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| 10 Hours Wasn't Enough Posted by HeadSlash For a 5lb boston butt.  on 4/23 at 2:28 pm Reply • Back to Top |
| never is. Reply • Back to Top |
| damn really? i usually do 90 mins a pound. then just keep sticking it with a fork til tender or try to pull the bone out and see if it gives way Reply • Back to Top |
Posted by Rohan2Reed on 4/23 at 2:35 pm to HeadSlash What temp?Reply • Back to Top |
| i always try to smoke my butts the day before serving if possible. they can be unpredictable. Reply • Back to Top |
| They can be a pain in the ass. I have had them plateau at 180 for almost 2 hours before. I am like rutiger and cook the day before to keep people from having to wait. Reply • Back to Top |
| That's sounds a little too long... Try bringing them to 160-170 (roughly 4 hours) or the color you want. Then cover them or wrap them and then bring them to 205, if you are not wrapping already. I cook 8-10 #'s for 8 to 12 hours regularly. Sometimes you just get a tough butt...What temperature range are you cooking them at? Maybe go higher, 250 to 275 is where I usually shoot for. Reply • Back to Top |
quote: I try to keep it around 200. I should have passed on the family excursion to the Tutti Frutti frozen yogurt shop in Gonzales. $30 for the four of us.  The fire kind of died out a little. Reply • Back to Top |
| Here is how I do mine. 3 hours on the electric smoker at 195. then 4 hours in the oven covered with foil at 265. It just falls apart and has that smokey taste. Everyone loves mine. Try it!! By the way, this one was a 9 pounder. Always better the next day. This post was edited on 4/23 at 9:23 pm Reply • Back to Top |
| I do 225 - 250 and plan for 1.5 hours per pound. Like someone else said, if it is for a group of people you always want to do it the day before. Sometimes they can stick at 165 - 185 for hours. Reply • Back to Top |
| What internal temp do you fellas shoot for? Reply • Back to Top |
| When I use the electric smoker, I don't worry about the internal temp. If I'm doing a big one I raise the time in the oven. A pro cook told me that if you do it right that you will get all the smoke flavor in 2 to 2.5 hours which is what I have done for 20 years. Reply • Back to Top |
quote: This is a good read. LINK Reply • Back to Top |
| Great info.... Thanks Reply • Back to Top • Refresh |
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