9.5 pound pork butt with char griller

Discussion in 'Pork' started by jcoons422, Feb 23, 2015.

  1. I have a CG pro with SFB.   I have extended down my chimney, added 2 thermometers and made a removable heat baffle that gets me within 270 degrees hot side and 250 cold(far side) side, I have also changed out my fuel box in the the SFB.  I am having some people over this weekend and have a 9.5 pound pork butt i want to smoke. i can keep around 250 degrees for about 6 hours in the fuel box i have. how long would it take to smoke a butt that size?
     
  2. bigd3077

    bigd3077 Meat Mopper

    I'm pretty new at this, but the butt I did a couple weeks ago was about 8.2 lbs and it took 11 hours to reach IT of 200 with smoker temp around 220-230.
     
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  3. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Somewhere between 12 and 14 hours in my experience, if you place it on the hot side and increase the temp to the 280°-300° range it will take less time.  Good Luck
     
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  4. Thanks for the help.
     
  5. Figure 1.5 hours per pound If it gets done early wrap it in foil then wrap with a few towels and put in a ice chest. It will stay hot for many hours. Nothing worse than people standing around looking at the grill saying when is it going to be done!

    Happy smoken.

    David
     
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  6. Remember it is done when it is done. Not when you want it to be sone.

    Happy smoken.

    David
     
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  7. Yeah, Just allow plenty of time

    Gary
     
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  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Remember my Matra . . .

    Stan
     
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  9. timberjet

    timberjet Master of the Pit

    Ok I'm going to chime in here. Plan on 20 hours at 250. If it takes less than good. But like cliff said if you crank up the heat you can get it done in half the time. Now , I never do that so I don't know about all that so..... I'm just saying. Don't get caught in the....." oh my god it's 5 o clock and the guests will be here is an hour and the meat is at 178 degrees"... trap. Been there and done that! You can also hack that puppy in 2 and that will cut your time considerably. If you can, smoke it saturday and serve sunday. That way, it won't kick your BUTT. Happy smoking. timber
     
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  10. Thanks for all the suggestions. I decided to smoke one today so I could see how it goes. Since I have never smoked a butt I figured a practice run would help anyway. It's been on for about 10 hours so far at 250-270.
     
  11. timberjet

    timberjet Master of the Pit

    You have a meat thermometer? Just wondering what the temp is after 10 hours.
     
  12. It's in the stall be patient and hang in there

    gary
     
  13. i did have a meat thermometer, but, of course, as soon as I need it I can't find where my wife put it. So I have to just wing it till she gets home in 3 hours. 
     
  14. timberjet

    timberjet Master of the Pit

    I'm sure it will be just fine for 3 more hours maybe more.
     
  15. Yeah I just hope she remembers where she put it. She is really good at not remembering where she puts thing, then saying she didn't touch it.
     
  16. And it's done. Cut it in half to seed up the process towards the end. God is it good.
     
    Last edited: Feb 25, 2015
  17. My wife is seriously having a foodgasm over this, especially the crust peices. Lol
     
  18. Man that thing is Plumb Purdy    Good Job

    gary
     
  19. b-one

    b-one Smoking Guru OTBS Member

    You can lose a lot of juice when you cut it like that so hopefully your next is even better! You want to cut it before cooking if you can. I usally crank the temp up when my butt is around188-190. You can also wrap in foil to speed up your cooking process but your bark will suffer unless you unwrap and crisp it up. Got any pulled pic's, what type of wood did you use? Search finishing sauce as well great to add flavor and moisture if needed.
     
  20. After I cut it I did wrap both prices so it wouldn't get dry, then put on unwrapped to crisp up. I used a mix of hickory and cherry. Didn't get any pics of it pulled, will have to do that this weekend when I make the one for company coming over. I will have to look into the finishing sauces some more, I have seen a few I would like to try.
     

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