Pork Butt Help

[lhhand]

I plan on smoking a 4 lb butt in my electric smoker tommorow about how long should i smoke for i plan on making pulled pork sanswiches

 

[chargrilled]

long enough to bring it up to *205 internal. Too many variables to count, want to keep the pit around 225 or so. Going to need some therms for the meat and the pit.

good luck

 

[brandsbay]

Time is not the guide line,I pull mine at 190,foil and wrap in a towel then in a cool box for 2hrs and fork it apart.got one of 8lb on at the moment,been on fot 12hrs and stuck at 185.Hope this of help,people pull at diff temps,but 190 works for me.

 

[flash]

Ahh, imfamous question. And the answer, pull it when it hits 200º internal.
How long will that be.......

Well you can figure 1.5 hours per lb.....maybe. Every smoker and conditions are different so giving you a time is very hard to do. One thing that you can do is double wrap in foil and place in a small cooler till you are ready to pull and eat. It will still be quite warm even after two hours. Maybe around 6 hours, maybe more, maybe less. Take notes because all butts are different.

 

[chargrilled]

try this stickey from meowey thats got great info in it.

http://www.smokingmeatforums.com/for...ead.php?t=8111

 

[sooner fan]

I have had an 8pnd go for 16 hours and one go for 12 hours, go figure huh?

I try to plan on 1.5 hours per pound. If things are not moving rapidly enough to allow me time to pull, wrap, and cooler at a designated time I will go ahead and take the butt from the smoker, wrap it in foil, and put it in the O*#N at 275 - 300 until it gets done. I also try never to do that until it is a least through the stall. Keep in mind the ones I do are 7-9pnds typically so a smaller but may get done quicker. Hope this helps.

 

[fishawn]

Also, if it is an electric smoker that can not hit the "ideal" temperatures suggested for smoking (225* range), you may have to finish it in the oven, or on a grill after applying smoke to it in the electric smoker.

 

[lhhand]

do you mean in a cooler with ice

 

[wutang]

No, In an empty cooler, wrapped in towels for insulation. It will stay very warm for quite a while. Leave it for at least an hour-it allows the juices in the meat to redistribute.