Dumb question about Pork Butts (weight & cook time)

Hey Marty!,

Wood selection is a personal taste...but I'm with you on the 4ozs of hickory.

It shouldn't take any longer doing 2 butts as opposed to when you've done one. I might allow a little more time at 225*, but that is just my smoker(020) and how it cooks.

I would probe small PB and cook tell 193*, check for doneness by using the probe to feel for it entering like butter in a few spots and check the big one the same way. They may or may not be done at the same time. You can always FTC the one that gets done early and reprobe the one that needs more cooking.

Good Luck!

Cal hit it on the nose.

My teachers used to tell me that there were never any dumb questions, only dumb answers. Unfortunately, they used to say that after they graded my tests.

quote:

Originally posted by Pags:
Cal hit it on the nose.

My teachers used to tell me that there were never any dumb questions, only dumb answers. Unfortunately, they used to say that after they graded my tests.

Experience is the best teacher. Unfortunately, she tests first and teaches second.

quote:

Originally posted by Marty-WI:
I have a 7.5 and an 8lb butts to smoke. Using 'general' guideline of 1.5hrs per lb, do I add the total weight or use the smaller one to figure total cook time?

The smaller butt should finish 1st. If you own 2 Polders, probe both of them. Check for tenderness around the 190 mark. The probe should "in and out" with ease.

I'd guess they'll take about 12 hrs at 225.

Follow up to my post: Sorry...may be long.
Thanks for stating what I figured was the obvious, but had to throw it out there. Hopefully I save someone else the embarrassment.


Now to the results, but first, I CAN'T REITEREATE WHAT EVERYONE SAYS...TAKE DETAILED NOTES!!!
Here is why:
Put polder in 7.5 lb butt only on top rack. 8.0 lb was on middle rack. 2 chunks of Hickory. Started at 7:45pm at 225. At 2:00pm (17hrs 15 mins later) the temp was at 182. Turned heat to 250. 3:15pm (1hr 15min later) temp was at 188. Hit 190 at 4:00pm (total time: 19hrs 15mins). Wrapped both in foil and towel and placed in room temp cooler to sit for 1hr. Before I did, I thought I would check the smaller butt, that had the polder , with my Thermo Pen. Not a fan of those, but that's another topic. It read 192, 194, then 197. Confused, I put them both in the cooler. Now the poor notes part. I didn't label each one in the cooler. 1 hr later, I blindly grabbed one and began to pull, it seemed fine. However, it was when it sat for just a few minutes in buffet bin, it seemed to dry out fast. On the bun they were dry too. Everyone ate it, but my kids asked what I did different from the previous time. We never ate the 2nd butt. It sat in the cooler for almost 3 hrs. I took it out, let it cool to room temp, then placed in the fridge. The next day, I sliced (against the grain) some thin slices off an end. Placed in microwave and made a sami. Suprisingly it was moist and much better. Haven't ate the rest to know if that one is better or the microwave made it juicy.

Conclusion: Need to take better notes, but still confused. I tried to follow all suggestions about polder placement. I thought I got it away from fat and the bone. Not sure why it would take well over 2hrs per pound to smoke? Was afraid to open door and check with thermo pen and loose heat. I've read wide range of cook times, but that long really? This has been the MO for my Smokette 009 from the beginning.

I know this topic has been beat to death, but do you see anything glaring I did wrong?
Quick note on the Thermo Pen. I bought this thinking I would get instant temp. Everytime I use it the temps increase kind of slowly like a cheap dial thermometer would. Maybe that's how they work, but when door is open, lots of heat loss to read that slowly.

Thanks for help...

Marty, I don't think you did anything wrong. One question, though - were your initial temp measurements in the large butt or small butt? Did you test the accuracy of your probes first? I know those are obvious things, but just checking.

I cooked an 8-pound butt that took about 15 hours and I cooked it to 195. I use Maverick probes and am happy with them. I think there are so many variables, which is why we say "it's done when it's done". One thing you may want to try in the future when you start shredding the pork is to add some of Smokin Okies finishing sauce to it as you start pulling it apart. Also, keep it covered until you serve it. Of course, it's possible you may have served the larger of the 2 butts first and it may have been a little under-done for pulling. Just some ideas. Hopefully some of the, ahem, "experts" will chime in.

I'm with you,Rocky, how does a person know what temp he is actually cooking at or even if the probe is correct or the instant read??? I check my probe EVERY time before I use it, but thats just me and yes I have checked the actual cooking place. I even clean the internal temp probe ever month, don't know if its needed or not,oh well.

Knowing MY smoker(020), I can tell you that the top shelf will cook faster then the bottom. I have been taught by Smokin' that temp is only a means to get you to the point of checking for doneness.

Marty,

NEVER pull any BBQ on a temp. That should be used as a guide only. You need to check it and make sure the tenderness is where you want it. Use the probe from any thermometer and push it into the meat feeling for resistence. You'll feel if it's tender or not.

The temp is the starting point for checking, but when you pull it may be up to different actual temps each time.

Marty, thanks for following through on the post.
It doesn't matter which forum you belong to. The question is asked, ideas and suggestions are given, and the poster leaves you with a, "I'll let you know how it turns out". Then you use the search feature, find the perfect post but don't get an answer.
I as more of a searcher/lurker than a poster, appreciate that.

Thanks to those that have contributed to my post.

Pardon my questions, but I have to admit, I sometimes confuse myself more when I read some responses.

First, in regards to SmokinOkie:

quote:

"NEVER pull any BBQ on a temp. That should be used as a guide only. You need to check it and make sure the tenderness is where you want it. Use the probe from any thermometer and push it into the meat feeling for resistence. You'll feel if it's tender or not.

The temp is the starting point for checking, but when you pull it may be up to different actual temps each time."

--I kind of get that, but I haven't read anywhere where someone pulled out the butt before 190. Add to the fact I've read keep the door closed if at all possible.

Secondly, how do I check the probes for accuracy?

Third, has anyone ever had butts take longer than 2 hrs per lb?

Last, is that normal for Thermo Pen to read slowly like mine does?

Thanks again for all the help. Bear with me. I'll get this all dialed in. Some day I'll hopefully help others like me and so many have received.

I think keeping the door closed refers to not opening it constantly to "see how it's going". Towards the end of the cook, you'll have to open it to check if it's done once the temp indicates you're close.

Place the probe in boiling water. Temp should read 212*. Place the probe in ice water. Probe should read 32*.

Are you sitting down? I've had pork butts take 3 hrs/lb twice. Stubborn damn pigs they were. Most have taken over 1.5 hrs/lb at 225*.

My Thermo Pen reads the temp in about a second. If yours is new, I'd take it back for a replacement.

Lastly. No need for apologies. I think Smokin, Tom and others may have thought they met their match when they started working with me. Still a work in progress. Asking questions, sharing, and contributing is what this forum is about. So your questions actually help this forum work. You'll share a success or a recipe, and we'll all be happy campers.

I'm still feeling great about Mister Mike's success story in the FE forum. Cookshack should use it as an advertisement testimonial.

Like the good cooks above had suggested.A cooker and a therm are just a couple of tools and don't make us cooks any more than a bowling ball makes us a bowler.

It is common to try to add all recipes/techniques together to make the "perfect" dish on our first try.

These cooks often suggest the KISS technique,take careful notes,and change ONE thing at a time..

Yes, a CS is wonderful,yes- you will gradually learn to use it to suit YOUR needs/tastes.
Yes,that is normal.

Just like that bowler.

Never seen pull OUT of the cooker before 190*?No,not if you are making PULLED pork.

If you wish tender SLICES, 185* could be fine.

Yes,if you are a commercial establishment that must speed the cook up for less labor,less shrinkage, higher yield and you will hack up with twin cleavers or drop in a "buffalo chopper" from Hobart- then 170* should be fine.

Is the butt previously frozen? Is it from a 700 lb, 20 year old sausage sow-rather than a 220 lb market hog?

Is it an 8-10 lb butt where 2 hrs/lb works out mathematically,or a 3 lb piece of butt that must still cook low and slow to break down collagen and render fat for 16 hrs to be pullable?

Are your temp probes checked and accurate? Is the cooking spot on the grate ACTUALLY at 225*?
Does your cooker really cook better at 235* than 225*?

Simple to answer these questions,isn't it?

The repeated attempts,the careful notes taken,gives the above cooks the EXPERIENCE to make their cookers work FOR them and makes them the fine cooks they have now become.

Relax,practice and they'll make you a fine cook, as well.

quote:

Originally posted by Marty-WI:
Third, has anyone ever had butts take longer than 2 hrs per lb?

I have a SM025 and my butts usually take 2-2.5 hours per pound starting at 225 degrees and bumping up to 250 degrees for the last few hours.