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small butt timing delimma

edited 11:04PM in EggHead Forum
My local pork farm butchers on Thursdays and I called on Friday so I was unable to request a nice size Boston Butt for some pulled pork. They cut them rather small, in the 3 to 4 pound range. [p]I want to bring in some pulled pork to work on Monday and amaze my co-workers with the wonders of the egg. My problem is; when do I start my cook? If I choose to cook at 250, and it's about 2 hours per pound, plus another hour or so for multiple butts, this means getting up very, very early to get things started. I guess I could get the egg up to temp, go to bed, get up very, very early, put some hickory in and get some smoke going, add the butt and go back to sleep. But, I would rather put the butt on while I'm coming up to temp for max smoke penetration. If I lower my cook temp to around 200, how much additional time would that add to my cook? If I can get things going around midnight, take it off sometime midmorning, then I can wrap in foil and use an igloo to keep everything toasty until lunch.[p]Any suggestions?[p]Thanks


  • TurboDog,
    Awhile back I did a shoulder at higher temps.....started in the am, took off in the pm. It was quite tasty. See link below.[p]lns

    [ul][li]Turbo Butt[/ul]
  • Kelly KeefeKelly Keefe Posts: 471
    TurboDog,[p]I usually do 4lb butts at 225° and still use the 2hrs per lb rule. They come out just fine. So if you drop the temp down to 200° I'd guess you wouldn't add all that much time to the cook. Maybe an hour?[p]Kelly Keefe
    Jefferson City, MO

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