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loomis1228
BBQ Pro
Joined: 07 Mar 2006
Posts: 608
Location: Lexington, KY
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 Posted: Jul 01 2008 Post subject: |
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Well I was thinking Jessica Simpson but was feeling a little ashamed. I know that this is a family forum! 
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Jesse Gabbard
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"Layla"--customized towable pit
"The Bone Barrel"--Weber Smoky Mountain
Hasty Bake Surburban
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BufordCityDawg
BBQ Super Fan
Joined: 23 Jan 2008
Posts: 400
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| Posted: Jul 01 2008 Post subject: |
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"The thing is with doing butt with this method is you loose the firm bark that most of us want. Nothing wrong with doing it this way but for the texture of the out side of the meat.. I would not be using foil to finish the meat off.. Just my preference and all. Tried it, didn't care for the bark or lack of it. Your method does promote the flavours of the rub to get deep into the meat."
I'll try no foil for my next smaller butt, but almost everything I've read, and everyone I've talked to about butts say cook to 165-170 then foil until done. I guess it depends on your preference, but when a legend of bar-b-que does a video of how he wins competitions, and it features this method, I'm guessing that it produces some good Q.
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jul 01 2008 Post subject: |
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| BufordCityDawg wrote: | "The thing is with doing butt with this method is you loose the firm bark that most of us want. Nothing wrong with doing it this way but for the texture of the out side of the meat.. I would not be using foil to finish the meat off.. Just my preference and all. Tried it, didn't care for the bark or lack of it. Your method does promote the flavours of the rub to get deep into the meat."
I'll try no foil for my next smaller butt, but almost everything I've read, and everyone I've talked to about butts say cook to 165-170 then foil until done. I guess it depends on your preference, but when a legend of bar-b-que does a video of how he wins competitions, and it features this method, I'm guessing that it produces some good Q.
BCD |
Legends come and legends go... and some legends live in their own minds... 
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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mikek
Newbie
Joined: 09 May 2006
Posts: 65
Location: Portland, Or
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| Posted: Jul 03 2008 Post subject: Cook time? |
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I've scoured this board for information about pork butt cooking times and I can't find close enought info.
It seems like everyone is speaking about times for 1 larger butt and I am doing 2 5# butts for the 4th. At 235 what amount of time should I expect?
Does the 2 hour/per rule apply when dealing with 2 seperate pieces of meat? |
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BufordCityDawg
BBQ Super Fan
Joined: 23 Jan 2008
Posts: 400
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| Posted: Jul 03 2008 Post subject: Re: Cook time? |
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| mikek wrote: | I've scoured this board for information about pork butt cooking times and I can't find close enought info.
It seems like everyone is speaking about times for 1 larger butt and I am doing 2 5# butts for the 4th. At 235 what amount of time should I expect?
Does the 2 hour/per rule apply when dealing with 2 seperate pieces of meat? |
2hrs/# for either butt. So in this case, 7.5-10 hours. I'd plan on 10 hours. You can rest a butt for a long time if you wrap it and put in a cooler, but you can't wave a magic wand on it and make it to temp if it isn't.
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lantern
BBQ Super Pro
Joined: 26 Jul 2007
Posts: 2001
Location: Marion,NC
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| Posted: Jul 03 2008 Post subject: |
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OK I have no shame. I'll do it. Hellooooo Vida.
(Removed to save marriages and jobs) 
oops forgot to say that I like pork butt to be between 7.5 and 8.5 pounds. I'll use whatever I can get, but am happier with that size.
Last edited by lantern on Jul 05 2008; edited 2 times in total |
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edskull69
BBQ Pro
Joined: 17 Sep 2005
Posts: 510
Location: New Jersey
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| Posted: Jul 03 2008 Post subject: |
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I really hate to go against anyobody here.....But...(no pun intended) I have been getting 7 1/2-8 # butts and they get done between 8-9 hours I cook them to an internal temp of 190. When I had my Brinkman smoke N pit pro offset it would take me 10-12 hours. Now with my Lang it has been around 8 hours. Just my two cents I hope it helps someone.
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Them Bones BBQ
Lang Model 60 with Deluxe Warming rack
www.thembonesbbq.com |
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mikek
Newbie
Joined: 09 May 2006
Posts: 65
Location: Portland, Or
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| Posted: Jul 04 2008 Post subject: 2nd question |
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Ok.
My wife went to the store to purchase the pork butts. She came back with 2 4# packs of butts which are each cut into 3 pieces. So instead of having 2 5# butts I have 6 pieces of butt at approx 1.33# each.
Can you help with a cook time? |
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doojr
BBQ Pro
Joined: 04 Jun 2008
Posts: 525
Location: Baton Rouge,LA
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| Posted: Jul 04 2008 Post subject: |
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thank you lantern, now the wife will be watching me now when i'm on the forum. lol
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OK Joe Longhorn |
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GaryC
Newbie
Joined: 26 Apr 2008
Posts: 94
Location: Chicago
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lantern
BBQ Super Pro
Joined: 26 Jul 2007
Posts: 2001
Location: Marion,NC
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| Posted: Jul 04 2008 Post subject: |
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Not much WORK getting done if you're on the forum. 
Something wrong with a bathing suit? The gif is made from a TV show that's on during the day.
Last edited by lantern on Jul 05 2008; edited 1 time in total |
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GaryC
Newbie
Joined: 26 Apr 2008
Posts: 94
Location: Chicago
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lantern
BBQ Super Pro
Joined: 26 Jul 2007
Posts: 2001
Location: Marion,NC
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| Posted: Jul 05 2008 Post subject: |
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| GaryC wrote: | | lantern wrote: | Not much WORK getting done if you're on the forum.
Something wrong with a bathing suit? The gif is made from a TV show that's on during the day.  |
No worries...I shouldn't be surfing from work anywho. |
It's no biggie. I'll take her down. I'm bad to jump at the chance to spread Vida across the globe. |
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