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Small Butt Timing?

Teefus
Teefus Posts: 1,233
edited November 2018 in Pork
Bride of Teefus picked up a small (3#) boneless butt that I'll be throwing on the egg for dinner tonight. What would y'all guess for timing on a morsel of this size?
Michiana, South of the border.
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Comments

  • Hotch
    Hotch Posts: 3,564
    edited November 2018
    Not long. I would go with a lower cooking temp of 225-230 to give it more time to render for a bit and get happy! 60-90 min per pound. Check for tenderness when IT hits 195.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Teefus
    Teefus Posts: 1,233
    It’s been on the smoke for about 4 hours at 275* and IT was up to 175*. There's a nice bark.  I just applied a little more rub and wrapped it in butcher paper for the finish. Once it hits 200* I’m going to do a Malcom Reed and stick it in a cooler for an hour before shredding it up. Normally my bride does these small butts in the crock pot, and frankly they’re really good. I got to pick the method today. Winner!
    Michiana, South of the border.
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  • Teefus
    Teefus Posts: 1,233
    It took two more hours at 275* to get to 200* internal so that makes a six hour cook (two hours per pound). It’s resting in the cooler now until dinner time. 
    Michiana, South of the border.
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  • JohnInCarolina
    JohnInCarolina Posts: 32,562
    Teefus said:
    It took two more hours at 275* to get to 200* internal so that makes a six hour cook (two hours per pound). It’s resting in the cooler now until dinner time. 
    Should be just about perfect.  I would not have guessed six hours.  Glad it worked out.
    "I've made a note never to piss you two off." - Stike
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  • Carolina Q
    Carolina Q Posts: 14,831
    You never know. I bought two 5 pounders once (all they had) and tried an experiment. Cut one in half and put all three on my large at 250°. I expected the small ones to cook in half the time, but they took just as long as the 5 pounder.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Teefus
    Teefus Posts: 1,233
    The results were excellent. A nice bark, yet tender. The pork pulled well and was very juicy. Next time I may let it go just a little longer prior to pulling it off the Egg and sticking it in the cooler as there was still plenty of fat left to render off. The flavor was fantastic. My rub consisted of Kosher Salt and coarse pepper followed by Killer Hogs "The BBQ Rub". I used several chunks of Apple wood for the smoke.

    I was telling my bride that the way this cook went I might need to start doing these more often. Historically I'm a ribs and brisket guy but the ease of the cook and the excellent results suggest pulled pork will be for dinner more frequently at Casa Teefus.
    Michiana, South of the border.
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