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Pulled pork butt cook time at 275

dstearndstearn Posts: 1,020
I am cooking my first pork butt soon.I will be using the Aaron Franklin Texas Style. Has anyone already tried this and how was the cook time at 275 degrees?


  • jmcnutt5jmcnutt5 Posts: 86
    What is the weight of the pork butt? You are looking at about 1 - 1.5 hours per pound probably.
  • dstearndstearn Posts: 1,020
    8 lbs. I plan on wrapping around 5 hrs and remaining cook time in foil at 8 hours total.
  • tcampbelltcampbell Posts: 646
    I cooked a 10# last week between 250/275. 16 hrs.
  • dstearndstearn Posts: 1,020
    16 hrs? Did you wrap it in foil or just 16 hrs straight?
  • tcampbelltcampbell Posts: 646
    No foil
  • tarheelmatttarheelmatt Posts: 8,314
    One word... Turbo!  
    Thomasville, NC

    My Photography Site
  • dstearndstearn Posts: 1,020
    So if I cook at 275 for 5 hrs and then wrap in foil at 275 for around 3 hrs is that considered a Turbo?
  • grege345grege345 Posts: 3,515
    dstearn said:

    So if I cook at 275 for 5 hrs and then wrap in foil at 275 for around 3 hrs is that considered a Turbo?

    No higher temp is considered turbo.
    Pretty hard to screw up pork butt on the egg but you'll wanna check temps and tenderness instead of cookin to "time".
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • dstearndstearn Posts: 1,020
    My plan was to follow the Aaron Franklin You Tube video for Texas style pulled pork.
  • dstearndstearn Posts: 1,020
    edited April 2014
    Just an update, the Pork Butt turned out great! After 5 hrs the temp was 165, wrapped it and cooked for 3 more hours at 275. Temp was 202. Rested for 45 minutes and pulled. The bone pulled out with ease. Next time I will try it without the water pan to see if it is really needed.
  • xiphoid007xiphoid007 Posts: 524
    I do turbo at 350 without foil. 10lb takes about 6 hrs. Great bark. Super easy. I've never used a water pan and never felt like I needed one.
    Pittsburgh, PA - 1 LBGE
  • Sounds great, @dstearn‌ I don think water in the pan is necessary in the pan-the Egg holds moisture so well anyways. I have sometimes put a little just to give the drippings a less hot, metallic dripping point, lest they could burn and smoke. The more I do this, though, the more I see the drippings providing enough of their own liquid.
    It's an obsession, but it's pleasin'
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