Butt time temp check

MrCookingNurse · May 2013

Cooking a butt Sunday morning.

8lb
275 grate
Put on at 7 am, will be home from church around 1, need to have it pulled at 530pm

Roughly have 9 hours to play with.

When I get home from church I will adjust temp prn, do not want to foil until I pull and FTC if need be.

Bone in, going to inject with Italian drsg

Edit: doing this on my small

shtgunal3 · May 2013

+1 on everything BUT the Italian dressing

MrCookingNurse · May 2013

shtgunal3 said:
+1 on everything BUT the Italian dressing

Haha I've seen it on tv and my buddy Trey only does his like this now. Just gonna give it a try.

SmokeyPitt · May 2013

I tried this method once and it turned out really good:

http://eggheadforum.com/discussion/1144753/pulled-pork-wow-from-diners-drive-ins-dives

Time sounds about right to me. Only thing I would suggest...I wouldn't rule out foiling the butt during the cook as option to speed it up if time is getting short. I don't think you will need to...but it's a good option to have if you need to speed it along.

MrCookingNurse · May 2013

@smokeypitt

That's the plan for the injection, if I have to ill foil for sure.

Mattman3969 · May 2013

@MCN- the last one I did was a 9lbs and I did it at about 275 (@ the grid) until I hit 120 or so and then bumped to 350 it finished in 7 1/2 hrs roughly. I kicked it in at 120 because I read hereg (I think) that is where smoke absorption is done. Was prolly the best one I have done yet without foil. I am in the ditch the Italian dressing camp too, but what do I know. You should try a good slather of srichacha sauce and BB butt rub. Awesome if you like a bit of heat in you bark.

Solson005 · May 2013

I did a 7 ½ lb butt on my small a couple weeks ago at 275° and no foil, same temp the entire cook and it was a touch under 8 hours. It turned out fantastic. Pulled Pork and Brisket kind of weekend.

Little Steven · May 2013

Ièm pretty sure you can do that at inferno temps

MrCookingNurse · May 2013

@mattman3969

If it wasn't moms day I'd turn up the heat! I love some sriracha sauce!

@solson005

Thanks man. That sounds like the plan!

Little Steven said:
Ièm pretty sure you can do that at inferno temps

:-??

@steveWPBFL

you got any input or just disagree?

Little Steven · May 2013

Sorry, That was sort of a gaff to the turbo butt thing, I have only done low and slow

MrCookingNurse · May 2013

Little Steven said:
Sorry, That was sort of a gaff to the turbo butt thing, I have only done low and slow

Ha I knew ya were joking. Just didn't know what to say.

Scottborasjr · May 2013

Doing the exact same cook MCN, except trying injecting teriyaki instead of Italian. Can't remember where I read that one but going to give it a go.

CANMAN1976 · May 2013

Reverse sear the damn thing!!! Just kidding.... sounds like a plan .Be sure to post pics!!!

SWVABeanCounter · May 2013

If I remeber right, Mr. Tuna is the man who injects with teiyaki. Next butt I'm gonna try that.

henapple · May 2013

That's roughly 10 hours.. Some cuts take longer... IMHO. Might start earlier or Turbo. I know little steven disagrees but I like to ftc a few hours.

Butt time temp check

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