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Pork Butt

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edited November -1 in EggHead Forum
What is a good dome temp and internal temp for a pork butt? I will be doing a 5 pounder. Thanks in advance.
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Comments

  • Fidel
    Fidel Posts: 10,172
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    Zee,[p]250 dome, 195 or more internal.
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  • WessB
    WessB Posts: 6,937
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    Zee,
    I go with 235° grid temp, which is around 250° dome temp to start...done at an internal of 195-200° preferably closer to 200...this is for "pulled pork" if you're gonna slice it you don't need to cook it that high of an internal..[p]Wess
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  • Unknown
    Unknown
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    WessB, have never done the pulled pork. I have seen posts where they use bear claw tools. I don't have those. Is it advisable to attempt without them? I alway cook to internal temps, not time, but can you give me a ballpark idea how long a 5 lb. butt will take? Thanks.
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  • Beachbum
    Beachbum Posts: 61
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    Zee,
    I've never used "bear claws" to pull my pork.. just a fork and my fingers (which if you are not careful will get burned!)

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  • WessB
    WessB Posts: 6,937
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    Zee,
    While the bear claws do look cool, I have never used them..I have some fairly heavy rubber gloves and litterally just squeeze the meat....it will fall apart in your hands...worse case you can use a couple of forks...and the meat will still be HOT...so be careful...I would guess you would be in the 8-10 hour window..but these things never cook exactly the same twice..[p]Wess[p]Wess
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Beachbum,
    Prime rib turn out good? RD sends his love. LOL[p]Mike
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  • WessB
    WessB Posts: 6,937
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    Zee,
    While the bear claws do look cool, I have never used them..I have some fairly heavy rubber gloves and litterally just squeeze the meat....it will fall apart in your hands...worse case you can use a couple of forks...and the meat will still be HOT...so be careful...I would guess you would be in the 8-10 hour window..but these things never cook exactly the same twice..[p]Wess[p]Wess
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  • DynaGreaseball
    DynaGreaseball Posts: 361
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    Zee,[p]With a dome of about 250°, you can use the rule of thumb of about 1-1/2 to 2 hours per pound. I'm a egger less than a year, and I had a 5 lb. butt cook for 12 hours until it reached 200° internal. But most of them will get ther in about 8 hours. Bye the way, the 12 hour butt was the best I ever cooked so far. Let it do whatever it's gotta do. And enjoy!
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  • Mike in Abita
    Mike in Abita Posts: 3,302
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    Zee,
    I set up these for a Christmas eve party. Rubbed the one on the right with Bad Byrons and the other with Willingham's. Both got coated with French's.[p]PulledPork002.jpg[p]Cooked them at 250 dome, which turned out to be 230 grid in my XL.[p]PulledPork006.jpg[p]They finished in 20 hours.[p]PulledPork007.jpg[p]This was two Boston Butts weighing 8.52 and 9.64 respectfully. I stated this to let you know that two will cook roughly the same amount of time as one. I used Weekend Warrior and a two hand fulls of apple chunks.[p]Good Luck[p]Mike[p]Good luck
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