Thoughts from Pork Butt Pro's, please

Grillmagic

I have a 9.77 pound bone in pork butt that I am considering cutting in half to help speed up a low and slow cook, I planned on smoking it whole indirect at 250 dome but do to the bad weather coming in to Michigan tonight (6 to 8 inches of snow tonight with maybe another 4 to 6 tomorrow) I was thinking of trying to cut it as close to half as I can eyeball and sticking them on at 8 AM for a FTC to have ready for game time verses keeping it whole and going 15/18 hours through the night. My XL is not covered nor do I have a rain ware cap.

Thanks, 

Chuck

Dimondale Michigan

DaveRichardson

If you half them, make sure they don't touch. They more than likely WONT cook at the same rate, so be mindful there as well. Rotating is not needed. Stick with 275-ish to 300 for grate level temp and there won't be much of a stall (from my eggsperience).

I don't use Texas Crutch (foil) because I like the bark crispy. I find that foiling thru the stall makes bark soggy and spongy.

Terrebandit

You should consider doing it turbo. Also, remember that the butt will shrink considerably after it's cook. Not sure how many people you are going to feed. Another possibility is to cook it low and slow until you get a decent crust, then wrap in foil, and finish it in the oven. Once you wrap it, the cooking process speeds up.

Grillmagic

DaveRichardson said:

If you half them, make sure they don't touch. They more than likely WONT cook at the same rate, so be mindful there as well. Rotating is not needed. Stick with 275-ish to 300 for grate level temp and there won't be much of a stall (from my eggsperience).

I don't use Texas Crutch (foil) because I like the bark crispy. I find that foiling thru the stall makes bark soggy and spongy.

@davidrichardson thanks I have done 10/12 Pork Butts on the BGE but most have been a 2 pack from SAMS averaging 7 to 8 pounds each and cooking to temp of 198/205 when the bone pulled clean and they typically have taken 1 3/4 hours to 2 hours a pound at 250 dome, what's  your thoughts on the 2 at 275/300 dome. Thanks in advance.

Silver_Britches

I've done it, and it came out fine. The dual-probe Maverick was vital, because one was done about 90 mins before the other.

DaveRichardson

They will move much quicker... Maybe 1 to 1.15 hr per pound. Just remember, a butt is a butt is a butt.... They will do what they want when they want with little regard for your desires. Patience and temp management.

Do you have a maverick or iGrill to remote temp monitor???

Grillmagic

DaveRichardson said:

They will move much quicker... Maybe 1 to 1.15 hr per pound. Just remember, a butt is a butt is a butt.... They will do what they want when they want with little regard for your desires. Patience and temp management.

Do you have a maverick or iGrill to remote temp monitor???

I have a Maverick 733 and was planning on putting one probe in what ever ends up looking smaller of the two set at 185 and the 2nd on the grid at 235/265

jcaspary

If you are pulling set it for 195 IT and leave closed till then.  When it probes like buttah or the bone pulls out easily with two fingers it is done.  No peeking.   )

DaveRichardson

Everyone is different..... 195, 200, 201, etc...... I'm a 202 guy for butts.

Mattman3969

What did you decide on doing?

Grillmagic

I'm going to start checking them at 185 just to keep a eye on them, I won't pull off the BGE until the bone pulls clean which for me has been around 203. I just cut them in two and I ended up trussing/tieing one. Going to shoot for getting them on at 6:30/7:00 AM at 250/275 indirect with some apple chunks and hope to FTC around 4/5 and have ready to eat after 6:00 until everything's gone

Grillmagic

Still waiting, MPD's and 2-5 pound Butts