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Posted: 12/13/2013 6:37:41 AM EDT
I am needing to smoke a pork butt this weekend and don't have 14-16 hours to get it done. Question? I often do a pulled beef BBQ using a chuck roast and cut it into several 1lb or so chunks and it will cook and reach 195 degrees in about 5-6 hours. Will the same method work with a pork butt and still be moist and tender?
This link shows the method I have been using on the beef and it is phenomenal  Pulled BBQ beef
4 hours in the smoker @ 250 plus 2 hours in the oven wrapped at 325, 7.38lb butt. After doing it this way I may never go back to finishing in the smoker. Super moist and tender and still great flavor from the smoke and rub! 
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Posted: 12/13/2013 6:42:09 AM EDT
[#1]
"ARFcom meat smokers"
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Posted: 12/13/2013 6:44:09 AM EDT
[#2]
Quote HistoryQuoted:
"ARFcom meat smokers" Ya, lol. |
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Posted: 12/13/2013 6:44:38 AM EDT
[#3]
Quote HistoryQuoted:
"ARFcom meat smokers" 
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Posted: 12/13/2013 6:44:41 AM EDT
[#4]
Just crank up the temp. There are plenty of people smoking butts in the 325 to 350 range with success.
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Posted: 12/13/2013 6:45:51 AM EDT
[#5]
Not teh ghey thread I was looking for....
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Posted: 12/13/2013 6:46:34 AM EDT
[#6]
How big is the pork butt? I do a 5lb butt at 220-250 degrees for about 8 or 9 hours, until internal temp is 198. I've done the same size butt at 185 for 16 hours. They come out about the same. I put yellow mustard all over it and then rub.
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Posted: 12/13/2013 6:46:48 AM EDT
[#7]
OP wants to smoke some butt.
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Posted: 12/13/2013 6:47:20 AM EDT
[#8]
Calling out (of the closet) thread?
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Posted: 12/13/2013 6:47:24 AM EDT
[#9]
Quote HistoryQuoted:
Quote HistoryQuoted:
Quoted:
"ARFcom meat smokers" Y'all are confusing meat smokers with Pole Smokers me thinks 
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Posted: 12/13/2013 6:52:50 AM EDT
[#10]
Quote HistoryQuoted:
How big is the pork butt? I do a 5lb butt at 220-250 degrees for about 8 or 9 hours, until internal temp is 198. I've done the same size butt at 185 for 16 hours. They come out about the same. I put yellow mustard all over it and then rub. Butt will be about 7lbs. I have done many and am using my 18.5 in Weber Kettle with the Smokenator. 14 hours has been my fastest cooking at 250-275 and ended up throwing it in the oven foil wrapped in the end just to knock it out quicker. |
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Posted: 12/13/2013 6:54:22 AM EDT
[#11]
Yes, I would.
No, I would never leave the house again. |
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Posted: 12/13/2013 6:54:27 AM EDT
[#12]
Try cooking it around 300-325.
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Posted: 12/13/2013 10:20:19 AM EDT
[#13]
Smoke it for 2-4 hours, whatever you have time for and then finish it in a crock pot.
If you had a pellet grill, you could simply smoke at 180 for any length of time and then finish it in foil at 350 until up to temp. |
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Posted: 12/13/2013 10:24:43 AM EDT
[#14]
Quote HistoryQuoted:
Quote HistoryQuoted:
Quoted:
"ARFcom meat smokers" snicker |
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Posted: 12/13/2013 10:24:45 AM EDT
[#15]
Quoted:
I am needing to smoke a pork butt this weekend and don't have 14-16 hours to get it done. Question? I often do a pulled beef BBQ using a chuck roast and cut it into several 1lb or so chunks and it will cook and reach 195 degrees in about 5-6 hours. Will the same method work with a pork butt and still be moist and tender? This link shows the method I have been using on the beef and it is phenomenal Pulled BBQ beefNo, cook I whole with the bone in. |
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Posted: 12/13/2013 10:27:07 AM EDT
[#16]
158 views and only 15 replies? I think many folks in GD were disappointed when they opened this thread.
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Posted: 12/13/2013 10:29:19 AM EDT
[#17]
I go about 2 hours smoking on the BGE at 350 or so till internal temp is 140ish.
Then foil wrap tight and finish in oven @ 350 till temp is 205. Usually is another 2 hours. Comes out GREAT every time |
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Posted: 12/13/2013 10:33:14 AM EDT
[#18]
Quote HistoryQuoted:
Not teh ghey thread I was looking for.... Yeah, it kinda of seemed like it's coming out day. I thought it was a follow up to the "My wife bought me girl boots" thread. |
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Posted: 12/13/2013 10:34:06 AM EDT
[#19]
Quote HistoryQuoted:
"ARFcom meat smokers" FPNI |
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Posted: 12/13/2013 10:36:43 AM EDT
[#20]
Quote HistoryQuoted:
"ARFcom meat smokers" I got a good out of it too. 
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Posted: 12/13/2013 10:38:41 AM EDT
[#21]
Quote HistoryQuoted:
How big is the pork butt? I do a 5lb butt at 220-250 degrees for about 8 or 9 hours, until internal temp is 198. I've done the same size butt at 185 for 16 hours. They come out about the same. I put yellow mustard all over it and then rub. How much friction do you need to create 220-250 degrees? This is an important question. I want to have the correct lube. 
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Posted: 12/13/2013 10:46:07 AM EDT
[#22]
I have cut them in half before to speed up the process and it worked fine. Never done 1 pound chunks before though. I have also done them in the 300-350 degree range with good results as well.
It is very hard to screw up a pork shoulder. |
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Posted: 12/13/2013 10:51:44 AM EDT
[#23]
Meat stops taking smoke @ 220 degrees. Low & slow is the road to go. I usually give a boston butt about 4 hours in the smoke, wrap it in foil for about 2 hours, then finish it unwrapped for a couple more hours. The foil wrap tenderizes it and the last segment 'dries it down'. |
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Posted: 12/13/2013 11:00:40 AM EDT
[#24]
Like said above, cut in half to reduce cooking by bit.
I don't know about 12-14 for a butt. I get one done at 250 max in 8-10. Cranking the heat works to shorten the cooking time and produces an acceptable product, however, I have found that when it is kept under 250 the final product is more tender and just more better in general. |
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Posted: 12/13/2013 11:02:34 AM EDT
[#25]
what you mean you dont have 14-16 hrs?
you'll be asleep for half that time, why not let it cook? i used an electric brinkmann gourmet smoker, cooks at 300degs. had a 9lb shoulder/butt, put it on the smoker around 9pm, set the alarm for 3 am to refill with water checked again at 8am when i got up. it was done (I.T. was 180) at 10am which was 11hrs. shoulder blade/bone pulled out effortlessly
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Posted: 12/13/2013 11:16:15 AM EDT
[#26]
My experience has been that smoking a butt less than about 3 pounds dries it out pretty fast. I would think that you could cut yours in half to speed it up, but probably not any smaller than that.
Most of the smoke that is going to get into the meat will happen in the first few hours. I would probably smoke it about 3 hours at 210 or so, wrap it in foil, and it in the oven at 250-275 for about 3 hours. |
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Posted: 12/13/2013 11:28:30 AM EDT
[#27]
Looks like smoking it for 4 hours and finishing it foil wrapped in the oven at a higher temp is what I am going to do. In the past when I have had them stall the oven would finish them very quickly and they have all turned out great. I just have too much going on with work and family this weekend to be home very long and be able to check on the smoker. Probably will either butterfly or cut this thing in half just to make sure I can get it done as quickly as possible. Problem I have found using my 18.5 Weber with the smokenator is that the smaller size doesn't seem to hold quite enough charcoal to keep the heat up at higher temps for very long. It will hold 250 - 275 easy, but try bumping it up to 300 or higher and the charcoal disappears very quickly. I should have gotten the 22 inch and I will when I get the WSM in the Spring.
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Posted: 12/13/2013 11:34:51 AM EDT
[#28]
I set aside one Sunday a month to cook 50-75# of brisket and pork butts. Everything gets vacuum sealed, labeled and put in the freezer.
Pot luck at work? Grab a couple bags. Birthday party? Grab a couple bags. Surprise houseguests? Tell them to stay at the damn Motel 6. I overnight it to my sister in NJ so that she can get decent BBQ. |
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Posted: 12/13/2013 12:29:52 PM EDT
[#29]
180-190 degrees internal temp? I'm a 140's guy
I don't understand, It should be shoe leather and well beyond done? please to enlighten this Grasshopper. |
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Posted: 12/13/2013 12:37:28 PM EDT
[#30]
Quote HistoryQuoted:
180-190 degrees internal temp? I'm a 140's guy I don't understand, It should be shoe leather and well beyond done? please to enlighten this Grasshopper. This is pulled pork not a pork loin. It is loaded with fat to melt away. Pulled pork should be done around 190 degrees degrees. I tend to get closer to 200 and have gone as much as 210 although that was a mistake. |
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Posted: 12/13/2013 12:44:03 PM EDT
[#31]
Quote HistoryQuoted:
This is pulled pork not a pork loin. It is loaded with fat to melt away. Pulled pork should be done around 190 degrees degrees. I tend to get closer to 200 and have gone as much as 210 although that was a mistake. Quote HistoryQuoted:
Quoted:
180-190 degrees internal temp? I'm a 140's guy I don't understand, It should be shoe leather and well beyond done? please to enlighten this Grasshopper. This is pulled pork not a pork loin. It is loaded with fat to melt away. Pulled pork should be done around 190 degrees degrees. I tend to get closer to 200 and have gone as much as 210 although that was a mistake. Thank you. I never understood that. makes sense. |
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Posted: 12/13/2013 12:45:08 PM EDT
[#32]
Quote HistoryQuoted: Butt will be about 7lbs. I have done many and am using my 18.5 in Weber Kettle with the Smokenator. 14 hours has been my fastest cooking at 250-275 and ended up throwing it in the oven foil wrapped in the end just to knock it out quicker. Quote HistoryQuoted: Quoted: How big is the pork butt? I do a 5lb butt at 220-250 degrees for about 8 or 9 hours, until internal temp is 198. I've done the same size butt at 185 for 16 hours. They come out about the same. I put yellow mustard all over it and then rub. Butt will be about 7lbs. I have done many and am using my 18.5 in Weber Kettle with the Smokenator. 14 hours has been my fastest cooking at 250-275 and ended up throwing it in the oven foil wrapped in the end just to knock it out quicker. Not much junk in the trunk |
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Posted: 12/13/2013 6:48:26 PM EDT
[#33]
4 hours in the smoker (this picture) at 250 plus 2 hours wrapped in foil at 325 and done!!! Total weight was 7.38lbs I'll post finished pics after it has had time to rest. Just praying it still falls apart like my normal ones do but damn my house smells good
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Posted: 12/13/2013 7:55:19 PM EDT
[#34]
Finished pics now in OP
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