A few questions before my first overnight cook

Herm · May 2006

I've got 2 Butts at about 7.5 lbs. each. I think I've read every website and post about pulled pork, so now I think I have too much info.[p]Here's a few questions:
-Do I calculate roughly 2 hrs per pound for 7+ lbs. or for 15 lbs.?[p]-How much hickory? (I saw some that said 1 chunk, while others said 6 to 10 chunks)[p]-Do most folks add bbq sauce in bulk after pulling? or do you let guests add themselves?[p]Thanks everyone!

WessB · May 2006

Herm,
I would guesstimate between 15 and 18 hours at a dome of 230°-250°....[p]1 to 2 chunks of wood should be plenty, palm size to fist size...10 chunks of wood would taste nasty in my experience..[p]I let folks sauce on their own, some may not want any.[p]If you are not using a guru, be sure to give the lump/ash a wiggle from below befoer going to bed and you should be fine.[p]Wess

thirdeye · May 2006

Herm,[p]Cooking time is based on the weight of single pieces, in this case a 7-1/2 lb. butt will take between 11 & 16 hours depending on your temp. Two 7-1/2 lb. butts will take the same time. A 4 lb. butt willl take about half of the time.[p]A word of caution: Many folks loose their fire on their first overnighter and have had to deal with food safety issues. You may want to get your temperature in the 250° to 270° range on your first few cooks. With time you will learn to work with lower temperatures. Pork butt is very forgiving.[p]Wood flavor is a personal taste, you can barbecue without any or you can use several chunks. 10 chunks sounds way too much. I split my chunks into sticks and mix them into the lump. If you use enough wood to get gentle smoke for the first 4 hours that will be fine. [p]I like to let folks add sauce at the table, and even though I don't use sauce, I make two or three to choose from.[p]~thirdeye~

Herm · May 2006

thirdeye,[p]Thanks for the great info. Wish me luck!

A few questions before my first overnight cook

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