Record Butt

BBQBluesStringer

Well, I have long been the proponent of cooking a butt 2 hours per pound or thereabouts, but Saturday I was under the gun to produce one in much less time. So, I stabilized at 275 instead of my normal 225, and plopped a 6.67 lb butt on at 8:00 AM (overslept to boot). It hit the plateau shortly after noon, and I pulled it at 200 internal at 3:30. After two hours resting in the cooler it pulled as nicely as any butt I've ever cooked, and it tasted great. Beautiful bark! So it can be done. Butt doesn't have to be an overnight ordeal. You can cook a small one in daylight hours.

Rumrunner

BBQBluesStringer, congrats on trying that. I've doing my butts like that for about a year and they have been coming out great. It takes me approx 9-10 hours to do an 8lb butt that's been injected with a liquid of your choice.

Mark Backer

Rumrunner,[p]I can't WAIT to try this. While I enjoy the romance of the all night low and slow, I've got folks that want their butts now, and if'n I could get up in the morning, fire up the egg, and do one same day, man would that be great. [p]I am planning to re-do my gasket on the large this weekend, then we'll have an abbreviated butt cook. [p]Can. Not. Wait![p]Thanks BBQBluesStringer and Rumrunner!

Mark

BBQBluesStringer,
Try cranking it up to about 350, you can cut that time in half. Not as good as an overnight cook, but good all the same.
Mark

Mark Backer

Mark,[p]I may try it, but the 8 hour one seems like the best of both worlds: a same day cook but still the commitment of the entire day (well, 8 hours). [p]Good work folks.

Wonderful Wino

Rumrunner,[p]Do you wrap in aluminum foil at 4hours or just a straight shot @ 275?

BBQBluesStringer

Wonderful Wino,
I didn't wrap mine until it went in the cooler. Just cooked at 275 indirect.

ChrisC

BBQBluesStringer,[p]Can you tell me - was it 275 dome or meat level?[p]Thanks,
Chris

BBQBluesStringer

ChrisC,
Meat level. Guru probe was clipped to the cooking grate a few inches from the butt.