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Pork butt question

Dawgnut
Dawgnut Posts: 6
in EggHead Forum
Bought a butt at Costco. 17 lbs, but in two pieces. Assuming roughly equal weight for sake of this question, roughly 90 minutes per pound per piece? So, 12 hours would cook both 8 lb pieces?  I'm not leaving this up to chance, I'm breaking in a thermoworks billows for this, but I'm trying to time this for Sunday. 

Go luck to the Niner's, but...GO CHIEFS!
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Welcome, really depends on your cook temp, wrap or not wrap bone in/out.....for me I run 300ish usually average 1 hour or less a pound.....225 naked about 1.5 hours a pound .....lot of latitude in a butt ...give yourself a safe finish line,  it keeps warn well
    Visalia, Ca @lkapigian
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  • buzd504
    buzd504 Posts: 3,877
    Depends on the temperature you cook it at.
    NOLA
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  • johnnyp
    johnnyp Posts: 3,932
    edited January 2020
    Butts are really forgiving.  Hotter than traditional bbq temps wont hurt them one bit.  I'd recommend running 275-300, allot yourself 12 hours, but dont be surprised if they finish early. 

    If you're a couple hours early, wrap in foil, then pack in a cooler with towels to insulate.  easy. you've got this.
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Dawgnut
    Dawgnut Posts: 6
    I was going to go at 250, so I was planning on 16 hrs. Breaking out all the toys for this one. Thermopen and the Signals/Billows duo for the first time. I can't wait. thanks guys.
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  • jtcBoynton
    jtcBoynton Posts: 2,814

    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


    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.

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Mickey
    Mickey Posts: 19,768
    edited January 2020

    TURBO BUTTS


    ·         Hot'n fast, 350 ((INDIRECT)) 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.   




    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • GregW
    GregW Posts: 2,678
    Not that it really matters, but a lower cooking temp means the butt will spend more time in the egg. More time helps add more smoke flavor. Hot and fast or low and slow will both give a good result.
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  • builderdawg
    builderdawg Posts: 105
    Dawgnut said:
    I was going to go at 250, so I was planning on 16 hrs. Breaking out all the toys for this one. Thermopen and the Signals/Billows duo for the first time. I can't wait. thanks guys.
    Be sure to post your thoughts on the Signals / Billows.  My wife bought me the combo for Christmas.  The "Signals" works great, but I've had a problem with the fan dramatically overshooting the desired temp (close to 100 degrees).  It may be user error on my part, just trying to get some feedback.
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    I’ve done low and slow and turbo method, both with great results. Depends on how you want to cook it, sometimes I enjoy the process of a longer cook and getting up early. But if you want to sleep in, have more time to not worry about it go turbo and you won’t be disappointed. Either way, will be good eats. If the meat finishes early, you can FTC (Foil, Towel/Cooler) for a few hours and maintain the pulling heat. 

    Have fun and enjoy the game! 
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Dawgnut said:
    I was going to go at 250, so I was planning on 16 hrs. Breaking out all the toys for this one. Thermopen and the Signals/Billows duo for the first time. I can't wait. thanks guys.
    Pardon me for butting in...😂  16 seems a bit long - you might not get to 12.
    Maryland, 1 LBGE
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  • Kupkaked
    Kupkaked Posts: 33
    I'm doing two 7lbs butts this weekend. Aiming for 250-270* indirect, planning on around 8hrs till around 200* internal / probe tender. 
    Haddon Township, NJ
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  • Webass
    Webass Posts: 259
    I'm not a big fan of Costco butts.  They're boneless and tend to be more of a "slab" of pork rather than a roast. As a result they tend to get done a little sooner.  That said, they're still good and very forgiving.  I just prefer bone in.

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    I am with you @Webass. When it makes sense for me to get them at Costco, I sometimes take 2 minutes to tie it back together. Not that I care about shape usually - but when doing a few together in the large, they are easier to fit over the drip pan when tied. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Yno
    Yno Posts: 529
    JohnEggGio said:
    Pardon me for butting in...😂  16 seems a bit long - you might not get to 12.
    I have had ten pound butts go 22 hours at 225*, so 16 hours isn't out of the question. The protein drive the cook, right?
    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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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Yno said:
    JohnEggGio said:
    Pardon me for butting in...😂  16 seems a bit long - you might not get to 12.
    I have had ten pound butts go 22 hours at 225*, so 16 hours isn't out of the question. The protein drive the cook, right?
    Absolutely right.  
    Maryland, 1 LBGE
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