First butt
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Whether I'm buying for 2 or 10 I always get around an 8lb butt. Leftovers are great and keep for days.
Now, to get it done in the time needed, do it hot n fast, which is the only way I do butts these days. At 350F chamber temp you can do an 8 lb butt in about 4-5 hours, wrapping it at an IT of 170-180F. At 275F you'll going to add another 2-3 hours so you're cutting it close. Or you can smoke it for 3-4 hours at 275F, wrap it up and finish it in the oven at 350F. Put it in for an hour then check the IT. Final IT should be 200-205F. If not there just check it every half hour or so. Would definitely be done in time.
A smaller butt, say 5 lbs, would be done in just under 3 hours at 350F on the smoker, around 5 hours at 275 F, wrapping at the same temp.
Now, to get it done in the time needed, do it hot n fast, which is the only way I do butts these days. At 350F chamber temp you can do an 8 lb butt in about 4-5 hours, wrapping it at an IT of 170-180F. At 275F you'll going to add another 2-3 hours so you're cutting it close. Or you can smoke it for 3-4 hours at 275F, wrap it up and finish it in the oven at 350F. Put it in for an hour then check the IT. Final IT should be 200-205F. If not there just check it every half hour or so. Would definitely be done in time.
A smaller butt, say 5 lbs, would be done in just under 3 hours at 350F on the smoker, around 5 hours at 275 F, wrapping at the same temp.
Ray's got you covered. I like an butt around 8 lbs too, but at 225-250, that could take 16 hrs!
You gotta go hot and fast for your time frame, or get a smaller butt. At low and slow, you gotta give yourself up to 2 hrs\ lb. Happy smoking.
Mike
Mike
Don't get too wrapped up with the idea that you have to smoke a pork butt at 225. Some of the best ones I've done have been smoked in the 325-350* range.
Good luck!
Good luck!
okie362
Smoking Fanatic
tommyboutell
Newbie
- Jul 13, 2016
- 4
- 10
Similar question: scenario; put dry rubbed 10 pound butt in 250• smoker at 5:30pm. Added charcoal at 8 and 11pm and temps range from 200-275. Went to sleep at 11:30pm and took warm to the surface touch (120• center temp) butt out at 5:30 am- wrapped in foil and put in fridge. Smells good. Is it ok to pull, reheat and serve in crockpot later today? Thanks, newbie, tommy.
TommyB, a 12 hour smoke should yield an IT much higher than 120° which leads me to believe the smoker temp was far from consistent or high enough. If it was at a steady 225° you would've easily attained an IT of 170° and most likely higher.
Meat needs to get to 140° in a lot shorter time (have read 4 hours) in order to be safe. Maybe a few others will comment here to verify. I would be concerned for what's in the fridge.
Meat needs to get to 140° in a lot shorter time (have read 4 hours) in order to be safe. Maybe a few others will comment here to verify. I would be concerned for what's in the fridge.
tommyboutell
Newbie
- Jul 13, 2016
- 4
- 10
Thanks scholz. Should clarify, 120° was the temperature measured when I took it out of the smoker at 5:30am. The smoker fire probably went out about three in the morning. I took it out of the smoker at 5:30 Am so it started cooling down by itself. What I'm curious about is it cooled down in the smoker, say from 2 AM to 3 AM - 5:30, was it a safe thing or not. I'm sure the meat got over 170 at some point during the eight hour charcoal fed cook - thanks all, great forum! thanks all, great for him!
The previous posters done a good job answering your question.
You don't really mention what type of smoker you have.
That could play a big part in your answer. If your smoker can cook at higher temps you could do a butt it in 8hrs. One thing you can't factor in is every piece of meat is different and it will be done when it's done. :biggrin:
Good Luck with your smoke!!
- Jul 2, 2016
- 16
- 11
Wow is all i can say,came out awesome with a nice smoke ring.
I used the finishing sauce from soflaquer in the sticky posts.
I used the finishing sauce from soflaquer in the sticky posts.
Last edited:
I usually buy a 5 pound butt. Makes just the right amount of PP for the 2 of us. That finishing sauce you used is my go-to sauce too--love it.
Your PP turned out beautifully. Great job.
Gary
Your PP turned out beautifully. Great job.
Gary
sauced
Master of the Pit
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