Cook Time

dhulz

I am cooking five 10 lbs butts this weekend. Just looking for some advise on how long to cook them. I was going to aim at cooking around 225 for approx 20 hours. With 20 hours would i be adding charcoal ? 

gamason

If you start out with a full load of lump you will have no problem going 20 hours at that low of a temp. Butts are more about internal temp than time.When the bone pulls free, somewhere between 200 to 205 they are done. Don't be afraid of cooking a little hotter than 225. It will decrease cook time with no difference at all on the final product. I go turbo these days(350) for about 6 hours and they are done. Final product is as good as any L&S I ever done without all the time. Good luck!

jtcBoynton

@dhulz  Your estimate is a good rough timeframe.  Depending on your egg, you may find it easier to maintain a slightly higher temp and the results will be as good.  Alternative timing:

Approximate cooking times for pork butt/shoulder:

225º:  2 hours a pound

250º: 1.5 hours a pound

280º:  1 hour per pound

350º:  30-45 mins per pound

There is a good amount of variability between individual pieces so take all times as rough. Times assume a full sized butt - 7-10 pounds. Temps are dome.

What size egg do you have?  A large BGE will get 20 hours with a full load of charcoal at 225º.  Full load is to the top of the fire ring.

billt01

Lets talk about fat rendering....

Turbo butt cooks render less fat..if you have fatty butts you may want to go longer to render more off the butt (i.e. Brisket is in this same boat.)

I have never needed to go 20 hrs on anything I've cooked...I once had a brisket stall and had to go to 13 hrs, but never 20..

Let the butts go to 195, and let them rest in a cooler for 1 hour.....let them hit their final temp off the fire.

you will probably starting pulling them between hour 9 and 10 and you will have some stragglers that will go to 11 and maybe even 12 hrs.