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Discussion in 'Pork' started by livewirecs, May 1, 2015.
When would you start smoking and 8lb pork butt to serve for tomorrow night at 6-7pm?
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.
Thanks man! Interesting idea cutting it...never thought of that.
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 !
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.
Well I started around 7am this morning lol. (My alarm didn't go off!) here goes nothing.
I did an 8lber 2 weeks ago. Mine took 16hrs unfoiled at 250 degrees. 20 hours total from start to belly!!
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
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.
Yup......Crank it up and you'll be done in time.....The toughest part is leaving the smoker closed.
The guys have you covered. Remember to post pics.
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
I'll be waiting to see some pics
Had to add some wood snapped a quick pic
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
Keep the door closed or .
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.
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.
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.
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.