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4lb boston butt

cfox
cfox Posts: 4
edited November -0001 in EggHead Forum
Hello, getting ready to smoke my first boston butt, 4 lb butt, could anyone recommend some smoking times for the 4 lb butt, and any other recommendations would be appreciated. thanks
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Comments

  • WessB
    WessB Posts: 6,937
    I think you are going to be disappointed with how much pulled pork you end up with for the work and time invested...assuming you are gonna pull it...250 dome, indirect....roughly 8 hours...cook till 195-200 internal.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Welcome, cfox! I might agree with Wess' comment about how little you'll probably get after a 4 lb butt cooks down - except I don't much like reheated pulled pork. Whatever doesn't get eaten when it's fresh off the egg is never as good later. Most here (all?) disagree with me, but that's my story and I'm stickin' to it. :)

    I keep threatening to do a 3-4 pounder, but I usually don't find any smaller than 7-8 lbs. Couple of weeks ago, I found a couple of small ones. Tempted to cut them in half and do 2 lb butts! hahaha

    Anyway, I wrote this a couple of weeks ago when someone asked a similar question. It's always worked for me. Hope it helps some...

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1043211&catid=1

    Good luck!

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

    Michael 
    Central Connecticut 

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  • Bacchus
    Bacchus Posts: 6,019
    My last few butts have been of the smaller variety, 4-5lbs also. I went outside the status quo, and cooked them around 375deg(indirect) on the Small. As good as a larger BI butt smoked lo/slo....? No, but not far off either, and done in a few hours.
    If you are using a Large Egg and traditional 250deg temp, might as well throw something else on like a fattie or rack of ribs.
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  • FLbobecu
    FLbobecu Posts: 309
    Carolina Q wrote:
    except I don't much like reheated pulled pork. Whatever doesn't get eaten when it's fresh off the egg is never as good later. Most here (all?) disagree with me, but that's my story and I'm stickin' to it. :)

    Don't worry, I'm with ya. I usually do 5lb'ers, here, since there's only usually 2, maybe 3 people eating here. While I find PP to be good reheated, I'd rather spend the time to make another 5lb'er, than do 8 or 10lbs at once and have left overs.

    Then again, I usually have a bit more time during the week than most folks, since I'm on disability.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Hahaha! FINALLY! Someone else who ain't thrilled with reheated butt!! I've tried it all sorts of ways - it just isn't as good. And adding Coca-Cola to it is the WORST! Keep meaning to buy some gelatin and see if that helps, but haven't done that yet. Or maybe bacon grease! Neither can be any worse that the other reheating methods.

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

    Michael 
    Central Connecticut 

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  • cfox
    cfox Posts: 4
    thanks for the tips everyone, only doing 4lb for 2 people, should be enough. thanks again
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  • CBBQ
    CBBQ Posts: 610
    Michael,
    I don't agree with you. But I also don't disagree with you. Last year I spent a week with Mike Mills and one of the things we talked about is reheated pork. With the exception of competitions he doesn't put any rub on his butts during the cooking process. Just meat and smoke. He feels that adding the rub when it's being pulled/chopped is a truer flavor that isn't changed by the cooking process or the wood that you use. I use it that process well in my business.
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