Butt question

I usually cook 5 to 7 pound butts, at an oven temp of 230* and I have yet to get one to 195 in less than 12 hrs. I like to put mine on before I go to bed so I can sleep through most of it. Less temptation to open the door and look. I never open the door until I'm ready to take it out.

It doesn't usually take much longer to do 2 if they are on the same shelf. If one is on top, it will take longer. If I cook 4, it has taken up to 19 hours for the last one to be done.

I cooked my first 4.5lb butt New Year's eve and was planning to follow the Cookshack recommendation of 6 hours at 225F, but my smoking mentor (Yakman) mentioned that 12 hours would be more like it. At 6 hours it would be "cooked" and edible, but at 12:15 hours it was easily pullable using 2 forks- and it was a 12! on the 1-10 smoker scale!! If I recall correctly,when we removed it it was 195F internal. It was simply awesome on white hamburger rolls with some cloe slaw on top. Zacher

My butts fom 6 - 8 take around the 16hr mark. If you think the temp is an issue test it.

But, if they are not at the temp needed or close, don't pull them until they are done

I agree with the 16+ hour estimate. For butts in that range I have had them finish at 16 hrs...but that was the earliest. I do picnic shoulders in the 8 lb range mostly, and they average between 17 & 18 hrs.

To give you an example...just did a 9.8 lb. shoulder yesterday for the Patriots game and it took 19 hrs exactly in the Smokette. Took it out at 190, double wrapped in foil, then into the cooler for 45 minutes.

Results?? Absolutely perfect. Got rave revues from everyone and an invitation to a Super Bowl bash...providing of course I bring some more pulled pork.

Smokin is right..."it's done when it's done". Haven't missed yet.

SmoKen

Tuma,

Good advice from the above team.

Key thing for Q is to remember that while there are time and temp "guidelines" the true test of when to pull is your personal experience. Sounds like you knew it was too early.

If it's a bone-in butt, twist the bone with your hand or stick a fork in it. With experience, you'll know if it's tender enough by how much the bone does or does not twist OR by how much resistance is felt with you poke it with something.

It's just like steak, I've never been able to cook them based on X minutes per side, but I've gotten real good at the "push the meat and see how much give it has" method to determine doneness.

Hence,

Rule #1 -- "it's done when it's done"

Hope that helps some.

Smokin'

i agree...it is done when it is done...i have never cooked a butt or butts over 11 hours...cooking meaning at 225...but i do hold them at 160 for 4 hours or so...just my way...

When I find the meat has been on the 'plateau' too long, I crank it up to 250.

I have also found that previously frozen butts can take longer to get as tender as I want.