Beating a Dead Horse topic; Butt Cook Time

500

So this subject has been discussed numerous times, but I ask again because I'm a little unconfident in how it will take to cook two 8.5# bone-in Boston Butts on the Large. This is my second butt cook in the year that I've had the Egg. Had numerous other successes with ribs, chicken (whole and pieces), burgers, standing rib roast, brats, fish, veggies. So I think I know what I'm doing, just don't know long it'll take. Got a Maverick ET73 this time to monitor the temps. First 8.5# bone-in took 11 hours. That was one then. It averaged 275 dome. Couldn't seem to get it below 275 back then. Pulled it at 195. That was last Fall. Planning on starting with a clean Egg, stacking the lump with a new bag, creeping up on 250 to try and hold it there, plate setter, foil drip pan. Got the rub made. Buying the Butts Thursday; cook overnight Friday or early Saturday morning for a party Saturday night. I want to be done and pulled by 5pm. How long will it take? I know, it's done when it's done, but trying to guage so it can be fresh off the Egg and not have to be reheated. Don't want to have to hold it too long in a cooler, wrapped in towels. Any help?
Thanks for the suggestions.

Mainegg

It is scary till you have done a few and have the history to pull on. I was in panic mode the other day over a brisket so I know how you feel and I have been egging for 6 years LOL only the second brisket though and i was second guessing myself. I would put them on late Fri night midnight or so and have a clean cooler to toss them after they hit the 195. just wrap in foil and towels to keep them in the safe zone till ready to pull and serve. I think your temp and set up is all ok and if you plan on 12 - 14 hours and have a few hours in the cooler you will be good. For ball park I plan on 1.5 to 2 hours per pound to cook

NibbleMeThis

I average about 1.5 hours per pound at 250f dome temp on a large, but it can go anywhere from 1 to 2 hours a pound.

If I have a deadline like you do, I usually estimate high at 2 hours per pound and then add a few hours for resting it in a cooler and pulling.

Of course, when I plan ahead like that, it always ends up done early :pinch: but it's easier to deal with keeping it warm or reheating than it is trying to get hungry guests to understand "It's done when it's done" :woohoo:

Cory430

It's hard to hit the cook time dead center with butts. I wouldn't worry about it too much, they are just as good after 3 hours in the cooler (if not better) than fresh off the egg. It is better to let the meat rest for awhile anyway. I'd start them around 9 or 10pm the night before. It will be better for you to be early than late.

Fidel

Remember this and you'll be fine. Butts are very forgiving. They can take a lot of abuse and variation from the cooking "norm" and still turn out just fine.

If you are behind schedule you can pull it in the low 190s. You can always wrap it and boost the temps if you are falling too far behind.

If you are way ahead of schedule you can let it go to 205 or even 210 before you pull it off. You can even let it rest in the egg for a couple hours as it cools before wrapping in foil/towels/cooler.

Then you have 2-3 hours at a bare minimum that it can rest. The longer you let it rest in there (up to those 2-3 hours) the better it will be.

Misippi Egger

1) make sure the butts are separated when first on the egg - air flow between them. If they are touching too much, they will cook like a 16-17# butt instead of 2 8.5# ones and the cook time will be twice as long.

2) General guideline is 1.5-2 hr per pound at the temps you are considering.

3) Assuming your party is at 6 pm Saturday, and that the butts are 8.5#, then you should allow about 13-14 hours cook time. I would suggest you put them on at midnight, trying to keep your dome temp in the 240-250* range. Set your alarm at check them at about 3 am and again at 6 am. If you have a fire problem, at least you won't lose your meat in that time frame.

4) Saturday morning, you can adjust your dome temps as you watch the internal meat temp. If it is cooking too slow, you can raise the temp and hurry it out of the plateau, but you should have plenty of time. When it reaches 200-205* internal temp, double foil and store with towels in a dry cooler. It will safely keep for up to 4 hours and if concerned, you can leave your Maverick temp probe stuck in one of them and periodically hook the probe to your Maverick unit and check the temp.

Remove just prior to serving and pull - be careful as it will still be steaming coming out of the foil.

Good luck!

Desert Oasis Woman

I always let mine rest in the BGE

Usually count on 16 -18 hours for 2 8-9# butts. A few hours rest, then pull (from BGE) and pull (the pork) :woohoo:

My buddy Fred had his 1st butt, a 4#er, go 22 hours in his new LBGE! Yes, the thermometer was calibrated :laugh:

I do think new BGEs are more unpredictable and harder to get regulated -- just an observation -- but once they get "seasoned" they are as steady as a clock :cheer:

Kenny 13

Desert Oasis Woman wrote:

My buddy Fred had his 1st butt, a 4#er, go 22 hours in his new LBGE! Yes, the thermometer was calibrated :laugh:

That's crazy, but it just goes to show how much different cooking can be from one piece of meat to another. Even if they're the same cut.

I haven't tried butts in my egg yet so I'm anxious to see how that works out. Before I got the egg, I always allowed 2 hours per pound just to be sure they were done in time, but I never did take that long. I once cooked 6 butts at once in a cheap offset, all around 8-9#, and the first one was done in 11 hours while the last came off at 12.5 hours, cooking at a steady 230°.

drbbq

I like this advice. Midnight.

500

Thanks for the advice. This is like giving birth. I stress too much on things sometimes. Fortunately, Friday and Saturday evening I will be able to self-medicate with some liquid pain killers. I'll light it at 11pm and begin the cook around midnight.