Pork Butt Time

If you hit a long stall, wrap in foil & crank up the heat or use your oven (save pellets).

About 1hr/lb on the FEC100 at 250*.

Sorry, I'm late to the party but for future reference...

I've been getting 9 lb PB's done in 7 hrs +/-.
They hit the FEC at 275. At plateau I double foil wrap and kick the temp to 300.

Good to know, thanks. In the electric I didn't much care, but in the FEC it'll save me some pellets. Threw it in just before 9am.

I should mention the butts I've been doing are for the restaurant. You will lose the crispy Mr. Brown by foiling but the bark will still have great flavor.

Didn't foil, took 6 1/2 hours. Was a Wally World butt. Turned out quite tasty. Used some of MaxQ's butt rub from the previous exchange. Good stuff!

I was taught what I think is a good trick by a nice yankee one time. It starts with two small butts or one big one which is cut in half. The bone in side is cooked nekked. The meat half gets wrapped at 170. Pull each when done. When it comes time to push and pull mix them 50/50. Gives a nice mix of Mr. Brown and Mrs. White. Gets the ying and yang in proper perspective. Pushed us into the money a few times.