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Started By
Message
9lb pork butt for NYE
Posted on 12/30/17 at 7:48 pm
Posted on 12/30/17 at 7:48 pm
We’re debating how long to smoke it tomorrow at 225-250. I’m thinking 9-10 hours. What’s the correct time?
8
Posted on 12/30/17 at 7:51 pm to MEANGREEN65
No correct time, 193-195 IT is a good time to pull and let rest.
Posted on 12/30/17 at 7:52 pm to MEANGREEN65
However long it takes to reach 200ish degrees internal temp.
Posted on 12/30/17 at 7:53 pm to MEANGREEN65
you could bump it up to 275 and make it in 7 hours.
Posted on 12/30/17 at 8:01 pm to MEANGREEN65
No way a 9 lber is done in 9hours at 225...I agree with others - you have to cook to temp but I would plan on 90 minutes per pound at least for 225 (13.5 hours give or take)
This post was edited on 12/30/17 at 8:07 pm
Posted on 12/30/17 at 8:04 pm to MEANGREEN65
Most don't have the mental Fortitude to do what needs to be done with this size cut. I would be conservatively looking at a 22 hour smoke for this piece.
Posted on 12/30/17 at 8:12 pm to FishingwithFredo
Perfect... we will keep drinking tonight and put it on about 6am with an internal meat thermometer until it gets to 195 and probably drink another 2 cases. We’ll have dinner but will have to see midnight next year!
Posted on 12/31/17 at 6:55 am to MEANGREEN65
Can't go by exact time. I use 1 1/2 hr per lb @ 225 as a guide.
That size is gonna have a pretty long stall. It's gonna take a while.
Cook to 195 - 200 internal. If it has a bone try to wiggle it out at that temp. If it comes out easy it's done.
That size is gonna have a pretty long stall. It's gonna take a while.
Cook to 195 - 200 internal. If it has a bone try to wiggle it out at that temp. If it comes out easy it's done.
Posted on 12/31/17 at 7:17 am to MEANGREEN65
Might want to wrap it and bump the heat after your bark is set.
Posted on 12/31/17 at 8:05 am to MEANGREEN65
quote:
we will keep drinking tonight and put it on about 6am
Bold strategy. How'd it work out for you?
Posted on 12/31/17 at 12:27 pm to JimMorrison
Bold strategy. How'd it work out for you?
So we may not have kept drinking but we started again about 9 this morning. Butt is on and we’re freezing our asses off. Hopefully we can taste this thing when it’s ready
So we may not have kept drinking but we started again about 9 this morning. Butt is on and we’re freezing our asses off. Hopefully we can taste this thing when it’s ready
Posted on 12/31/17 at 12:53 pm to MEANGREEN65
quote:
We’re debating how long to smoke it tomorrow at 225-250. I’m thinking 9-10 hours. What’s the correct time?
As said, you probably know already, it's the temp not time.
I did a 7lber at 180 for 3 hours then 225 for 8 more.
I also pull at 202.
Eta...i wrap at 155°. Using a traeger so the smoke setting is 180°.
This post was edited on 12/31/17 at 1:02 pm
Posted on 12/31/17 at 12:54 pm to FishingwithFredo
This right here
Posted on 12/31/17 at 6:51 pm to Nicky Parrish
How long to let it rest?
Posted on 12/31/17 at 9:12 pm to Rza32
We cooked it for 8 hours and let it rest for 30 minutes.
It gave us a good base for the rest of the night...
It gave us a good base for the rest of the night...
Posted on 1/1/18 at 9:17 am to Rza32
When everything falls is place at least a couple of hours in an ice chest with the butt wrapped in foil and a couple of old towels.
Sorry, just saw your reply.
Sorry, just saw your reply.
Posted on 1/2/18 at 10:12 am to MEANGREEN65
I cooked mine for 12 hours. For some reason, the fat cap was a little too dry / crisp. I couldn't even pull most of the outer bark on it and had to toss it. Was just too tough. Probably had to do with me passing out at 3AM and forgetting to set my alarms on my Maverick. I woke up at 6 and pit temp was like 160 and water pan dry, hah. Overall still came out good.
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