First Butt cook

Poppi1 · March 2016

I am new and cooking my first butt this weekend. I have 16 people coming over tomorrow around 4 so based on all the great post I have read here I plan to start cooking around 10 tonight so I can monitor an hour then for an 8 pound butt should be done around 10 am at 250 temp. Does this sound right? The other question is my wife bought two butts, one 8 and one 7 pound bone in with the idea we needed both. Question is can I cook both on the egg and will it increase my cooking time? Any thoughts? One more thing; most seem to use a rub. I am in NC and use eastern sauce you put on when you eat it. Would I still want to use rub? Any thoughts suggestions greatly appreciated.

Poppi1 · March 2016

I meant to say monitor for an hour then go to bed.

kl8ton · March 2016

I recently did an 8lb and a 7 lb butt at the same time with a 16 lb brisket on my large. The brisket and one butt were done in 17 hours and the other butt took 20. I went to bed with a 275 degree dome and woke up the next morning with a 230 degree dome.

Having both on the egg will not increase your cooking time.

You can never have too much pulled pork on hand, your wife deserves a pat on the back.

I would want more time before bed to make sure it is stabilized and chugging along correctly.

If they are coming over at 4, I personally would start earlier. You can always wake up and bump the dome temp up to get them done faster the next day.

gamason · March 2016

Or... you can skip the sleepless night worrying about your temps and go turbo. Set the temp to 325-350 and let her rip. Should be done in the 6-7 hour range. If they get done earlier you can FTC till dinner time. There will be no difference in flavor or texture. Good luck

Poppi1 · March 2016

Thanks guys. All good points. I think I will take the suggestion and start a little earlier. I read where once they are done you can wrap in foil and towel and put in cooler and will stay warm for 6 hours. Should I pull apart when they first come off egg or wait?

pgprescott · March 2016

If you are running out of time, also wrap in foil and return to the egg. They will cook much faster when the steam is trapped in the foil. Happy egging.

lousubcap · March 2016

If the butts are ready when you are ready to eat, then pull and have at it. If you need to FTC then pull when ready to eat.

jtcBoynton · March 2016

Each butt cooks independently so cooking time will not be significantly increased. Using a rub is up to you. I would still salt it though. I have cooked them with just salt and smoke - turn out good. Just different than using a more ingredient packed rub.

As to your timing: plan on one hour to light and get the egg temps stable and one hour to monitor temps after putting the butts on the egg before turning in for the night. Make sure you don't start chasing temps - if you do you could be up all night.

As for cooking time, there is a good amount of variability between individual pieces so take all times as rough.

225º: 2 hours a pound

250º: 1.5 hours a pound

280º: 1 hour per pound

350º: 45 mins per pound

based on typical 7-10 pound pork butt.

Cook them at low temps overnight and assess where they are in the morning. You can always bump up the temp in the day to speed things along if necessary.

Mickey · March 2016

I did Turbo 7.5lb butt day before yesterday. 5 1/2 hours

TURBO BUTTS

· Hot'n fast, 350 for 5 (+ or -) hours to internal to 200. Falls apart and oh so good! Have fun!

· Be sure you only get a 7lb butt or so for the time (or a couple ((same amt of time)) or more for more protein )

. Note: The butt box is not required unless holding for dinner.

I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard,

then rub once more. Ps: I do not foil. Also good with the coffee rub.

saluki2007 · March 2016

Just to clarify what jtc said on chasing temps. Once you have the egg burning clean and stabilized for about an hour put your butts on. The temp will drop, don't fret. It should come back to about the same temp 30-45 min. If you are within 15-20 degrees of desired temp, let it ride. Otherwise you will be chasing your "perfect" temp all night.

YukonRon · March 2016

Cool thread

egginNthefreeworld · March 2016

Yes, turbo is that only way to go for me from here on out

Poppi1 · March 2016

Turned out well. Thanks for all the tips. Cooked from 10pm to 12:15 till reached 195 degrees at 230. All went away well fed.

ips.

First Butt cook

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