Halved a 8.5 lb boneless butt, how long am I looking at in the MES?

[smokinq13]

Title basically says it all, I got a 8.5ish lb. boneless butt that I have halved so I was wondering around what time I am looking at for the halves to get done? The reason I halved them is so I can try two different rubs and injections at once without having to use a whole butt for only one method.  So each half weights around 4ish-4.25ish lbs., would I just go with the 1.5 or 2 hour per lb. rule or since they're both in the smoker, more time will need to be added? I'm looking to have them done by supper time tomorrow so I'd like for them to get done around 4:00-5:00 so the halves will be nice and fresh out of the smoker! Any other comments/suggests would be appreciated!

 

[verdade]

I have found with my MES 30 that pork butt takes about 1.5-2hr per pound.  It tends to lean toward the 2hr per.

Your cooking time will be determined by the singular weight.  If you are 4.5 to 5lb then plan on anywhere from 7-10hr total cook time.

When they reach 200-205 degrees pull them out, wrap in foil and a towel then place in a cooler for at least 1hr.

Pork is very forgiving, have fun it can be a long cook - pace your drinking Hahaha!

Have you considered using a finishing sauce?  I use the version from SoFlaQuer and it is fantastic.

You can check it out here:

http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

Take care!

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[SmokinAl]

Sounds like Verdade has you covered.

I second the finishing sauce, it really kicks it up a notch!

Al

 

[smokinq13]

No i didnt think of a finishing sauce but now i have! My question now is i got "tonys chacheres original creole seasoning" and then i got just generic cajun seasoning... which one should i use in the finishing sauce???

 

[crazymoon]

No i didnt think of a finishing sauce but now i have! My question now is i got "tonys chacheres original creole seasoning" and then i got just generic cajun seasoning... which one should i use in the finishing sauce???

S13, use the Tonys!

 

[verdade]

I hope everything turned out for you, let us know how it went!

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[smokinq13]

I hope everything turned out for you, let us know how it went!

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​everything went good, put them in around 8 in the morning, they were down around 330-4ish. 

the recipe I tried was from a guy I saw on youtube and it was "okay" but I think ill stick to my usual  ... I followed his recipe except the rub and smoker he used... I feel like it should have been better? 

 

[verdade]

What temp did you smoke at? You timed about 1hr lb.

What do you think could have been better? Was it the taste, texture, or..?

What wood did you use and how long did you apply the smoke?

I'll be honest, it seems like my pork has come out better tasting using Jeff's rub, maybe consider trying it out. Just a thought.

Keep at it - this is the fun part - figuring out what's best for you.

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[smokinq13]

I smoked at 250 without wrapping it til they reached 190ish and then i wrapped them and let them sit for 2hrs( people wasn't ready to eat yet) , i was using a 50/50 apple to hickory and i just applied it about 75% of the time, being a mes30, it doesn't put out a heavy smoke anyway... im a famous daves fan (put that on everything!) But I'm always welling to try other recipes, is jeffs rub a bought one or you mix it up yourself? I'm starting to layer my seasoning, first my AP seasoning and then my bbq rub