause I religiously mop mop mop every hour on the hour ... I cook fat cap up and score it deep and I jam minced garlic in there so as the garlic cooks it .mmm suculant mmm .... sry brain murmur there thinkin bout the juices .... it runs down into the meat..

I put aside 14 hours for it so were at hour 8 and both pieces are around 180...slowly going up...

O btw few nights ago some donkey broke into my wifes 92 buick skylark and stole the ac delco radio shack 12 year old tape deck HAHA what a dufas... first time ive ever felt bad for a criminal... Installed a nice JVC cd player SAT n Mp3 ready ...40 bucks from the local pawn shop works like a charm !!
post #10 of 11
I a firm believer in foiling and wrapping -but whatever works for u div-I find it becomes much more tender & juice-oh and wish sombody would steal my 8 trak deck so I could up grade. lol
post #11 of 11
I think the main thing is that every smoke and piece of meat will be different. I am new to this and have done a 4lb butt that took 6 hours and a 4.6lb that took 12 hours, nothing i could really point my finger at.

Enjoy it when it's done :)

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