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Help with Superbowl smoke!!

post #1 of 11
Thread Starter 
Hey guys I have 2 costco butts sittin in the fridge wrapped with rub and getting ready to smoke for tomorrow. I need assistance on what time to put these 8.5# each butts on the UDS. Id like them done between 3 and 6 pm. Ill also be smoking 2 racks of spares. Couple of questions
1. what time do the butts go on
2. will the spares affect the cooking time when i add them to the uds
3. Thanks for such an awesome site and all the help.
post #2 of 11
Figure roughly 1.5 hours per lb on the butts, just work back from there.

Personally, I'm throwing on a butt that will take 14 hours, it will go on at 10pm, but will not be served until 4-5 pm. That means it will sit sealed in foil & insulated container, that will hold the temp until I am ready to pull the pork about 4 hours later.

Good luck
post #3 of 11
Between 2:00 AM and 5 AM Allotting for cooking and resting time.

Really it is hard to tell. I have done an 8.5 lb butt in 7 hours and I had one 5 lb butt take me 9 hours. Just depends on the stall time. But realistically those times should get you close. If the meat is done early, you still can leave them wrapped in foil and place them in a cooler. Cover them with a towel and they should still be quite hot for you.
post #4 of 11
  1. Allow 13 hours for that weight, so about 2 A.M. if you're shooting for 3 P.M. You won't know how long it will actually take until they're done. The biggest variable is the amount of collagen in the meat, which will dictate how long the plateau is.
  2. Adding the spares will probably make it take longer for the smoker temp. to rebound, but once that's stabilized, it shouldn't affect anything else.
  3. This is an awesome site, as I've just recently discovered. I try to show my thanks by contributing whatever I can, and I suggest you do the same. Giving back is the best kind of gratitude.
Good luck on your smoke. I've got a couple six-pounders going right now.
post #5 of 11
I would start really early so you will have the butt done and rested for the big game. I usually allow about 1 1/2 hours a pound and maybe 1 3/4 a lb cause after all it can stay in the cooler longer than an hour.
post #6 of 11
the cooler is your friend... start plenty early and when it reaches temp put the foiled butts which are wrapped in towels inside a dry cooler, will keep hot for 6 hours minimum. did butts at iowa gathering this past june and they finished about daybreak, foiled, wrapped, coolered til serve time 4:30 pm or so and was still too hot to pull by hand...
post #7 of 11
I agree.

Start them early and cooler them if/when needed.
post #8 of 11
Thread Starter 
What a LONG night. My first all night smoke went well butts went on the UDS at 130 am and just now went into the foil at 165 and into a 250 oven till they hit 200. Then its cooler time. Crappy part is my camera is dead but overall a great night. The shrimp are off the smoker for the alfrado and the ribs are now gettin happy happy. Bean are in the slow cooker and now Im just waiting on the company to show up.
post #9 of 11
good luck with your butts,, I put two 7 lbs on yesterday at 830am and they were finished around 630,, came out great,, this was my second try and had success,,

this site is good,, my motto has been ask and you shall learn ,,and i have...

thanks guys for all your help...
post #10 of 11
Gotta love those long smokes over night! Trust me, once you and everyone else get to taste your final product, you will agree that it was definately worth it.
post #11 of 11
Hey Quick,
These guys are right on. Sounds like you have this job in the bag and are in for some mighty fine eating. It really is hard to predict the time to smoke a butt. We have averages but I can remember putting on a little under a nine pounder (used a GOSM) and it too right at 16 hours. Needless to say I was late for supper that night. The old saying stands (It's just not done until it's done). And the best way to know when it's done is with an accurate reading of the internal temp. Good eating and I hope you favorite team wins.
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