Cooking a 9# pork butt and don't know who to listen to on times (turbo v. traditional)

Beaumonty · February 2017

I have about twelve hours to cook. It's a nine pound Boston Butt, so 12 hours is just under the 13.5 that the rule of thumb for butts cooking in 1.5/pound. So, I am thinking 12 hours at 275 should do it.

I am planning on injecting (for the first time ever) and a rub, smoking with pecan.

Anyone have suggestions since I seem to be compromising between turbo cooking and slow smoking?

lousubcap · February 2017

Start at 275*F and once you know you are going to finish inside the FTC window adjust the temp to finish when you want. As long as your rub does not contain a large amount of sugar you can go into the low 350's to punch it home if needed. FWIW-
BTW- the pig doesn't care-it will finish when good and ready. The higher the cook temp the shorter the stall.

jtcBoynton · February 2017

I back the temp into the time window that I have.

I use the following approximate cooking times for pork butt/shoulder:

225º: 2 hours a pound

250º: 1.5 hours a pound

275º: 1 hour per pound

350º: 30-45 mins per pound

Add a couple of hours for cooling and as a safety margin for the timings. There is a good amount of variability between individual pieces so take all times as rough. Times assume a full sized butt - 7-10 pounds. Temps are dome. If things are going slower than expected you can always boost the temp up mid-cook.

For your 9 pounder and a window of 12 hours, I would start out at 275º.

THEBuckeye · February 2017

I've done smaller butts (4-5 lbs) at 350 and it was +/- an hour per pound. I've also been told by a butcher to let it rest for an hour.

JohnnyTarheel · February 2017

Today I put two 7 1/2 pounders on at 9:00 am. Ran it 300 the entire time. Done at 4;30 pm. Never had to adjust temp the entire time.

Carolina Q · February 2017

Remember, FTC is completely unnecessary. So don't think you need an hour or two on the back end for the butt to unwind after a long hot day. You don't.

FarmerTom · February 2017

Carolina Q said:

Remember, FTC is completely unnecessary. So don't think you need an hour or two on the back end for the butt to unwind after a long hot day. You don't.

Agree, but it's a good tool if you want to be sure you're finished early and not scrambling at the last minute. And crap, there's two of these threads. Take your pick, all good advice. IMHO.

SmokeySailor · February 2017

Being a newbie on here this is the first time I've heard anyone suggest smoking a pork butt anywhere near 300, let alone 350. It gives me hope that I can smoke a pork butt AND be able to sleep the night before. Is there any difference in the quality of the finished product between one cooked at 225 and one cooked at 350? Also what is FTC?

Dave in Florida · February 2017

SmokeySailor said:

Being a newbie on here this is the first time I've heard anyone suggest smoking a pork butt anywhere near 300, let alone 350. It gives me hope that I can smoke a pork butt AND be able to sleep the night before. Is there any difference in the quality of the finished product between one cooked at 225 and one cooked at 350? Also what is FTC?

You will get half the replies saying only low and slow is the best and the other half saying you will not tell the difference. I have personally done both L&S and turbo many times. I nor anyone else who has eaten my pulled pork has ever said they could tell something was different. My normal method is have it in the smoke at 250 until the stall, sometimes I wrap in foil, sometimes not depends on how the mood hits me. I bump temp up to 350 to power through the stall. FTC is wrap in foil, towels and into a cooler to rest.

StillH2OEgger · February 2017

Some will say otherwise, but I prefer the results at 250 degrees over 325. Having said that, if time is an issue you can still get a worthwhile product above 300 degrees.

Mickey · February 2017

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 on the Egg. Also good with the coffee rub.

FTC afterwards or not.

Cooking a 9# pork butt and don't know who to listen to on times (turbo v. traditional)

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