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10.3 pound pork butt ... when should i put it on?

anezanez Posts: 135
edited September 2012 in Pork
i'm having a bbq tomorrow at 5:30, but will be out from 4-5 so need to have it done before then and FTC it for a few hours. 

What time should i throw it on tonight and temp? I've never done an overnight. was thinking around 9 p.m. at 275.

Thanks as always for your advice. 


  • At 275 you should be done early. At 250 you would likely be closer.


    Caledon, ON


  • You are gonna get a lot of answers that are fairly close to each other. Pick one that sounds like it will work for you.

    Personally, I cook at 250 for 2 hours a pound. Have never had this fail me.

  • anezanez Posts: 135
    cool yea was thinking 2 hours a pound at 250. prob gonna throw it on at 6 p.m. to have it finish up at around 2ish tomorrow. 

  • QDudeQDude Posts: 667
    I have never had a butt take 2 hours per pound.  Usually it takes around 12 hours for a 10 pound butt at 260 degrees or so.  My last two butts only took 10 hours.  The good news is if you get done early, simply foil the buuts, wrap them in towels, and put them in a cooler to hold.  There is no need to heat the cooler.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • anezanez Posts: 135
    how long is too long in a cooler? is there such a thing? i've seen about 4 hours or so. 

    also, fat side up on egg?


  • I do mine fat side up. I have had mine in a cooler for up to 6 hours and still be hot, but that was with several others in the cooler with it.


  • QDudeQDude Posts: 667
    I have kept butts in a cooler for up to 10 hours and had them still too hot to handle.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • anezanez Posts: 135
    My butt is 200 in middle, tho 192 in another part of it according to thermapen. Should I wait to pull?
  • anezanez Posts: 135
    I will be FTC it for 5ish hours too
  • anezanez Posts: 135
    It's 212 in a thin spot but 193 in thickest should I pull or leave on?
  • It should be good to pull.  I only take the temp in the thickest part and I usually wait until 196+.  Try to pull out the bone.  If it comes out easy you are good to go.

  • anezanez Posts: 135
    Thanks, bert. just pulled it and ftc four about 4.5 hours. first overnighter went pretty smooth. on egg from 10 p.m. til 1 p.m.

    now time to make some ABT's for my bbq. 

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