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Pork butt

burnithot
burnithot Posts: 37
in EggHead Forum
lookin for tips and temps for pork butt 
was thinking 265-275ish grate wrapping it around 160-165ish checking it at 190-200ish as far as pullin and twisting the bones and pullin it and letting it rest awhile for pulled porked 
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 35,119
    That should do it, butt there's no need to wrap it unless you're pressed for time.  You'll get better bark if you don't.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Typically start checking around 195. Don't think I've ever pulled one below 200. You're on the right track. Agree with JIC, need to wrap if you have time. 
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  • SmokeLife
    SmokeLife Posts: 64
    Wrap if you are pressed for time, it will get you through the stall quicker. If there is time I will let it go the whole time.
    Large BGE
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  • Coastalcooker
    Coastalcooker Posts: 185
    edited December 2015
    Two-fifty dome, about two hours per pound, no crutch. Pull around 200 and it falls apart. No water in a drip pan, but do use wood-your favorite flavor-to give it a smokey taste.
    Even I can not mess this up.

    Bob
    Cookin' on the coast
    Shellman Bluff, GA
    Medium BGE

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  • Toxarch
    Toxarch Posts: 1,900
    Coastalcooker said:
    Two-fifty dome, about two hours per pound, no crutch. Pull around 200 and it falls apart. No water in a drip pan, but do use wood-your favorite flavor-to give it a smokey taste.
    Even I can not mess this up.

    Bob
    Pretty much what he said. I find that mine tend to go to 203 degrees before they are a perfect pull.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • bi11fish
    bi11fish Posts: 36
    Hard to screw up a pork butt. I have had success with lo & slow and turbo, wrapped not wrapped, depends on time allowed for the job. I let the Butt go until 201-205 and rest in cooler for at least an hour. 
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  • Homebrewguy
    Homebrewguy Posts: 158
    I've never had it take 2 hours/lb. For me, it's usually around 1.5 hours/lb. when smoking at 225-230 degrees. 
    LBGE & Masterbuilt 30" Stainless Electric Digital Smokehouse w/Cold Smoker
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  • colts124
    colts124 Posts: 6
    When you put it in the cooler, do you let it rest before foiling? My most recent cook with a brisket, I foiled right away and put it in the cooler for about 3 hours. The brisket definitely dried up. I always see the FTC topic, but have never seen the correct steps if there is one. Only tried the FTC once and didn't work out. I'm guessing 3 hours was too long or needed to let it sit 30 minutes before foiling. 
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  • slovelad
    slovelad Posts: 1,742
    @colts124 FTC is primarily for pork butt, because they don't really dry out, in fact they usually get more moist from rest.

    i don't think anyone here recomends doing it to brisket unless it's an absolute must 
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  • Legume
    Legume Posts: 15,938
    I actually think it's more standard practice to FTC brisket than not since the timing is so variable.  Some say it can get much better with rest.  The important thing is to rest the brisket 20 min or so after it comes off before you wrap so the temp stops climbing.  Briskets are more finicky than butt, tighter window from underdone to overdone.

    With a butt, just go ahead and wrap it or let it rest for 15 min.  Either way you'll be fine.  Best to wait to pull after the FTC.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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