9 lb butt that i need to have done by 3pm tomorrow

[treimink]

I picked up a 9lb butt for smoking; the end destination is a BBQ tomorrow afternoon at a buddy's house.

My question(s) - is there any way to throw a 9 lb'er in at 5 or 6am and expect it to be done before we leave at 3pm for the BBQ? If the stall lasts too long should I wrap it in foil and throw in the oven at 275-300?

Should i start it before i go to bed tonight, bump the temps down and then back up at 6am?

 

[treimink]

Edited to add - perhaps i can just cut the butt in half and start smoking the two 4.5 lb butts at 6am?

 

[tropics]

I picked up a 9lb butt for smoking; the end destination is a BBQ tomorrow afternoon at a buddy's house.

My question(s) - is there any way to throw a 9 lb'er in at 5 or 6am and expect it to be done before we leave at 3pm for the BBQ? If the stall lasts too long should I wrap it in foil and throw in the oven at 275-300?

Should i start it before i go to bed tonight, bump the temps down and then back up at 6am?

Not enough info
Your location,your smoker?
Are u pulling chopping slicing?
Richie

 

[treimink]

Not enough info
Your location,your smoker?
Are u pulling chopping slicing?
Richie

Sorry - this is for pulled pork. I am in South FL, it will be warm and humid. i have a bradley digital smoker.

 

[normanaj]

I'd start a wee bit earlier than 5 or 6am!I just did a 5lb boneless in my MES and it took over 10hrs with wrapping.

I'd definitely start tonight.A good thermometer/probe with an alarm is a must...once it reaches that 150-160 IT its time to wrap.Once wrapped set your probe to 200-205 and wait for that alarm again.This is what I did with the advice of many fine folks here and mine came out insane.

I'm going on the assumption you're making pulled pork?If its done early no big deal,a quick reheat in a covered foil pan with a little sauce and you'll have a happy crowd!

 

[treimink]

I'd start a wee bit earlier than 5 or 6am!I just did a 5lb boneless in my MES and it took over 10hrs with wrapping.

I'd definitely start tonight.A good thermometer/probe with an alarm is a must...once it reaches that 150-160 IT its time to wrap.Once wrapped set your probe to 200-205 and wait for that alarm again.This is what I did with the advice of many fine folks here and mine came out insane.

I'm going on the assumption you're making pulled pork?If its done early no big deal,a quick reheat in a covered foil pan with a little sauce and you'll have a happy crowd!

Yea, i would really prefer to keep it as it is, a 9 lb butt, but i don't want to put it in tonight and have to wake up at 2am to check on it. It's an electric smoker so keeping temps steady isn't a problem.

 

[tag0401]

I agree with normanaj. The meat can have a mind of its own sometimes and will only get done when it gets done! I try to stick to 1.5 hours a pound as far as time goes and that seems to get me done with enough time to let meat rest but getting to the 200-203 temp is a must imo unless you're slicing.

Adam

 

[bregent]

I'd start before midnight. When it's done, wrap in foil and put into a small cooler and stuff with towels. It will stay hot for 6+ hours.

 

[oddegan]

When it's done, wrap in foil and put into a small cooler and stuff with towels

Every summer my wife and I have a big BBQ and I always have a big brisket and butt. They go on the night before. We plan on eating at 5. If they aren't in coolers by 3 I get REAL nervous. They are always nice and hot and juicy.

 

[crazymoon]

I'd start before midnight. When it's done, wrap in foil and put into a small cooler and stuff with towels. It will stay hot for 6+ hours.

I agree!!!

 

[motolife313]

I usually cook my butts in a hour per pound at 275. Just don't be trying to lift the lid every hour and spray it. That will just cool it down. I never spritz anymore

 

[chef jimmyj]

On average, a butt at 225 will take 2 hours per pound, unwrapped, start to finish. Some get done 2 hours early somr go 2 hours long.

A 9 pound butt at 225 started at 10 pm, it should hit an IT of 205 around 2-3 pm the next day. Rest if you wish but it should be ready to pull. Wrapping at 150-160 will save an hour or two...JJ

 

[treimink]

I'd start before midnight. When it's done, wrap in foil and put into a small cooler and stuff with towels. It will stay hot for 6+ hours.

This is what i am doing.

Went on last night at 10pm. 12 hours later and we are at 180 and climbing. Gonna wrap it in foil at 200.

Question - better to wrap and hold in oven to keep warm or just wrap and throw in the cooler? Once it hits 200 I think it will be about 4 or 5 hours until we need to pull it.

 

[normanaj]

Question - better to wrap and hold in oven to keep warm or just wrap and throw in the cooler? Once it hits 200 I think it will be about 4 or 5 hours until we need to pull it.

Wrap,then wrap in a nice heavy towel and then into the cooler.You'll be all set when it comes time to pull.

 

[treimink]

Oh yeah. Came out great. Wrapped and heading over to buddies now. Can’t wait to pull it.

9C961AC0-C657-47C8-B4F3-2D92BD085D82

• treimink
• Apr 28, 2018

 

[treimink]

So delicious. A little SFQ finishing sauce on it, people were devouring this stuff.

 

[tropics]

Nice job
Richie