Smoking 6 butts

Former Member

I have 6 butts to smoke on saturday. We've smoked before (maybe 6 times) an only twice has the pork just fallen off the bone. Our smoker is 2 drums sitting lenghtwise on top of each other held together by 2 stacks that are about 6 inches in diameter. We've used briquettes with wood chunks twice and burned down wood coals the other times. I think that we either are doing it too long or not long enough. Three weeks ago we ran it at 200 - 210 degrees for about 8 hours for 6 butts and it was real tasty but it didn't pull to good. Any suggestions???? Thanks for your help. Pete

7/25/021:18 PM

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Former Member

Hi Pete,

You need to smoke those butts MUCH longer. At a temp of 225ï¿½, it will take 2 hours/lb. At your lower temps, you will need even longer.

The internal meat temp needs to get above 190ï¿½...closer to 200ï¿½ for it to be pullable.

Also, not sure where you are measuring your temps from....top of the lid or at the grate level? If top of the lid, then your grate temps(meat level) are much lower.

One final thought, 6 butts may be disturbing the natural airflow inside the cooking chamber, this will require an even longer cook time.

Good luck!

7/25/021:55 PM

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Former Member

Stogie's 100% on the money.
I've never cooked a butt for much less than 2 hours a lb. at 225 grate temperature.
When the time gets about right, I'll usually reach in and twist the bone. If it turns easily, you're pig will pull.
Good luck

7/25/025:29 PM

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tomMember

Got to agree with the above,unless those are those "pygmy pigs" and a butt only weighs in at 3 1/2 lbs.

If you are not measuring at grate temp. like Stogie says,you should just twist the bone like peines suggests and forget time and temp.

Then, if that slow temp. isn't working on your rig,you may have to consider one of the foiling methods.

7/25/027:03 PM

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Former Member

Everything turned out GREAT!!! Thank to all

8/1/021:21 PM

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