Big Butt Question. Help needed

gooddogjudge

How long will it take to cook 2 10.5 butts at 225?  12 hours? 16 hours? more, less?  Need to pull them at 10 a.m.

Jameson19

15 hours, but that's just my guesstimate 

jtcBoynton

There is a good amount of variability between individual pieces so take all times as rough.  

225º:  2 hours a pound

250º: 1.5 hours a pound

280º:  1 hour per pound

350º:  45 mins per pound

So 10.5 pounds at 2 hours per pound is about 21 hours.  Add an hour or so as a safety cushion.  If you are talking about 10am tomorrow, you better get going.

lousubcap

Same time as one- with the off-set mentioned by @jtcBoynton to be conservative.  That said, the piggy is in charge and just because they are close to the same weight does't mean they will finish at even close to the same time. If you are stacking then the one on top will likely (key word) finish sooner due to the enhanced cook environment closer to the dome.  But check each as the pig is in control here.  FWIW-

SmokingPiney

The pig is definitely in control....

outrageous

You can check them around 6 am , if not done, bump temperature to 375 and wrap in heavy duty tin foil.  turbo finish!!!

DaveRichardson

Don't have them touching if possible. And don't run solely off the temp of one butt. They will behave differently. 

DaveRichardson

I'd guess at 225 a 10 pounder would take 2 hrs per as previously stated. 

Kick up up that temp to speed it up!

ColtsFan

I wouldn't be afraid to bump that temp up. You'll yield the same results without feeling pressed for time. You can always FTC until you need them 

RedSkip

@jtcBoynton
@DaveRichardson

In my personal experience, I've never run 225 or 250 on a butt.  Do you find the lower temperature produces a better quality cook?  

I generally run around 315 dome or 275 grate, but would be willing to run 225 if it produces a better quality cook.  Any thoughts on temps...?

StillH2OEgger

I did not enjoy the two butts I did in the 325 range (separate cooks) as I do for those smoking at 240-250. I believe it does make a positive difference, but many on here prefer turbo, or at least don't feel the additional time or necessity to go overnight is worth the effort.

jtcBoynton

I normally run about 275-290º.  Good results and fits my normal schedule. I usually am aiming for having it ready for dinner.  I start the cook in the morning around breakfast time and finish it for dinner.  I will adjust the temp to fit the time I have.  I have trouble keeping my egg below 240º down here in hot south FL.  I have not seen anything that convinces me that cooking at 225º results in a significantly better end result than say 250 to 300º.   I don't turbo for an entire cook, but will bump up the temp if needed.  Yesterday I was cooking two butts that were not getting done in time.  They got a 375º boost for an hour or so. Turned out just fine.  

RedSkip

Do you guys notice parts of the butt seem to finish or probe different than other parts?  I always seem to have a tougher part that I tend to pull earlier in fear that the parts that probe well will dry out...

any thiughts on this?  I've read some folks keep that part on the grill, cut it out, while they let the tender portions rest.

DieselkW

When I read "big butt question" all I could think about was "do these jeans make my butt look big?"

I know, I'm not helping. I can tell you when the bone wiggles free, it's done.