pork butt time

Nope - i have a couple of ends of Pork Butt in my Smokin Tex right now at 220 and they have been in since 11:30pm last night - it is now about 2:00pm - they are at 170. I let them go to about 175.

Rocky - i have learned that cooking times for me are always much longer than what is in the recipe.

I went round and round - thinking that there was something wrong with the smoker - they even sent me a new element and thermostat - but there was never anything wrong with the smoker - it just takes time - so don't worry about what the recipes say - just cook it till its done and remember for the next time - that it will take you "x" amount of time.

Well, I hope it comes out ok. I can't wait. It's at 174 now.

Guys, patience is key here. As our guru of smoke says "It's done when it's done." If you pull it too soon you will be disappointed. All butts are different. Some will go for 1-1.5 hrs per pound, some will do 2+. Shoot for an internal temp of 195 +/- 5 degrees. Your butt will reach the infamous "plateau" and hang at that temp for a while. Two-four hours is not uncommon. This butt may take you 18+ hours and a seemingly identical butt may take 12. Can't stress enough that no two butts are alike. Keep good notes.

Let the CS do its thing. Trust me, you'll not be disappointed. Let us know how this first smoke turns out.

Waiting to hear from you!

Well, it took 18 hours and 42 minutes... It turned out great! I've got my first smoke under my belt now... Need to work on the patience thing I guess.

rocky, did my first butts friday,in at 2pm.fri.ck.12 noon sat.temp was 182 pulled at 2pm sat.at 194.put in foil till 4:30in cooler. went to party,served at 5pm meat just fell apart.
both butts were 7 lbs.
everyone said my pork was better than any they have had before.

thanks cs and the forum for a job well done.

j. foley

Rocky, good job! Patience paid off!!! By chance were you using aan extention cord. I've never used one but have heard and read that using one may cause an increase in time - or was that some sortt of effect on the t-stat? Someone else will have to explain it.

Congrats!

Yes, I did use an extension cord. It was probably 20 foot long, but the heaviest gage I could find.

Rocky - Give Cook Shack Customer Service a call ( 1-800-423-0698) and ask them about the effects of using an extention cord. They are great people and very easy to talk to. Their goal is to serve and help. Also, you can do a search and check out what others have said about using extension cords.

Wheelz - i thought the 170 - 180 range was good - i have always pulled mine out at 175. I have never cooked one to the 190's - does this make it even more tender?

You bet! Get it about 195-200 (some go as far as 205 - but IMO that' pushing it) and that puppy will fall apart and melt in your mouth! I think your 170-180 is ok if you are planning on slicing but for pulling go for the higher temps. Give it a shot!

Hello. I am new to this forum so please forgive me if my question is posed in the wrong place. I have never cooked a pork butt before and have a recipe for a 4-5 lb pork butt untrimmed that cooks at 350 for 3 1/2 to 4 hours. My butcher sold me a loin blade cut, obviously not a butt. Should I lessen the time since my piece does not have a bone? Thank you so much for your help.

Hi Philip and welcome to the forum.

The bone shouldn't make any difference. Instead of cooking for "x" amount of time, go for internal temp. What are you cooking on/in? Are you smoking it? Is this going to be sliced or pulled? If you are going to pull your temp of 350 is too high. If pulling, it needs to be cooked at 200-225 to an internal temp of 195 +/- 5 degrees. If you are slicing, 170-180 will work

The more info you can give on your cooking procedure the more we can assist.

BTW Phillip - You might want to start a new thread with your question. Being in the middle or at the bottom of this one, ya may get lost. Start a new thread and probably more of the forum members will chime in