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Unread 06-20-2007, 04:07 PM   #15
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Originally Posted by RIX View Post
I know this is an old thread off the road map but I am doing a butt this coming weekend on a weber kettle, I don't think I will be able to keep the temps down around 225-250, I am guessing more like 300+. The rule seems to be 1-1.5 hours per lb at the lower temps, what kind of time per lb can I expect if my kettle holds at around 300? Thanks for the great info guys. RIX
At 300 ish, you will be at 3/4 (or less) to 1 hour per pound on an 8lb Butt.
It is not an exact science.
We routinly cook at 300-350 and it works fine.

But remember, it is meat temp (190-200 or so) and probe feel and not time that determines when it is done!

Plan on being done early and drop it is a hot box (cooler) to hold till ready to serve. Just makes it "mo-better"

Let us know how it goes.

"Flirtin' with Disaster" BBQ Team (RETIRED)
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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
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