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Help for a lurker I met

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cazzy
cazzy Posts: 9,136
in EggHead Forum
So I was in the BBQ section at my local HEB and ran into a gentlemen picking up things also.  We got to talking and he has been egging for 8 years and has come to the board here and there for some tips.

In regards to the help, he's cooking a boneless pork butt and I need some input from the board as i've never cooked a boneless.  He was going to cook it at 225 for  2 hours, then wrap in foil and cook it for 4 more.  I advised him that his approach might not yield him the pulled pork he was hoping for.  Just a estimation, how long do you think a 10# boneless pork butt would take at 250 grid? 1.5 hours per #?

He doesn't have a thermapen or a maverick so I'm just trying to give him a ballpark time frame.  I know every piece of meat can behave differently but do you have any thoughts? 
Just a hack that makes some $hitty BBQ....
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
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    Bone in or boneless really makes no difference. Not sure why you'd want to put it in foil at all while cooking. Cook at about 275 dome (250 grid) for about an hour a pound.  Tell him he needs to get a thermometer.  You can't consistently make good food unless you pull your meat off at the correct temperature.  Don't necessarily need a fancy thermometer, just something thats accurate.
    Packerland, Wisconsin

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  • U_tarded
    U_tarded Posts: 2,042
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    1.5 to 1.75 at 250 dome. I'm my experience its closer to 1.5 at 275 dome. But like you said each piece of meat is its own animal.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    cazzy- boneless and bone in are the same as the fellas stated above. tell him to go 275 indirect and assume 1.25-1.5 per lb. If he does not have a thermo, tell him to do the fork test. When he can pull a little chunk off with a fork, pull it off.

    No need for foil unless he's in a hurry and trying to beat the stall. Not recommended as I don't think it pulls as well when forced through the stall




    Keepin' It Weird in The ATX FBTX
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  • cazzy
    cazzy Posts: 9,136
    edited December 2012
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    ChokeOnSmoke said:
    Bone in or boneless really makes no difference. Not sure why you'd want to put it in foil at all while cooking. Cook at about 275 dome (250 grid) for about an hour a pound.  Tell him he needs to get a thermometer.  You can't consistently make good food unless you pull your meat off at the correct temperature.  Don't necessarily need a fancy thermometer, just something thats accurate.
    Oh i told him to get one ASAP.  That's good to know...didn't know if the bone made a difference.  All I knew was that 6 hours @ 225 would get him something like a pork roast.  
    Just a hack that makes some $hitty BBQ....
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    cazzy said:
    ChokeOnSmoke said:
    Bone in or boneless really makes no difference. Not sure why you'd want to put it in foil at all while cooking. Cook at about 275 dome (250 grid) for about an hour a pound.  Tell him he needs to get a thermometer.  You can't consistently make good food unless you pull your meat off at the correct temperature.  Don't necessarily need a fancy thermometer, just something thats accurate.
    Oh i told him to get one ASAP.  That's good to know...didn't know if the bone made a difference.  All I knew was that 6 hours @ 225 would get him something like a pork roast.  
    yep. If he has had the egg for 8 years, he needs to stop by for a few months and we'll change his world in a few weeks
    Keepin' It Weird in The ATX FBTX
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