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Message
Butt smoke time
Posted on 6/12/20 at 12:28 pm
Posted on 6/12/20 at 12:28 pm
So yes I’ve looked it up.
I get everything from 1 hour per pound to 2 hours.
Some say 210 degrees and some say 225.
I suppose the answers will be all over the board here but I need to ask anyway.
How is there so much variance in direction?
I have an electric smoker fwiw.
I get everything from 1 hour per pound to 2 hours.
Some say 210 degrees and some say 225.
I suppose the answers will be all over the board here but I need to ask anyway.
How is there so much variance in direction?
I have an electric smoker fwiw.
13
Posted on 6/12/20 at 12:30 pm to Tigertown in ATL
Likely closer to 2 hrs per pound. As for temp, 225 or higher. Think about it...if you smoke at 210, you want the butt to get in the 203 range...7 degrees less than what the smoker is set at...that'll take a while.
Posted on 6/12/20 at 12:30 pm to Tigertown in ATL
265-75. I don't see much difference with the end results and you can get the butt off more quickly.
Posted on 6/12/20 at 12:31 pm to Tigertown in ATL
I've had butts take anywhere from 8-12 hours at 225. It's really just dependent upon the piece of meat.
I have a butt that I want ready for around 1pm tomorrow, I'm throwing it on my smoker at 3am tonight. If it only takes 8 hours, I can throw it in a cooler for a couple hours.
I have a butt that I want ready for around 1pm tomorrow, I'm throwing it on my smoker at 3am tonight. If it only takes 8 hours, I can throw it in a cooler for a couple hours.
Posted on 6/12/20 at 12:32 pm to Tigertown in ATL
quote:
How is there so much variance in direction?
Probably because of what you wrote in the beginning. Can be cooked at a wide range of temperatures and come out great.
I do mine around 250-275. I would say 1 hr/lb is close. Maybe 1:15.
Posted on 6/12/20 at 12:36 pm to Tigertown in ATL
There’s lot of variance b/c everyone’s smoker is different and most people don’t have worth a shite temp gauges. Your temp may say 225, but it’s really 250 for example. Then some people don’t do bone in and some do. Bone in all day everyday for the record.
That all being said... 235-250 at about 1-1.5hrs a lb is close to where you will be. I’ve seen it take up to 2hrs as well.... just depends on the day.
That all being said... 235-250 at about 1-1.5hrs a lb is close to where you will be. I’ve seen it take up to 2hrs as well.... just depends on the day.
Posted on 6/12/20 at 1:01 pm to Tigertown in ATL
You can kind of use 250= 2 hrs/lb as a rough rule of thumb
Posted on 6/12/20 at 1:12 pm to HebertFest08
quote:
just depends on the day.
This. There are just too many variables to get an exact answer. Plus, the temperature gauge may be significantly off where, like on many offsets, it is not near enough to the cooking surface.
This post was edited on 6/12/20 at 1:15 pm
Posted on 6/12/20 at 1:21 pm to Tigertown in ATL
quote:
So yes I’ve looked it up.
I get everything from 1 hour per pound to 2 hours.
Some say 210 degrees and some say 225.
200-205 is when i pull. I smoke at 225-240. It depends on the piece of meat, but also the type of day (humid, dry, hot, cold), how many times you mess with your meat (opening the lids) and your smoker. I've found that i have typically quicker smoking sessions in my Kamado Joe ceramic smoker. This is not uncommon considering how well insulated it is.
I smoked a 9 lb. butt in about 9-10 hours a few weeks ago. Bone slid right out, and the meat was perfect.
ETA: and resting in a cooler for at least an hour is vital for a delicious, tender, juicy pork shoulder.
This post was edited on 6/12/20 at 1:23 pm
Posted on 6/12/20 at 1:24 pm to Tigertown in ATL
I usually do mine at 225. I find it takes around 1.5 hrs/lb to get to 200. Sometimes it can take almost 2 hrs/lb.
If you are running short on time, crank up the heat for the last hour or two.
If you are running short on time, crank up the heat for the last hour or two.
Posted on 6/12/20 at 1:32 pm to Tigertown in ATL
I did 2 butts 2 weeks ago on my WSM. I ran at 225 - 240 and it took 15 hours. They were both about 7.5 pounds. So 2 hours a pound.
You can cook butts hotter and faster but I timed mine so that I could put them on the night before and eat them around a certain time the next day.
You can cook butts hotter and faster but I timed mine so that I could put them on the night before and eat them around a certain time the next day.
Posted on 6/12/20 at 1:37 pm to Tigertown in ATL
I roll in my BGE at 250 for around 8-10 hours unwrapped for the entire time. I pull it around 195-200 and wrap and let rest for a while.
Posted on 6/12/20 at 1:56 pm to SmokedBrisket2018
quote:
I timed mine so that I could put them on the night before and eat them around a certain time the next day.
That’s what I’m shooting for.
It’s 9 pounds and I’d like to pull it off at 10 in the morning.
I’m going to put it on at 4.
I get up around 6 so it should not be overdone by then.
I’m going to do 225.
Thanks for all the help folks.
Posted on 6/12/20 at 2:07 pm to Tigertown in ATL
9lb at 225 will take a long arse time. probably pretty close to 2 hrs per lb. i'd run it at 250 at least
Posted on 6/12/20 at 2:39 pm to RonFNSwanson
quote:
I do mine around 250-275.
I smoked a 10# butt (cut in half so I had two 5#) at 275F on my Primo XL.
(props to Wickowick for the Primo buy back in the day)
It was about 1 hour/pound..pulled at 200F.
Wrapped in parchment and put in the ice chest for an hour.
Came out great..
This post was edited on 6/14/20 at 2:13 pm
Posted on 6/12/20 at 2:58 pm to BugAC
quote:
how many times you mess with your meat
Posted on 6/12/20 at 3:03 pm to Chucktown_Badger
For the "you have to rest the meat" crowd, this is a good read. In short, it's not necessary for the most part.
Amazing Ribs
Amazing Ribs
Posted on 6/12/20 at 3:57 pm to Chucktown_Badger
quote:
For the "you have to rest the meat" crowd, this is a good read. In short, it's not necessary for the most part.
I give mine at least 30-45 minutes just to cool off enough to handle it better. Best one I ever smoked, I took off when it hit 210 and stuck it in the cooler, drove my daughter to soccer practice, got back and did some other things. After it being in there for an hour, it basically fell apart when I was pulling it. Since then I've done it that way every time.
Posted on 6/12/20 at 7:39 pm to TU Rob
4 1/2 hours in its at 140.
I know about the stall but even with that is it going to fast?
I put the probe next to the bone. Right?
I know about the stall but even with that is it going to fast?
I put the probe next to the bone. Right?
Posted on 6/12/20 at 7:45 pm to Tigertown in ATL
quote:
4 1/2 hours in its at 140.
damn thing is still cold...
like they said...at 225f multiply your weight times 2..
that's your cooking time..
your stall will hit around 165-170F.
You're going to be up all night.. and don't open the pit...
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