Pork butt smoking times

[bbq dreams]

So far smoking at 250. This is at 5 hours right after mopping

 

[bbq dreams]

@ 6 hours right after basting

 

[bbq dreams]

I just put them in a foil pan and wrapped tightly at 165. I plan to take them up to 205ish, rest and after they come down to 140 I will cool them in an icy water bath till refrigerator safe.

 

[DougE]

If you're aiming for pulled pork, I'd pull them right after the rest in the cooler.

 

[WaterRat]

If you're aiming for pulled pork, I'd pull them right after the rest in the cooler.

What DougE said. Pull after the rest while still hot. It’s much easier and will reheat faster than a full cold butt.

 

[bbq dreams]

Thank you Douge, water rat. My thought was that pulling the butt and reheating tomorrow would dry faster. After your suggestion and some processing, I agree that I should pull, cool, and reheat tomorrow with some of the drippings I'm collecting.

 

[DougE]

De fat the drippings and mix in with the meat before reheating.

 

[801driver]

Might be too late here, but I usually pull hot and put into something like a crock pot and add chicken broth to refrigerate over night. Liquid helps with the warming and keeps it moist while serving. Hope you event was successful.

 

[SecondHandSmoker]

an icy water bath

Hot steamy pork pulls better than ice cold pork.

 

[Hamdrew]

Some of it is preference. I like them better and barkier at 250-275*F, but at work we go 12hrs unwrapped at 205*F (i.e. soft bark)


Roughly separating the muscle groups is another option instead of fully pulling. Put some water and those chunks in a loosely covered/cracked skillet and will get done faster than the pan in the oven. The horn and towards the loin side will still be in la

 

[bbq dreams]

Hi all and happy new year.

Here's a rundown of my cook. I put butts in smoker at 1pm. Smoked for 6 hours the wrapped and finished in the oven another 6 hours, entire time at 250 (I mopped at hour 4 and 5 with stubbs vinegar based sauce). At around 1am I pulled out, put in cooler. At 5am they were down to 145-150. I pulled, and put in freezer bags, cooled in icy water and stored in refrigerator. Friday at 11am I put pulled pork in aluminum pan with de-fatted drippings and some chicken broth since I did not collected enough drippings. Seasoned a little more. My guest loved it. Brioche sliders with cole slaw and a vinegar finishing sauce. They were very delicious.

I have some left over that I will reheat in the next day or so with Malcom Reed's killer hogs just to try something new and I will share my results here

Thanks everyone for your guidance during my cook. I could not be happier.

My take away was I am now in the 275 camp and cook before event, store and reheat. It just take some of the pressure and stress trying to guess the cook time. On shorter cooks like ribs or chicken is not a problem.

Sorry for the long post, but maybe for newbies like me, this may be valuable information.

Keep on smoking.
Bbq dreams in Wildomar CA