Another dumb butt question.

Hook_emHornsfan_74 · February 2016

Ok. It's been a while since I have cooked a butt. I'm actually cooking 2 for tomorrow's super bowl. My question comes to timing. I'm supposed to be there around 4 tomorrow. I have 2 ten pound butts. My plan was to put them on around midnight and maybe wrap them in the morning. Cooking around 250. Thanks for the help.

Dyal_SC · February 2016

I can never time butts very well. My go-to method is turbo. If you don't have to be there until 4, you'd have plenty of time to get them done if you start them first thing in the morning.

johnkitchens · February 2016

I agree with @Dyal_SC. You should be okay on time, but if you are cutting it close increase the cooking temp. The difference in the end result will be negligible.

Gamecockeggman · February 2016

You can't go wrong with either method. Turbo is a sure thing, but if your planning low and slow you will be good if you put them on tonight. Here are some pics of the 26lbs worth that I did three weeks ago. Best of luck.

Hook_emHornsfan_74 · February 2016

Gamecockeggman said:

You can't go wrong with either method. Turbo is a sure thing, but if your planning low and slow you will be good if you put them on tonight. Here are some pics of the 26lbs worth that I did three weeks ago. Best of luck.

Did you turbo those? In the past I have usually done all nighters. Just don't end up getting much sleep since I'm so paranoid the fire is going to either climb too high or too low. I know I know. Shouldn't worry. I can thank my ADHD for that. lol

johnkitchens · February 2016

@Hook_emHornsfan_74 do you have a Maverick?

Hook_emHornsfan_74 · February 2016

I have a dual probe with remote but that's it. I know it will be fine all night, just keep waking up and checking. I wanted to get a maverick, but times are tough these days in the oil field. lol SWMBO would kill me. lol

johnkitchens · February 2016

Hook_emHornsfan_74 said:

I have a dual probe with remote but that's it. I know it will be fine all night, just keep waking up and checking. I wanted to get a maverick, but times are tough these days in the oil field. lol SWMBO would kill me. lol

Brother I hear you. My industry is in the toilet as well! We are just going day to day.

I have never done an overnighter, but I do use a Maverick so I can keep up with when doing a low and slow during the day.

Smokinpig · February 2016

If you go all night I would start earlier, around 9. Then you can always FTC if done early. That gives you 19 hours to play with roughly.

Hook_emHornsfan_74 · February 2016

Ok thanks for the help guys. Luckily it's hard to screw up a pork butt.

shtgunal3 · February 2016

I would cut the two 10lber's in half and have four 5lber's. They will cook much faster and you'll have twice the bark.

Ragtop99 · February 2016

No need to wrap them. If they are behind schedule at 9 or 10 in the morning, then bump the temp to 275* or a tad higher. The bark will stay crisp if you don't wrap them.

Cutting them in half will also guarantee they are done way in advance too.

Carolina Q · February 2016

shtgunal3 said:

I would cut the two 10lber's in half and have four 5lber's. They will cook much faster and you'll have twice the bark.

Not necessarily. I bought two 5 lb buts once and, as an experiment, cut one in half. Cooked a 5lb and two 2.5 pounders at the same time. Took the two small ones just as long as the 5'er.

Elijah · February 2016

Last butt I did I did overnight. As it crept closer to the time I was wanting to pull it I knew it wasn't going to make it. I think I got it up to 350 or maybe 400 trying to get the the tenderness I was after. Couldn't tell a difference at the end of the day.

Hook_emHornsfan_74 · February 2016

How long can you FTC pork butts safely? Looks like they are going to finish earlier than I thought.

smbishop · February 2016

The standard is 4-6 hours, as long as the meat is around 140. I have gone 6 hours with no problem (never checked the meat temp).

YukonRon · February 2016

I have gone 6 hours no problem.

Chubbs · February 2016

YukonRon said:

I have gone 6 hours no problem.

I have gone 6 too. Might go longer today. My brisket went through first stall in no time. Part of the experience. Burppp

Hook_emHornsfan_74 · February 2016

Thanks for all the help. This cook for some reason I had a tough time keep the temp at 250. Should I look at replacing my gasket? I use my plate setter, legs up, aluminum pan with some water and apple cider vinegar. Would that effect my temp. Its like I have forgotten how to cook low and slow.

Dfoshee · February 2016

I cooked mine from 10pm to 9am and its in the cooler now.

Hook_emHornsfan_74 · February 2016

Mine went on at 11 last night and are still sitting at 181. Just waiting to get out of the stall. But since I have until 4. Don't mind riding it out.

jtcBoynton · February 2016

Hook_emHornsfan_74 said:

How long can you FTC pork butts safely? Looks like they are going to finish earlier than I thought.

FTC is popular and works. I usually use my oven instead. Much less cleanup and will hold temps for as long as I want. Ovens vary greatly as to their lower temps but it is worth checking to see what yours will do. Mine has a keep warm setting with a minimum temp of 145°. I usually set my oven at 160° when holding a butt.

Darby_Crenshaw · February 2016

liquid in your pan will be a heat sink. the fire can be putting out more energy, but it will be going into the water, trying to boil it (which it won't ever do).

when the liquid evaporates, the temp will rise because the heat sink is gone.

i personally skip the water/juice in the pan. if you want apple juice on the butt, just baste it with it. lot easier, more flavor, and no affect on temps.

i don't baste either, but that's up to you.

i just find the water pan creates more problems than it solves.

Another dumb butt question.

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