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Smokin Stevie

Time for Butts ?

Hey All,

Can anyone give me an idea of how many hours it's going to take to cook butts ? I will be TRYING to keep temp at 225 the total cooking time. Any help will be greatly appreciated. I'll be starting next weekend to smoke meat for a local meat market and would like to know how much sleep I'll be LOSING next week. LOL, working a stickburner again. Got SPOILED with the Ole Hickory EL/EDX. Plug it up set the temp load the meat and go jump in bed. Get up next morning n pull the meat. Not going to be the set it and forget game anymore. However, I didn't spend $20,000.00 either. I can lose a little sleep to SAVE $16,000.00 k
workoutchamp

here's a calculator I made.  I do this for all our catering and competition.  I cook 250-275.  The overnight is for the birds.  All figures are Military time (for excel).

TIMELINE

Serving at 1700
Ready by 1600
Onsite by 600
Brisket and Butts in at 700
Ribs in at 1100
Beans in at 1100
Foil butts and brisket by 1100
Chicken in at 1200
Slaw ready by 1400

If you try this one time - you will NEVER go back to overnight cooks.
animal

My rule if thumb is to expect 1-1/2 hours per pound with the average stall, but some need a little longer.  Don't be afraid of 250 degrees either  after you foil and even when you are cooking. I try to hold 225 to 250. but come on this is a wood fire not an oven. you are going to have temp differences when adding wood Cool
red1691

Temperature probes are a great tool to use when you are getting started! So one can learn temp. and times, they are also good cause sometimes the weather can effect cook time and with the probe you know your internal meat temp. Good Luck and let us know how it goes...
Bean

Like said above don't be afraid to try cooking a little hotter.  I cook usually between 250-275 as well.  When I am at home and have all day i might stick around 225, but when cooking for the public I open for business at 9am almost every Saturday morning, which means i am staying up all night.  And I feel it's much easier for me to stay on schedule by cooking between 250-275.
dmtky

I always try to keep 225 to 240 or so the first 4 hours at least but it don't always work, lol. Most generally once I wrap them I bump it on up around 300 or more. I've cooked them in 12 hours and I've cooked them in 7 hours, they all turn out good as long as I get the 200 internal to pull easy. Sometimes you just have to push it toward the end if unforeseen things happen to ya.
nitrous8e

finish temp ?

workoutchamp wrote:
here's a calculator I made.  I do this for all our catering and competition.  I cook 250-275.  The overnight is for the birds.  All figures are Military time (for excel).

TIMELINE

Serving at 1700
Ready by 1600
Onsite by 600
Brisket and Butts in at 700
Ribs in at 1100
Beans in at 1100
Foil butts and brisket by 1100
Chicken in at 1200
Slaw ready by 1400

If you try this one time - you will NEVER go back to overnight cooks.
Smokey and His Bandits

I did my first butt ever yesterday. I took about 11 hrs, but I put the temp up near the end to about 275. I had been running about 230 all day.  I am looking at trying some competitions this summer and am wondering if I should sauce the butt after I pull it or leave it as is. Any tips would be appreciated. Thanks!
Utah Jake

John Dawson aka Patio Daddio did a thing on his bbq ebb site called "Hot & Fast Memphis-Style Pulled Pork'. He gets good results cooking cooking at 325 for 6 hours. Check it out:
www.patiodaddiobbq.com/2012/02/hot-fast-memphis-style-pulled-pork.html
icemanrrc

Before I got my Lang, I used a WSM with a BBQ Guru, so it was set it and forget it. All night smokes were a breeze.
But I tried a hot and fast butt with my Lang and I honestly couldn't tell the difference. I cooked at 325-350 the entire time and foiled it at 160 and pulled it off at 205. These are normally done in 5 hours. I couldn't tell any difference in the 5 hour cook and my old way at 230 for 14-16 hours.
wvanhoy

icemanrrc wrote:
Before I got my Lang, I used a WSM with a BBQ Guru, so it was set it and forget it. All night smokes were a breeze.
But I tried a hot and fast butt with my Lang and I honestly couldn't tell the difference. I cooked at 325-350 the entire time and foiled it at 160 and pulled it off at 205. These are normally done in 5 hours. I couldn't tell any difference in the 5 hour cook and my old way at 230 for 14-16 hours.


icemanrrc, I still have to use my WSM until I can buy a Lang.  Did you ever try the butts at 350-375 on your WSM?  I usually cook them for 10-12 hours at 250-275 and they turn out ok.  I may try them hotter and faster the next time just to see how they turn out.  My goal is to have a Lang 60D in the future and get rid of my WSM.
icemanrrc

Yes, I did. I honestly couldn't tell a difference. When it's done, it's done..
wvanhoy

Thanks icemanrrc.  I will give it a try.

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