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    16 Hours for 6 lb Pork Butt

    Posts: 37
    in EggHead Forum
    It seem like it took an awfully long time to cook my 6 lb pork butt on my medium BGE. I used my flameboss, cooked it at 235 the whole time. The temperature probe was not touching the bone but it was probably close. I injected it with a mixture of apple juice, brown sugar, Worcestershire sauce and soy sauce the evening before. I covered it with Pig Powder. I did not foil. It has wonderful bark and is very tender and tastes great! We are reheating it an serving it at a party today. It just seems like a long time. Any thoughts? (The 3 small dips in the pit temperature are not me opening the lid, that's when it rained)






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    • Posts: 1,006
      Each cut cooks a bit different.  I usually plan for a 12-14 hr cook for the regular grocery store size ones.  I've had some take 20 hrs.  Kinda freaks me out on those long ones.
      Apollo Beach, FL
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    • Posts: 4,343
      Always takes a long time below 250. 

      Little Rock, AR

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    • Posts: 2,507
      I did a 5lb 14oz yesterday at 250. Took 9 1/2 hours. Pork on the left, lamb on right.
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    • Posts: 34,736
      As above regarding protein cook times.  You can dial it up into the 260-280*F range and significantly reduce the cook time with no impact on your bark.  
      My experience with smaller butts is that their general cook time /lb is higher than larger ones.  I attribute some of that to the higher surface to volume ratio but no science behind that.  FWIW-
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 14,831
      The small ones can surprise you. I bought two 5 pounders once. As an experiment, I cut one in half and put all three pieces on my large at 250. Don't remember how long they took, about 8-9 hours I think, but the two small ones took just as long as the 5er. 

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 2,507
      The 4 lb lamb shoulder took about a 1/2 longer than the 6lb pork shoulder. It was in the front of that makes any diff
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    • Posts: 29
      I just cooked 2- 9.5 lb. butts together. Set the Digi Q for 230 and meat temp to 195. These took just at 19 hours and I pulled them at 190 internal due to time constraints. They turned out great. 
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    • Posts: 37
      Thank you all for reassuring me that I wasn't doing anything wrong. Next time I'll do an over night so it's done in the middle of the afternoon.
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    • Posts: 572
      6lbs...I would've turbo cooked it.
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    • Posts: 1,905
      There really is no benefit to cooking that low unless it's buying you more drinking time by the grill. Bump to 275° and cut about 5 hours off your cook time and I bet you can't tell a difference in the two. 
      Snellville, GA


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    • Posts: 6,629

      Cooked these today.... my new norm is to cook 285 to 300 degrees... these were 8/12 lbs a piece and I put them on @8:15am and pulled them at 4:30 pm... at this temp I never have to adjust anything once stabilized... they were perfect according to SWMBO... no more overnight cooks for me... 



      Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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    • Posts: 37
      Update. I did another 6 lb. butt last weekend but cooked it at 265 degrees. It was done (198 degree)in 10 hours. It tasted great.
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    • Posts: 799
      I go 300-325 after a good apple juice injection and seasoning. Always done in 4-5 hours.   
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    • Posts: 529
      I am not in a hurry, so I usually cook at 225*. I have done a single 8 pound butts that took 22 hours, and I just cooked two ten pounders together. One took 12 hours, the other took 14. They all seem to do their own things - quite the individuals.
      XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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    • Posts: 3,351
      Eggdicted_Dawgfan said:
      There really is no benefit to cooking that low unless it's buying you more drinking time by the grill. Bump to 275° and cut about 5 hours off your cook time and I bet you can't tell a difference in the two. 
      You are so right on this one......... I never do low and slow butts now, I always do turbo @ 350-375 done 5-6 hours and awesome every time.

      I'm only hungry when I'm awake!

      Okeechobee FL. Winter

      West Jefferson NC Summer

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    • Posts: 1,702
      JohnnyTarheel said:

      Cooked these today.... my new norm is to cook 285 to 300 degrees... these were 8/12 lbs a piece and I put them on @8:15am and pulled them at 4:30 pm... at this temp I never have to adjust anything once stabilized... they were perfect according to SWMBO... no more overnight cooks for me... 



      Were your temps Dome temp? I used the low and slow method on a 8.5 lb bone in last weekend. Started at 11:00 PM at 225 grate and then gradually bumped up the grate temp to 250 towards the end of the cook. I pulled at 3:00 PM and then when I probed with the Thermopen the temps were ranging from 195 - 202. Pulled and FTC for 3 1/2 hours and it was perfect. I will have to try the turbo method sometime to compare.
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    • Posts: 424
      edited December 2017
      I am surprised at the quick slowdown of the pit temp.  With that trajectory, I would think it would go on a much larger curve upwards.

      Question @Laserlarry, how open do you keep your daisy wheel?
      XL and Medium.  Dallas, Texas.
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    • Posts: 15,172
      Dang pig!
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
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