Pork butt(s) question

rt64Member

I finally got around to cooking the first 3 (of 6) butts for this Saturday. ( was postponed a few times)-- I put 3 in 08 @ 9:30 last nite. Set @ 225*. Top shelf had 8 1/2 lb & 7 3/4 lb butt fat up and bottom shelf was a 6 3/4 lb fat down.
I was really surprised that At 7:30 am the 2 on top shelf read 190 & 193*, and the bottom butt was 180*. I was planning on pulling them @ 180* & then in the oven 0n Sat to bring to 195*. Ihad to leave @ 8:00 am, so I foiled them & put in cooler. I am getting ready to put in fridge they are about 145*. My Questions are, on Saturday should I bring all to 195* or just the Butt that was 180*,(Dont want to dry out, but don't want too fatty.) & pull the rest @ 160*? I am doing 3 more tonight. Also, is it normal for the top to cook faster?

RT64

8/17/0510:51 AM

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tomMember

Heat rises,if unobstructed,so a top shelf could be hottest.

A bottom shelf,the portion directly over the fire,can be hot.

The butts that made it into the 190ï¿½+ range ,should work fine reheated to about 145ï¿½.

The 180ï¿½ butt could be reheated in foil,with a little apple juice,until it is as done as you want.

You could also warm it to about 160ï¿½, chop it,if not too fatty,and throw out the fat chunks.

Hope this helps a little.

8/17/0511:09 AM

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rt64Member

Thanks Tom,

I guess I assumed the 6 pounder would get done first. This really puts "it's not done till its done" in perspective. the first butt I cooked took 14 hrs the second 2 took about 12 hrs, Last nite's batch was done in 10 hrs. The 3 I'm smokin tonite are all within 1 lb 6 1/2 to 7 1/2 lbs. I expect it's anybody's guess when they'll be done.

RT64

8/17/053:58 PM

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tomMember

You can put your biggest butt at your most hot spot.

Often that will be resting over the firebox.

Cook it fat cap down.

8/17/054:57 PM

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