small butts, need help

I would count on 2hrs. per pound and use about 3 to 4 oz of wood until the temp reads
around 195 to 200 for pull. I put mind into
the smoker before bed time and don't check it until the next mornig. and it comes out great. I use little over 4 oz of wood once and it was a little strong.

hey ricky thanx for your reply, i want to pull it when its done, should i foil at any time? also should i baste at any time? i want to make pulled pork sandwhiches, just the meat and some bbq sauce, i already rubbed them and sprayed some apple juice on them and put them in the fridge last night, i plan to start smoking them tonight.thanx sfent

sfent: I get worried when I hear about 2 and 3-lb butts. That's a rather small section of the shoulder. I know that when you have a 5-8 lb piece you have pretty much that whole joint. At the higher weight, it usually averages a couple hours per lb. Those lesser weights are anyone's guess. Hopefully, they have enough fat in em to allow a good result. They will not cook as a 5-lber, though... they are 2 and 3 lb. cooks. Meaning, since it takes a certain amount of time to break down the tissue, I'm guessing at 225 it will take about anywhere from 6 to 10 hours for them to be done (when they reach 190-200 internal). One probably before the other. Put the bigger one below the lighter one on the middle and top racks.

woodburner hi... thanx for the advice as this is my first butt, what do you think of the 3 oz of hickory and the foiling? sfent

Conective tissue wil take time to break down so the 1 1/2 to 2 hour guide maybe to short a time period to get them tender.
Injecting could help to keep them moist or use foil and add some apple juice once they reach 165� internal.
You can take them out of the foil once the reach say 185� internal and put back on so you can dry out the bark some and or glaze.
Hope this helps.
Jim

jim hi... do i foil right at the start or wait until some time has passed? i want them tender for pulling. thanx sfent

You have to give them time to get some smoke flavor. If you foil too early, you won't get any...might as well put them in an oven.

Those are pretty small, I'd just put them in until they reach about 140 or so, will give them time to get some smoke.

Foil at that time, and take to 185 like Jim said. Take them out and hit them with smoke again if you want.

Or, just take them out when they hit 195 and let them sit (in the foil) for 30 min.

Pull, pull, pull.

And you ARE using some of the recipes in Pork Butt 101? aren't you.

Smokin'

HEY SMOKIN... OF COURSE I AM USING PORK BUTT 101 INFO, YOU FOLKS HAVE BEEN GREAT WITH ALL YOUR HELP, I WILL REPORT BACK WHEN THEY ARE DONE. I WILL FOIL WHEN IT HITS 140, I WILL LEAVE THEM IN THE FOIL UNTIL THEY HIT 195, THEN TAKE THEM OUT AND LET THEM SIT FOR 30 MINUTES IN THE FOIL, THEN PULL PULL PULL. DOES THAT SOUND RIGHT?? THANX SFENT

So, now that we have you pointed the right direction, how are you going to serve these?

The tradition "cheap-white-buns, vinegar-sauce with cole slaw piled on" is probably too much for your Yankee friends.

The apple juice mop/baste/finishing sauce is always a hit.

Smokin'

I think that's a good plan... the question is: when to put them in? I might give it as much as eight hours before eating time. Then, if they get done (190-200 internal) in as little as 4 hrs, you can just hold in the foil, in a cooler, for 4 more -- but they won't get there that quick. It just doesn't matter if it takes 4, 6, 8 hrs. You'll be ready for dinner
We await the report!

hey smokin... i want to serve them, on cheap buns, if i want to use triditional bbq sauce should i delete the apple baste when i serve. also i may be a yankee, but i just came back from memphis in may for my 8 time, i love bbq , its just that this is my first butt in my cookshack. we do not eat them with the slaw on top, we prefer it on the side. we like to taste the pork and the sauce .thanx sfent

sorry we didn't get to hook up a MIM. I didn't get the private email until afterwards. We'll hook up yet.

Once you've had the basic butt, next time, try a sauce event. Instead of wine, I go for "sauce tasting" events. Put out some tomato based (hot, mild, sweet), some mustard based (yummy) and some vinegar (straight and ketchup).

Smokin'