pork butt question

Unknown

i want to smoke a butt overnight for 12-16 hours. i was told that with the egg that it will be no better than smoking it for around 7-8 hours like i usually do. is this true? if not, how long, what temp, and do i need to continue to add chips the whole time to keep smoke on it? thanks.

Yazoo

coleman,[p]That's good question. Most folks here like making pulled pork by slow cooking pork butts and shoulders at a dome temperature around 225-250 until the internal temperature reaches 195. It takes anywhere from 1.5 to 2.5 hours per pound, depending on your cooker setup, temperature and control, size of the shoulder and amount of fat and moisture in the shoulder. Though I have seen a couple posts recently where some folks cook at a little higher temperature, around 275 I think, for around 8 hours and they felt the results were just as good as the "overnight" method. As far as adding chips, it depends on what kind of lump you use. BGE, Royal Oak and some others will give a smokier taste. Cowboy burns very clean and doesn't add much smoke flavor. If you were cooking on a charcoal smoker and liked the amount of smoke you got during your 8 hour cooks, then I'd use the same amount of chips for the overnighter. What kind of setup are you using?

The Virginian

coleman,
Use wood chunks, not chips. 3 small fist size chunks should do it. [p]For the timing, 1-1/2 - 2 hours per pount. Get a 7-8 pound butt, set it at about 225, and go man go. That will take you to 12-16 hours cooking time, which is about how I do it.[p]Also, unless you have a bbqguru, count on getting up at least once during the night to make sure the temperature is stable and all is well with the butt. [p]Good luck! [p]Brett