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Cooking 6 five pound butts for Labor Day. When to start?

post #1 of 6
Thread Starter 
I had originally thought about doing pork tenderloins due to the shorter cooking times but we have decided to do pork butts. We have 40 adults eating and figured 30 pounds would be good given the sides etc.

I have not done a pork butt in years so I feel a bit green here. This is being cooked on a whole hog rotisserie. If we want to eat at 6pm what time should these be on the cooker? If I remember correctly, 250 degree's is an ideal temp.

Any suggestions you can give me is appreciated. Thanks!

Bob
post #2 of 6
225-250 and figure on about 1.5 hours per lb of course start early and cooler them to be safe. My GOSM seems to be more like 2 hours per lb and my Lang is usually less than the 1.5 per hour. But they'll stay in the cooler for a long time with no problems
post #3 of 6
Yeah, what Jerry said. Figure it at 1 1/2 hrs per pound, then start 2 hours ealier then you need too. icon_smile.gif
post #4 of 6
Thread Starter 
I guess a bit more advice is needed since plans have changed once again. The guy helping me is not thrilled now on starting as early as we need to. He read online that you can smoke these for 5 hours and then finish in the oven. He purchase 4 nine pound butts. If we go this route (I really need to talk him into doing it the right way one of these days), how long would it typically take in the oven to get them to the 195 mark assuming 5 hours on the rotisserie at 250 degree's? Thanks for the help!

Bob
post #5 of 6
@4hrs, to be safe, check temp hourly. if need be, bump up or down temp depending on plateau.also when you put in oven, double wrap in HEAVY DUTY foil. hope this helps.
post #6 of 6
As soon as you can get here!
Good luck with the smoke.
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Cooking 6 five pound butts for Labor Day. When to start?