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Boston butts @ 300 degrees

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bradsoxfan
bradsoxfan Posts: 9
in EggHead Forum
My intention was to smoke at 250 but I stepped out and it ran to 300 and has been at 300 for a couple hours. I'm going to just let it go since it is stuck at 300, how many hours/pound at 300?
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    @300 I would guess right at 1hr per lb. I do 7-8lbs in under 6hrs at 350

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    +1 for what @Mattman3969‌ said.
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  • Mikee
    Mikee Posts: 892
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    Not sure if you got the additional time, but I would back of the temperature once the butt gets about 160-170*. The butt needs time to slowly render off the fat and change from roast pork to pulled pork. That phase is critical and takes time. In my opinion if its rushed by higher temperatures, it will still have uncooked fat, not pull as easily, and be drier.
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  • jeroldharter
    jeroldharter Posts: 556
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    I now do turbo butts (bone in pork shoulder) at 350. I foil it between 160-180 and stop at 200-202. Takes me about 5+ hours.  I find no difference compared to 17 hours for two butts at 225. 

    I have 4 department Christmas parties for which I make 2 6-7 lb butts each. I put them on at midnight, set the alarm for 3-3:30 to foil, and then they are don ~5:30 AM. I FTC in a Yeti cooler. By noon, they are still steaming hot, pork falls apart, smoke fills the room...excellent.
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