I have 2 - 8 lb boneless butts. I'm figuring on cooking these at 225 for ~16 hours with 6 oz of hickory and cooking till 195-200. Is the temp and wood ok?
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I think you will be good to go for your first time. Then you can adjust your wood. I am up to 10oz now and removing the fat cap to get it even more smokey.
Are you doing bone in or bone out? Bone out is about 1.5 hours/lb and bone is usually about 2 hours/lb. I always go to 195, double foil and into the cooler for 1-2 hours before pulling.
Are you doing bone in or bone out? Bone out is about 1.5 hours/lb and bone is usually about 2 hours/lb. I always go to 195, double foil and into the cooler for 1-2 hours before pulling.
these are bone out so I guess I can estimate at 12 hours. Since I need the smoker open for ribs at ~10-11am I had better start these beasts at 8:00pm the night before to give me some time. Then I can FTC for 3-4 hours before I pull it. Sounds like a plan... thanks
btw, do you mop it at all?
btw, do you mop it at all?
You might want to go with less than 6 oz. If you haven't used it much to know exactly how much wood you need, start with less not more.
I don't mop normally. All it will do is add flavor to the outside, won't make the inside any more moist.
If it's your first time, start it earlier, FTC if needed (PB's will hold) and if you're close on time, don't hesitate to bump up the temp to finish them off.
I don't mop normally. All it will do is add flavor to the outside, won't make the inside any more moist.
If it's your first time, start it earlier, FTC if needed (PB's will hold) and if you're close on time, don't hesitate to bump up the temp to finish them off.
how long will PB hold if FTC'd ?
I held my 8 # butt for 3.5 hours and when it was time to pull it, the meat was still steaming hot. I 'pre-heated' the cooler by pouring hot water in it 5 min before i FTC.
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If it's your first time, start it earlier
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If I start it ealier then 7 or 8pm I run the (slight) risk of having it done around 3 or 4 am which I hope to be asleep at that point
I heard that it will take anywhere between 1.25 and 2 hour per pound so that's 10 to 16 hours for an 8 lb butt (I have two but it shouldn't change that ?). If I put it in @225 around 7pm and check at 5:00am and bump the temp at that point It might work.... next party will be later in the day to ease the scheduling issues.
If it's your first time, start it earlier
---------------
If I start it ealier then 7 or 8pm I run the (slight) risk of having it done around 3 or 4 am which I hope to be asleep at that point
I heard that it will take anywhere between 1.25 and 2 hour per pound so that's 10 to 16 hours for an 8 lb butt (I have two but it shouldn't change that ?). If I put it in @225 around 7pm and check at 5:00am and bump the temp at that point It might work.... next party will be later in the day to ease the scheduling issues.
i'm no expert by any means, but i've read enough threads on here to know that everyone's smoker cooks different.
However, when i did my 8 pounder in my SM025, i put it in at 9:30pm at 190* then at 12:30'ish i bumped the temp up to 205*. At 6:30am i bumped it up to 235* and went to church at 10:30am. At 11:30am i bumped the temp up to 250*.
The PB had an internal temp of 195* at 1:00pm.
That breaks down to 15.5 or almost 2 hrs/lbs.
I'm assuming it wouldn't have taken that long if i didn't do a 4 stage smoke. But it was my first smoke and i wanted to baby it though.
Not sure if that helps at all.
However, when i did my 8 pounder in my SM025, i put it in at 9:30pm at 190* then at 12:30'ish i bumped the temp up to 205*. At 6:30am i bumped it up to 235* and went to church at 10:30am. At 11:30am i bumped the temp up to 250*.
The PB had an internal temp of 195* at 1:00pm.
That breaks down to 15.5 or almost 2 hrs/lbs.
I'm assuming it wouldn't have taken that long if i didn't do a 4 stage smoke. But it was my first smoke and i wanted to baby it though.
Not sure if that helps at all.
with or without the bone? Mine will be boneless....I'm hoping that keeping it at 225 overnight will require additional cooking ....I will bump to 250 or 275 around 5:00 am if needed.
Put the pair of butts in at 7:00pm at 225f last night, at 5:00am this morning they were at 172f so they're looking good. I gave it a slight bump to 235f, want to be able to FTC around 10:00. Appreciate the help for my first time. It's hard to resist the temptation of opening to look at them (smells so damn good), I'll just have to wait a few hours . ..
I'm thinking not to check on it until it hits 195f ?
I'm thinking not to check on it until it hits 195f ?
Sounds like a solid plan. The Pbs are now out of the plateau and will start rising a little faster in temp.
When you open the door at 195, use your probe to check for doneness by sliding it into the PB. It should slide in with very little resistance.
I'm sure it is starting to smell like heaven at your house.
When you open the door at 195, use your probe to check for doneness by sliding it into the PB. It should slide in with very little resistance.
I'm sure it is starting to smell like heaven at your house.
pulled it at 9:15 @195F. Disapointed, 1/2 of 1 was over done. It seems that using a boneless wasn't the best idea. The 'uncut' sections were like butter. Next time I go for with the bone. It does taste fantastic however and still have way more then I need. Now to work on the ribs ...
congrats on your PB... sorry to hear some was overdone, but that's where practice comes into play... Sorry for the late responce, but my PB was bone-in...
You'll get better with each smoke... Was the PB still moist though?
You'll get better with each smoke... Was the PB still moist though?
did you tie the boneless PB together to make one lump or was it untied??
we cook boneless all the time, and the only time we've done an overcook is when the thermostat went wonky and allowed the cooker to shoot up to 473F, but everything was uniformly overcooked!!
we cook boneless all the time, and the only time we've done an overcook is when the thermostat went wonky and allowed the cooker to shoot up to 473F, but everything was uniformly overcooked!!
It was very moist on the parts that where tied up better. One of them actually broke apart trying to get it off of the rack. just the parts that were not tied in tight got way overdone. I probably should have taken it out sooner. There was still enough very moist pork to go around even with the waste. Everyone loved it and a friend is actually going to buy a cookshack smoker after seeing mine !