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Cooking a 9# Pork Butt and can't decide who to listen to

I have about twelve hours to cook.  It's a nine pound Boston Butt, so 12 hours is just under the 13.5 that the rule of thumb for butts cooking in 1.5/pound.  So, I am thinking 12 hours at 275 should do it.

I am planning on injecting (for the first time ever) and a rub, smoking with pecan.  

Anyone have suggestions since I seem to be compromising between turbo cooking and slow smoking?

Comments

  • 275 is fine not near turbo heat but I would caution you 12 hours still might not be enough time. If you can start earlier at all I would and then FTC if done early. 

    LBGE Atlanta, GA


  • lousubcaplousubcap Posts: 17,083
    See your duplicate post.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • I realized I was in the cook book forum, so went to the general forum.  Appreciate the advice.

    My major problem is that i can monitor for the first six hours but not the last part due to a game...

    i've smoked enough that i thought a butt would be most forgiving for cooking too long, but now i am worried it'll be too short.  I'm in a pickle, but i'll have meat eventually!

  • lousubcaplousubcap Posts: 17,083
    I don't think you will run long if you are stable at the 270-300*F window on a calibrated dome.  You can certainly get a sense of where you are before going "dark".  If there is anyone around who can let you know the status during your absence that should ease the angst.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • I've no idea what your schedule is,  but I've held butts for close to 6 hours with a heavy wrap of foil and lots of towels and still be too hot to handle. The stall can be a real b]tch on schedules. Any way you can cook early and hold it?  

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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