SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Total n00b Question
New Posts  All Forums:Forum Nav:

Total n00b Question

post #1 of 11
Thread Starter 

I am smoking 15 lbs of pork for a family picnic.  It is divided into two 7.5 lb pork shoulder butts.  Is smoking time of about 1.5 hrs per pound for the total amount or per butt.  In other words, should I expect it to be cooking for 11 and half hours or twenty two hours?  Thanks in advance for any help.  I promise to take picures!

post #2 of 11

The time could be anywhere from 10 hrs to 18 hrs . that is why most here cook to temprature.

 You can't rush perfection. LOL . The 1.5 - 1.75 hr / lb is just a general guide.

 I have never really timed a smoke. just put the probes in and when it gets to the temp you are looking for it's done.

post #3 of 11

That would be per Butt. Your looking at around 11 to 12 hours cooking time. If you want to slice it go to a internal temp of 190 and if you want pulled pork go for an internal of 205-210. I'm sure someoe else will chime in wikth more advise.

post #4 of 11

Make sure you check out the pork sticky for a finishing sauce! I haven't tried it since I found it but I have a butt in the freezer just waiting for next weekend.

post #5 of 11

As has been stated its the individual piece of meat not the grand total weight. Always smoke to temp and not time but it sure is nice to have a guess as to how long to expect it to take. You can foil the butts wrap them in old towels and place them in a dry clean cooler and hold them for quite awhile if they finish early.

post #6 of 11

These folks are correct - the density of a single piece of meat could cause a variance of several hours per piece. I cut one in half and one cooked in 8 hours and the other cooked in 12

there is no way to tell until you smoke it

post #7 of 11
Thread Starter 

I will most definatly go by the cooking temp of course.  I just wanted to plan how much time I should need.  Assuming that one does finish first, If I foil it and keep it in a cooler, how long should it hold its temp?

post #8 of 11

Hey, the bottom line is - it's done when it's done. Every piece of meat is different. Take 'em up to 200, and your good. And use probes ( you DONT have to spend alot of money on  'em, they are all pretty much the same.)

Good Luck, and happy smoking !

post #9 of 11



 

Quote:
Originally Posted by BobbyDrake View Post

I will most definatly go by the cooking temp of course.  I just wanted to plan how much time I should need.  Assuming that one does finish first, If I foil it and keep it in a cooler, how long should it hold its temp?



That's a hard question to answer there are just too many variables. It is a good idea to wrap and rest them in a cooler for at least 1 hour to allow the juices to redistribute. I personally have held butts four hours and have heard of others holding them even longer

post #10 of 11

Yeah, I've heard of people keeping them in the cooler for 6 hours, and they still come out steaming hot.

post #11 of 11
Thread Starter 

Thanks for all the advice.  I started a Qview in another thread:

 

http://www.smokingmeatforums.com/forum/thread/95962/might-as-well-add-my-own-pulled-pork-qview

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Total n00b Question