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time for pork butt

nrudiak
nrudiak Posts: 22
edited November -0001 in EggHead Forum
simce it's winter in upstate NY, its time for some snowy BBQ, ive got a 6lb bone in pork butt. the BGE book says 18hr at 225. is that a good time?
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    I would suggest 250° (dome temp) for 9-12 hours.

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

    Michael 
    Central Connecticut 

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  • nrudiak
    nrudiak Posts: 22
    12 hr is real different than 18. has anybody ever used the recipe in the BGE handbook
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  • Little Chef
    Little Chef Posts: 4,725
    I've got to agree with Carolina Q...250* dome is a lot easier to maintain. Figure 1.5-2 hours per pound. So 9-12 hours, give or take. ALWAYS cook to temp, and not time, for all cooks you do. You want 190*-200* internal for a pulled butt.
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  • Carolina Q
    Carolina Q Posts: 14,831
    I've never even seen it. Just know what works for me - and lots of other folks here.

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

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    Hey, Michelle. In case u missed it, I DID use nutmeg in the carrots - just forgot to list it. Delish!!! Thanks.

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

    Michael 
    Central Connecticut 

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  • CaptainSpaulding
    CaptainSpaulding Posts: 368
    The most valuable thing I've learned from the fine folks on this forum is to never cook meat, poultry or fish for a set time. Instead, its internal temperature determines its doneness. Conventional wisdom on Pork Butts is to pull somewhere between 190°F and 205°F internal.

    Time as a guesstimate is usually between 1.5 and 2 hours per pound at 250 dome, as Carolina Q chimed in.

    Enjoy,

    Joe
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  • Carolina Q
    Carolina Q Posts: 14,831
    what he said! temp not time.

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

    Michael 
    Central Connecticut 

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  • Little Chef
    Little Chef Posts: 4,725
    Michael: Glad you enjoyed!! :) Have you ever used a bit of nutmeg on your greens, too? ie Spinach, Kale, etc...? Money!! :laugh: Doesn't work on the whole pig head though... :sick:
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  • Carolina Q
    Carolina Q Posts: 14,831
    A whole pig's head? That'll be the day. I think you have to live in MS to want to do that. Just outside of Memphis maybe. hahaha

    Will try with the greens though. And I do know what greens are. LOL

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

    Michael 
    Central Connecticut 

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  • crmilt
    crmilt Posts: 115
    I am now a believer in lower and slower. I cook at 200 degrees for 12 hours then bump up to 250 then to 275. Trying to follow Elder Ward's method.
    __________ Chris
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  • Egghead Willie
    Egghead Willie Posts: 185
    As a newbie my self I have done 6 pork butts and all were about 8lbs and all varied in time it takes to cook. I bought a ThermaPen and go by temp. I usually pull mine at about 200 and wrap in foil and towel and place in warm cooler for a few ho urs, Good Luck
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  • beerguy
    beerguy Posts: 116
    I'm doing my first one as we speak. I loaded up my XL last night with Dragon's Breath coal, stabilized the heat at 240 dome and put on the 9.5 lb. pork but at 10:45 last night. Of course, I had to stay up for a few hours and have a few adult beverages just to make sure the temperature was O.K. ;)

    At 9:45 this morning the meat temp. was 173 and very slowly climbing. I was amazed how the BGE kept the exact same dome temperature overnight. It's 3 degrees above here in northern MN but that doesn't faze the BGE. I can't wait for later this afternoon!
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  • Egg Master 3000
    Egg Master 3000 Posts: 323
    Yes buy a thermapen!
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