or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 2 more Butt questions
New Posts  All Forums:Forum Nav:

2 more Butt questions

post #1 of 16
Thread Starter 
Ok another question or two about my Big Butt cooking time. At the 165 mark I am going to pull the butt double foil it and stick it in oven at 250 or should it be at 275?

If it is about 8 pounds how long (approx of course) would it take to get to 195 at 250? I know this is not going to be my actual time, just planning.
post #2 of 16
I would keep it at the same temp that you were cooking at. I wouldn't increase it. That being said I have never tried increasing so do not know what would happen if you did.
post #3 of 16
i would keep it at 250 going to 275 wont speed it up much ......
post #4 of 16
Be a purist, leave it on the smoker till it reaches 205 (after double foiling at 165)! PDT_Armataz_01_28.gif
post #5 of 16
What she said!

As for time, when I'm smoking butts, I plan on around 1 1/2 hours per pound (rough est.) and then keep an eye on my thermometer. Hope this helps.

Happy smokes! icon_smile.gif
post #6 of 16
If youre gonna foil it and put it in the oven, try this.
I put mine in a foil pan with the temp probe still in the meat. Double foil over the top sealed well. The oven no more than 220. Go to bed and in the morn it will be right where you want it. This assumes its hittin the oven around 1AM or so. Works for me and I get some sleep too.
post #7 of 16
Smoke Freak that is the best plan I have heard yet. I am going to try that for sure!
post #8 of 16
Here is all you need to know about cooking times, PROVEN method

post #9 of 16
I know I'll get slammed for this but I have taken a butt out that is stalling at 163, put it in a foil pan and cover it tightly with foil. Set the oven on 375.... watched it closely, and when it hit 200 internal about an hour and a half later I shut the oven off and let it sit for almost 4 hours. It was excellent. I think it is really hard to mess up a butt.
post #10 of 16
I can't slam you for that, I've exactly the same thing and enjoyed the results. Whatever floats your boat. It's all good.
post #11 of 16
Be a true purist and leave them in the smoker and don't foil them at all :)
post #12 of 16
Thread Starter 
]Started smokin at midnight (my official B day)after coming home from a round of beers. I then passed out for a couple hours. My Mav thermometer woke me up at about 3am because of a temp spike. Added more water and put more apple chunks on. Sprayed it down with something I mixed together after I came home from the bar. I think it has Rich and Rare and definitely apple juice.

Woke up at about 5am put more chips and chunks a mix of cherry and apple this time, added more water. Checked the temp it was about 132 Went back to sleep. Woke up at 6:30 did the same routine except no chunks.

Mav woke me up at 8:30 and told me it is time to foil. Put a little of the finishing sauce in with the absolutely beautiful butt.

Decided not to be a puriest sorry guys. It is in the oven at 250 roughly the temp I cooked it all night. Im going to wait another 30 minutes check the temp and hopefully stick it in the cooler for about 4 hours then pull it with the finishing sauce from this forum.

Later Ill finish making the ABTs, pack my butt and head back out for my b-day party.

Should be a kick (as long as I get a nap in!)
post #13 of 16
Great looking butt.I have done both ways and time is usualy the factor.
post #14 of 16
Thread Starter 
Looks like it is going to be the 12 hour cook after all! Right on the money. Moving it to the cooler in 20 minutes! Yea!!! It smells amazing!!!
post #15 of 16
Thread Starter 
ABTs are smokin away. Im trying them straight on the grate this time.
post #16 of 16
Looking real good, ya got to love those Mav therms.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 2 more Butt questions