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8Lb Pork Butt for Pulled Pork - help please

Captpablo
Captpablo Posts: 63
edited August 2012 in EggHead Forum

I've got an 8lb pork butt I picked up today. It's currently in the fridge marinating.  My target time to server is tomorrow at 7pm. What time should I put it on?  I'm going to clean out my egg shortly and fill with Royal Oak. 

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Comments

  • JWBurns
    JWBurns Posts: 344
    If it were me.. Now. 

    When you reach temp, FTC. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Obviously depends on your cooking temp. I do mine about 260-275 at the grid (300 on the dome thermo) they cook in 1.25-1.5 hrs per lb. 


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  • easttexasaggie04
    easttexasaggie04 Posts: 108
    Cen-Tex...do you do the same temp on brisket as well?
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  • nolaegghead
    nolaegghead Posts: 42,109
    I'd put it on a 6AM, shoot for 1.5 hrs lb.
    ______________________________________________
    I love lamp..
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  • Captpablo
    Captpablo Posts: 63

    Going to aim for less than 300 dome. Goal is low and slow.  At this point I have read too much. Trying to decide if I put it on tonight or tomorrow AM. Sounds like 1.5 hrs per lb is par.  6am gives a lot of time.  I had read 2hr per LB.....

     

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Cen-Tex...do you do the same temp on brisket as well?
    Yep. They are about an hour per lb at that temp. Seems the butts take a little longer


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179

    Going to aim for less than 300 dome. Goal is low and slow.  At this point I have read too much. Trying to decide if I put it on tonight or tomorrow AM. Sounds like 1.5 hrs per lb is par.  6am gives a lot of time.  I had read 2hr per LB.....

     

    There is a lot to digest on here. it's really not that hard and once you get a few under your belt, you'll be a pro. One question though: Why is the goal low and slow? The ultimate goal should be great food, no? Most people do like 225-250 dome but they don't realize that is 200-225 at the grate level. it's just too low and causes 2+ hr per lb cooks. It also dries food out. There is no just reason for it. 250-275 at the grid (which is still very much low and slow) is perfect for butts and briskets and gives the best results. leave yourself 1.5 hrs and hold it in the cooler if it's done early. You'll be fine, butts are the best and easiest things to start with so go for it, chillax, and enjoy it when it's done


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  • easttexasaggie04
    easttexasaggie04 Posts: 108
    Error on the side of starting too early. Nothing worse than freaking out when you still got 15 degrees to go on the meat and it's almost time for your company to arrive ready to eat
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Error on the side of starting too early. Nothing worse than freaking out when you still got 15 degrees to go on the meat and it's almost time for your company to arrive ready to eat
    Correct but you can bump up the egg to 350 to finish if you are in that situation. it will go fast and it won't hurt anything
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  • Captpablo
    Captpablo Posts: 63
    Thx Cen-Tex, I have done some great brisket but no butts. I'll throw it on at 6am or so and think I will be fine. Thanks for all the help. I'll take some photos along the way.

    I'm hosting man night while my wife is out of town.  If it's not done on time, we'll drink a few more rounds.



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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Thx Cen-Tex, I have done some great brisket but no butts. I'll throw it on at 6am or so and think I will be fine. Thanks for all the help. I'll take some photos along the way.

    I'm hosting man night while my wife is out of town.  If it's not done on time, we'll drink a few more rounds.




    There you go. If you've done great brisket, butts will be a snap. they are seriously so much easier and more forgiving
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