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Cooking a 9# pork butt and don't know who to listen to on times (turbo v. traditional)
I am planning on injecting (for the first time ever) and a rub, smoking with pecan.
Anyone have suggestions since I seem to be compromising between turbo cooking and slow smoking?
Comments
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Start at 275*F and once you know you are going to finish inside the FTC window adjust the temp to finish when you want. As long as your rub does not contain a large amount of sugar you can go into the low 350's to punch it home if needed. FWIW-
BTW- the pig doesn't care-it will finish when good and ready. The higher the cook temp the shorter the stall.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I back the temp into the time window that I have.
I use the following approximate cooking times for pork butt/shoulder:
225º: 2 hours a pound
250º: 1.5 hours a pound
275º: 1 hour per pound
350º: 30-45 mins per pound
Add a couple of hours for cooling and as a safety margin for the timings. There is a good amount of variability between individual pieces so take all times as rough. Times assume a full sized butt - 7-10 pounds. Temps are dome. If things are going slower than expected you can always boost the temp up mid-cook.
For your 9 pounder and a window of 12 hours, I would start out at 275º.
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
I've done smaller butts (4-5 lbs) at 350 and it was +/- an hour per pound. I've also been told by a butcher to let it rest for an hour.New Albany, Ohio
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Today I put two 7 1/2 pounders on at 9:00 am. Ran it 300 the entire time. Done at 4;30 pm. Never had to adjust temp the entire time.
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
Remember, FTC is completely unnecessary. So don't think you need an hour or two on the back end for the butt to unwind after a long hot day. You don't.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Remember, FTC is completely unnecessary. So don't think you need an hour or two on the back end for the butt to unwind after a long hot day. You don't.
Tommy
Middle of Nowhere, Northern Kentucky
1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies -
Being a newbie on here this is the first time I've heard anyone suggest smoking a pork butt anywhere near 300, let alone 350. It gives me hope that I can smoke a pork butt AND be able to sleep the night before. Is there any difference in the quality of the finished product between one cooked at 225 and one cooked at 350? Also what is FTC?Whale's Vagina, CA
XL BGE - AR Rig Combo - Bunch of other things I don't know how to use... -
SmokeySailor said:Being a newbie on here this is the first time I've heard anyone suggest smoking a pork butt anywhere near 300, let alone 350. It gives me hope that I can smoke a pork butt AND be able to sleep the night before. Is there any difference in the quality of the finished product between one cooked at 225 and one cooked at 350? Also what is FTC?~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
Some will say otherwise, but I prefer the results at 250 degrees over 325. Having said that, if time is an issue you can still get a worthwhile product above 300 degrees.Stillwater, MN
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TURBO BUTTS· Hot'n fast, 350 for 5 (+ or -) hours to internal to 200. Falls apart and oh so good! Have fun!Be sure you only get a 7lb butt or so for the time (or a couple ((same amt of time)) or more for more protein ). Note: The butt box is not required unless holding for dinner.I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard,then rub once more. Ps: I do not foil on the Egg. Also good with the coffee rub.FTC afterwards or not.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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