Large Butt: concerned center wont pull

Grilltastic

I have a 10 Lb Boston butt that I was going to smoke at 275 for 3 hours then increase temp to 325, hoping to be done in 8 to 10 hours. I read somewhere that sometimes the center will not pull. Anyone experience this in there cooks. Should I cut the butts down to 2 at 5 Lbs each. I prefer not to cut in 1/2. Will foiling when it reaches 165 help the center. I was planning on not foiling, don't really want mushy bark. Any advice will be much appreciated

billt01

cook between 275 and 325...it will be done between 8 to 10 hours...probably way before then...

Carolina Q

It'll be fine. No foil needed, no need to cut it in half either. Cook until a probe can be inserted in multiple places with no resistance. When it can, you are done. As mentioned, that temp range is fine. I'd just start it at 300-320° and keep it there.

Grilltastic

Thanks Carolina Q, do you recommend cutting back on sugar for the rub, Usually use sweet rub o mine which we love, should I switch to Bad Bryan's Butt rub, never tried before, lots of eggers seem to like it.

Carolina Q

If you are concerned about sugar burning, I don't think that happens until 350° or above. I've never used Bad Byron's, or any other commercial rub, on a butt. I understand BB is very salty, but I've never tried it.

fishlessman

bad byrons is extremely salty, it was intended to be mixed with sugars giving you the ability to sweeten it up however you want. its a great rub but you need to use it properly. on a brisket very little sugar, on a butt maybe a tird part sugar, on ribs as heavy as 50/50 works for me

Grilltastic

Thanks fishlessman, thinking of going 50/50 Bad byrons and sweet rub o mine

JohnnyTarheel

Bad Byrons is my go to...  I cook butts about 300 degrees and it finishes no more than an hour per pound and never have burnt bark...

Grilltastic

Thanks JohnnyTarheel. That's great news. Is a 10Lber ok

bgebrent

Grilltastic said:

Thanks JohnnyTarheel. That's great news. Is a 10Lber ok

Yes.  Hard to mess this up.  Have fun!

JRWhitee

As long as the IT of the center is 195 or higher it will pull.

bgebrent

JRWhitee said:

As long as the IT of the center is 195 or higher it will pull.

I agree but will usually take my butts above 200 to get maximum bark.

SmokingPiney

I like to run butts to around 205 IT before I start probing and wiggling the bone. 

Prowe

I think that the only way you could possibly go wrong is if you obsess over time. If you focus on pulling when it gets probe tsnder you will be fine. If you set a deadline of 10 hrs, and then pull the butt witbout checking tenderness you could have a problem.  I have never had a tough butt. If i expect to eat at 2 pm, and expect the cook to take 10 hrs i would put the butt on like 12 to 14 hrs ahead and let it rest in a cooler or the oven. Dont let yourself get pressed for time. Probe tender and you will be fine.

Grilltastic

Thanks for all the great input

SmokingPiney

@Grilltastic, butts are very forgiving as long as you give them their time.

Relax and have fun! 

DaveRichardson

as said earlier, Byron's is salty.  I've mixed it with a sweeter rub with good results.  The only reason I'd cut it in half is to increase my bark production by a little.

Egg On!

FATC1TY

You'll be good. I'm drunk and said so