Need to serve pulled pork around 6-7pm tomorrow

Discussion in 'Pork' started by livewirecs, May 1, 2015.

  1. livewirecs

    livewirecs Fire Starter

    When would you start smoking and 8lb pork butt to serve for tomorrow night at 6-7pm?
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Depends on the Temp you use. At about 240° that could take anywhere from 12 to 16 hours. Less time if you use a higher heat, and if you cut it in half the flat way you could almost cut the time in half.

    We go by internal temp, not time, so it can't be a close estimate.

    I would shoot to get it done an hour or two early, because it's easy to hold it.

  3. livewirecs

    livewirecs Fire Starter

    Thanks man! Interesting idea cutting it...never thought of that.
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Bears got ya set, I'll just add ya can wrap in foil, towels & cooler it for the rest & a couple hours more as well... I done one a while back & had somethin come up, it was in the cooler wrapped for a little over 4 hrs & was still nice & hot !
  5. damon555

    damon555 Smoking Fanatic

    Start it about midnight the night before @ 225-250  and you'll be done in plenty of time.....Wrapped in foil and well insulated with towels inside a cooler will keep a pork butt of that size hot for a very long time.....I've kept them in the cooler as long as 6 hours and it was still too hot to handle when I pulled it.
  6. livewirecs

    livewirecs Fire Starter

    Well I started around 7am this morning lol. (My alarm didn't go off!) here goes nothing.
  7. xray

    xray Smoking Fanatic

    Good luck!!!

    I did an 8lber 2 weeks ago. Mine took 16hrs unfoiled at 250 degrees. 20 hours total from start to belly!!
  8. livewirecs

    livewirecs Fire Starter

    oh man...don't tell me that! I'd rather not be up until 3am smoking lol. I'm using the Step By Step recipe posted here and it's saying about 12-13 hours. Ugh
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    My step by step was a 7 pounder, and actually only took about 11 hours, until I cut the heat back to 100° (instead of putting it in a cooler), but that was foiling at 165°. Foiling cuts the time down. And my Smoker temp averaged 240°.

    If you started at 7 AM, use at least 240° to 260° smoker temp, don't open the door until you foil it at 165°, you'll be in good shape for being done by Dinner.

  10. damon555

    damon555 Smoking Fanatic

    Yup......Crank it up and you'll be done in time.....The toughest part is leaving the smoker closed.
  11. The guys have you covered. Remember to post pics.

    Happy smoken.

  12. drewed

    drewed Meat Mopper

    I usually start my butts at about 7am too. Smoke it until 1:00pm - 2pm then remover from grill place on roasting rack in roasting pan. Add a cup or so of cider in the bottom of the pan and wrap tightly with foil. Park in 350 oven until done Should be ready for dinner no problem
  13. I'll be waiting to see some pics 

  14. livewirecs

    livewirecs Fire Starter

    Had to add some wood snapped a quick pic
  15. kbr0125

    kbr0125 Fire Starter

    Sorry if I'm thread jacking, startEd a 6lb at 9am, how long should that take?
    I woke up at 8am pulled out the shoulder let it sit at room temp till I got my smoker up to temp. For past 2.5.71 hrs it's been a steady 230 degrees. I have not opened the cook chamber but have opened the firebox.maverick thermometor is acurate.

    Slept through alarm as well. Trying to have it doNE in time for tonight's fight.

    Exact weight is 5.71 lbs
    Last edited: May 2, 2015
  16. [​IMG]Keep the door closed or [​IMG].

    Happy smoken.

  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's why we like the AMNPS. You don't have to open the door for up to 11 straight hours.

    Every piece of meat is different, so we can't tell you when it will be done.

    You got a late start, but since it's only 5.71 lbs, at 230° I would guess between 8 and 10 hours. Remember that's a guess.

  18. dukeburger

    dukeburger Master of the Pit OTBS Member

    I had a 4.5lb boneless take 14 hours at 225F - 240F. I put it on at 7am and we didn't eat until around 10pm!

    My two cents? I would smoke at a minimum of 250F and bump to 275F to get through the stall.

    Good luck!

  19. Like all said above.   Meat is different, Age of the hog, what breed, fed, processed, etc.  Also the thickness of the butt, example:  you have two butts, one that is 6" thick and one that is 4" thick

    Just like a steak the thinner one will cook the quickest.

  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup, If I was pressed for time, I would go to 260° just in case. My MES will only go to 275° Max. My Step by Step 7 pounder took about 11 hours.

    Did you foil yours at 265°?  Open the door a few times? That's a long time for 4 1/2 pounds.

    They're all different.

    I'm doing a Prime Rib right now @ 230°.  Dinner @ 4:30.


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