This can't be right, can it?

millstream · Posted: Thu Sep 08 11 2:41 pm Post subject: This can't be right, can it?

I am planning to do a Boston Butt for pulled pork for a family reunion this Saturday. I've read where they can take anywhere from 1.5-2 hrs/lb and my pork butt is just shy of 17 pounds. Am I looking at a 20 to 30 hour cook??? Shocked

That can't be right, can it? Confused

I'll have to start it the night before, the night before the reunion. Laughing

I am just wondering what time I should start this thing as we plan to eat around noon on Saturday.

Thanks-Scott

SoEzzy · Posted: Thu Sep 08 11 4:58 pm Post subject:

It pretty much works up to the 12lb mark, but there are lots of things you can do to speed things up.

Cook at a higher temperature every increase of 25°, decreases cooking time by about 3 minutes / lb above 300°.

Cook it low and slow for the first 8 hours, then pan or foil it and foil lid the pan, that will create a "pressure cooker" effect and the meat will cook quicker.

Combine method B with method A and wrap it and crank the temperature.
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millstream · Posted: Thu Sep 08 11 5:13 pm Post subject:

Thanks for the tips. How about cutting it in half? I wanted to smoke it overnight with 2 briskets. Kinda like to get the cook time down to about 15 hours.

Thanks-Scott

SoEzzy · Posted: Thu Sep 08 11 5:19 pm Post subject:

If you already have a cook going on for 15 hours. Cook it as is to 160 - 165°, put it into a disposable pan foil tightly over the top, and cook it till it's done, I prefer to cook that way than mess about cutting things up, I'd estimate that doing it as suggested should have it cooked to 200° in between 13 - 14 hours at 250° at the grate temperature.

You can bone it out or cut it in half, but that has never worked as well for me!

Perhaps someone else can advise on their cutting experience!
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I work here!

Teleking · Posted: Thu Sep 08 11 6:18 pm Post subject:

Co-worker of mine that I built a UDS for cuts them in half all the time with good results and less cooking time. One memorable comment was more surface area = more bark = more flavor.

Cheeers
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Pit Boss · Posted: Thu Sep 08 11 9:49 pm Post subject:

Jarhead · Posted: Thu Sep 08 11 10:19 pm Post subject:

millstream · Posted: Fri Sep 09 11 12:36 pm Post subject:

Jar and Pit-

Who ever heard of a 17 pound butt? Of course there were 2-8 pounders in there. Embarassed

Crisis averted. It's exciting to be a newbie. Laughing

Thanks-Scott

Pit Boss · Posted: Fri Sep 09 11 3:18 pm Post subject:

206Frosty · Joined: 12 Jul 2011 Posts: 15 Location: Seattle Wa

Notdumasilook · Joined: 03 Aug 2011 Posts: 15

Heck yeah cut it in half. If it was me I would let them sit on the counter for 3 hours or so to have the temp come up. It will reduce your cooking time A LOT.