Butt Times

tazz · Joined: 11 Sep 2009 Posts: 21 Location: western MA

Hi All,
So the last time I did a butt the temp outside was about 22F. I would say that it was an 8lb. butt and I did this on a UDS that I built. I prepped the butt the day before with your standard rub and the day of the cook I put the butt on cold. The smoker held a steady temp 240 for the majority of the cook. My question is that it took 17 hours to reach an internal temp of 185. I know it takes what it takes when cooking these but that seems like a mighty long time. I'm cooking two butts tomorrow they are about 7lb and 9lb each, they'll be prepared the same way as I did my other one the only difference being the outside temp is going to be around 75. Should I plan for another 17 hour cook or do you think that the outside temp had a roll in the long cook time?

patruns · Posted: Jun 17 2010 Post subject:

tazz · Joined: 11 Sep 2009 Posts: 21 Location: western MA

I brought the smoker up to temp and I put the butt on cold from the fridge. I use this method for a better smoke ring. The way that I have the UDS setup is I use a minion type basket and I use RO lump. By the time I was done with the 17hr smoke I still had enough for another 10hrs I would guess. i can fit a whole bag in this basket.

SoEzzy · Posted: Jun 17 2010 Post subject:

What and where did you measure the temperature of the drum?

I've known short stem thermometers that give a reading that is really 20 - 30* off true, so you may really have been cooking at 220 -210* at the grate level where the meat was.

If you are cooking at around 250 you can expect time estimation at about 1.5 hours / lb on the heaviest butt.

If you kick the temperature up the time goes down, with one of my UDS's and cooking between 275 and 300 I'm about at 1 hour / lb, that's measured at the center of the drum and about an inch below the bottom grate.

When the meat goes into the stall, the temperature will read 15 - 20* below the temperature it has been running happily at, as the extra moisture leaves the meat and cool the pit down as it evaporates, it's when the pit temperature starts to go back up that I'll wrap if I'm going to.
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Soybomb · BBQ Fan Joined: 10 Nov 2009 Posts: 373

I wouldn't see any reason for outdoor temp to do anything other than raise your fuel consumption. Over 2 hours a pound at 240 and only to 185 is a bit longer than I'd expect. Are you sure your thermometer is accurate and showing the grate temp? Might just need more experimenting.

tazz · Joined: 11 Sep 2009 Posts: 21 Location: western MA

I take my temps directly under the racks, I have extra long thermometers. I'm using the taylor brand. http://www.taylorusa.com/kitchen/thermometers/classic-candy-deep-fry-thermometer.html

KSims1868 · Posted: Jun 17 2010 Post subject:

With a 9 lb butt...I would say a 16-18 hr cook time could be very likely if you're cooking in the 225-240* range.

tazz · Joined: 11 Sep 2009 Posts: 21 Location: western MA

OK, so I'll try for a little more temp and see if cuts down on my time.

tazz · Joined: 11 Sep 2009 Posts: 21 Location: western MA

Good morning all, I have the butts on, I started about 4:30 am. I am using the top rack and I have the temp holding steady at 265 as measured 1 inch below the meat. My other temp that is for the second rack is 225. Is that normal? What temp should I be using, upper or lower?

Dan

patruns · Posted: Jun 17 2010 Post subject:

For timing purposes, use the temp that is closest to the meat. If your lower rack is empty, then it is normal for the top to be higher. Heat rises and you have nothing cooler below it blocking the heat. Opening your exhaust vent might bring it down a bit. In fact, when I cooked in an upright I always left the top vent all the way open. You don't want too much stale smoke collecting around the food.
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tazz · Joined: 11 Sep 2009 Posts: 21 Location: western MA

So now it's about 3:30 and the temp on the smaller of the two butts is 181. The temp in the smoker has steadied out to 260 and I'm reading that on both thermometers. I am using a weber lid that I modified with two more of the four hole exhaust ports.

SoEzzy · Posted: Jun 18 2010 Post subject:

If you need to hurry them along, double wrap with foil, if you have time before you're wanting to serve them, just leave them alone.

At 181 on the small one you have another hour or two!
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BigQ · Newbie Joined: 27 Mar 2010 Posts: 31 Location: NW TN

I have found a formula for calculating cooking times, regardless of what I am cooking:

Pi X 1.5hrs^PPL, where Pi = 3.14, and PPL=the # of people waiting on me to finish cooking.

I have had butts take 3 days to cook Very Happy

BigQ

PitMattster · Posted: Jun 18 2010 Post subject:

I'm around an hour per lb. at 235-250 and average that be it brisket or butt. And that's in my modded ECB. However I'm at 3500ft altitude in a relatively dry climate which I think really contributes. I also bring either butt or brisket to 195 internal.
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tazz · Joined: 11 Sep 2009 Posts: 21 Location: western MA

Well by 5:00 they were both done, pulled them at 190, wraped and put in the cooler for an hour then pulled. The time worked out perfect as dinner was planned for 6:00. I found that keeping the temp at 250 or above is the trick for me.

Thanks all for the advice. Very Happy

Dan