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Smocking an 8lb Pork Butt - any tips? When should I wrap?
Posted on 12/10/19 at 6:15 pm
Posted on 12/10/19 at 6:15 pm
I've got this 8 pound Boston Butt out on the ole Bull - she's on hour 3 of a long cook at 225 degrees.
Used yellow mustard as a binder and then my hog rub to create a nice layer all over the outside.
I'm expecting an 8 hour total cook - which hour should I wrap her in foil and should I be spraying with ACV or anything in the meantime?
Used yellow mustard as a binder and then my hog rub to create a nice layer all over the outside.
I'm expecting an 8 hour total cook - which hour should I wrap her in foil and should I be spraying with ACV or anything in the meantime?
This post was edited on 12/10/19 at 6:16 pm
Posted on 12/10/19 at 6:48 pm to SirWinston
Usually 90 minutes per pound to get it to about 200 degrees. If it has a decent fat cap and you scored it, you won't need to spritz it with anything. Don't keep opening the lid or you'll set yourself back about 15 minutes.
You wrap once you hit the stall which is typically around 165 degrees. You can tell because it sits at that temp for half an hour without increase.
You wrap once you hit the stall which is typically around 165 degrees. You can tell because it sits at that temp for half an hour without increase.
This post was edited on 12/10/19 at 6:53 pm
Posted on 12/10/19 at 7:07 pm to SirWinston
You could be looking at 11-12 hours total you know.
Posted on 12/10/19 at 7:07 pm to 91TIGER
Mate if you look closely I have an authentic "America First" pin on my MAGA hat it's from the 1930's when the great Charles Lindbergh was publicly siding with Germany and discouraging America from getting involved in WWII.
Posted on 12/10/19 at 7:21 pm to SirWinston
There’s no specific hour. I usually wrap when internal temp is around. 165 or if there is a good bark all around.
Posted on 12/10/19 at 8:00 pm to SirWinston
You're a weird mother fricker
Posted on 12/10/19 at 8:43 pm to SirWinston
I actually did a search for pork butt and this fresh thread came up. I saw you were expecting an 8 hr smoke. For an 8lb butt, from everything I have seen and read, that should almost be a 12 hour smoke at 225. 1.5hrs per pound. Everyone says to wrap at around 165 or so and then leave on until 200-205.
Posted on 12/10/19 at 8:54 pm to Marlo Stanfield
Yup its nearing 7pm (5.5 hours on the Bull) and were only at 137 internal temp
Just upped grill temp to 235
Just upped grill temp to 235
This post was edited on 12/10/19 at 8:55 pm
Posted on 12/10/19 at 9:11 pm to SirWinston
Don't know why people insist on 225. All it does it take longer and burn more fuel (pellets). Bump that bitch to 275 or even 300 and be done in 6 hours. frick a 12 hour smoke.
But do you Sir. Good luck.
But do you Sir. Good luck.
Posted on 12/10/19 at 9:23 pm to SirWinston
quote:
Mate if you look closely I have an authentic "America First" pin on my MAGA hat it's from the 1930's when the great Charles Lindbergh was publicly siding with Germany and discouraging America from getting involved in WWII.
You should read The American Story by David Rubinstein. He has a great conversation with Scott Berg on Lindbergh.
Posted on 12/10/19 at 9:50 pm to SirWinston
Boston butt is so fatty and forgiving that you can smoke it at 260 and it'll still be moist.
Posted on 12/10/19 at 10:00 pm to SirWinston
I don’t wrap when I smoke unless I put it in a cooler afterwards with foil and a towel.
Posted on 12/11/19 at 7:23 am to McCaigBro69
you dont wrap a pork butt... that's for brisket
Posted on 12/11/19 at 9:00 am to McCaigBro69
quote:
I don’t wrap when I smoke unless I put it in a cooler afterwards with foil and a towel.
Same here
Posted on 12/11/19 at 10:36 am to gmrkr5
quote:You certainly can if you've hit the stall and are pressed for time.
you dont wrap a pork butt... that's for brisket
Posted on 12/11/19 at 12:32 pm to Jake88
Once your bark is set, wrapping can help it not take on too much smoke as well.
Posted on 12/11/19 at 4:37 pm to GeauxTigers0107
quote:
Don't know why people insist on 225. All it does it take longer and burn more fuel (pellets). Bump that bitch to 275 or even 300 and be done in 6 hours. frick a 12 hour smoke.
This. You can do a 3/2/1 butt at 275. I would still wrap at 165 internal and not at 3 hours, but the 3/2/1 is ballpark.
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