Pulled pork timing question

If cooking at 225 figure at least 2 hr per pound or longer if you are not foiling during the cook. A 9.5 lb butt could easily take 22+ hours at 225 deg. You can bump the temp to 250-275 and cut that time down to 1 hr, 1.5 hr or so per pound but be careful if you have a high sugar content in your rub as it may burn at the higher temps. I would also try to allow for at least 1-2 hours of rest, wrapped in a cooler before pulling and serving.

Cook your pork butt at 250-275. it will get done much quicker and you will still have a quality product.

If people start showing up around 1, I would aim for my service to be about 2pm. Cooking between 250-275 a 10lb pork butt will take approx 10-12 hours, if not a little longer. I would throw the pork butt on the UDS about 10-11pm so it finishes between 9-11am.

Take if off the smoker when it is done and let it vent for a little, then wrap tight in foil and put it in a cooler or an oven that is turned off for a couple hours to rest. The pork butt should be done before anybody shows up and all you have to do when your most of your guest arrive is take it out of the foil, pull it and then add the fat that is in the foil into the pulled pork.

All my large cookouts (memorial day/labor day) I do 40-50lbs of pork butts and a brisket or two. I tell my friends that you can come over about 3pm and I'll serve the bbq when a majority of the people have arrived. My meats are typically done no later than 12:00pm that way they have ample time to rest and everything is ready to go before my guests arrive. I have yet to miss a deadline and the bbq always turns out great and my friends all rave about it.

Pork butt/shoulder is a very forgiving meat.

Time/temp will vary greatly...
If you are cooking at 225 - factor nearly 18 hours (give or take)
Cooking hot and fast over 300 - will be around 7-8 hours roughly.
Myself:- 275 will be around 12 -13 hours later... add a few hours resting end up seeing an 18 hour window.

Your mileage may vary... :thumb:

I try to only cook 10lbs butts (midwest easy to find). 12 hours at 235 is what I always plan. Don't forget them getting done early is OK, throw them in a cooler and let them rest for an hour or four without a problem if they come off at 9 am.

Kave Dweller said:

I try to only cook 10lbs butts (midwest easy to find). 12 hours at 235 is what I always plan. Don't forget them getting done early is OK, throw them in a cooler and let them rest for an hour or four without a problem if they come off at 9 am.

Click to expand...

Im a bit surprised that you can cook 10 lb butts at 235 in 12 hours? A 10 lb butt for me at 235 would take around 21 hours if i dont foil during the cook.

I do my Butts at 300 on the grate cook time averages 50 min lb there is no stall just a steady rise in temp.

They can hold wrapped in a cooler for a long time.. I would rather have my butts done early resting in a cooler mingling with friends, finishing sides, drinking beer etc, than fighting a stalled out butt wondering what time your gonna eat..

I would bump to the 250 - 275 range for sure.

Cook hotter, start earlier. It's better to hold a butt for a few hours, and actually preferable anyway, than to be cutting it close and risk delaying dinner, pulling before it's done, or pulling the meat the second it comes off the smoker.

I'd shoot for 275-300 and then put them on 12 hours before you want to eat. They will probably be done in 10, but at least you have wiggle room, and time to let them properly rest if so.

I'd put them in the night before, cook at about 250-275 and foil after they pass 165. A plan could be to put them on around 10, check them at 5 or 6 am. Put them in the cooler when they are done and leave them there until just before serving.

BBQ Bandit said:

Pork butt/shoulder is a very forgiving meat.

Time/temp will vary greatly...
If you are cooking at 225 - factor nearly 18 hours (give or take)
Cooking hot and fast over 300 - will be around 7-8 hours roughly.
Myself:- 275 will be around 12 -13 hours later... add a few hours resting end up seeing an 18 hour window.

Your mileage may vary... :thumb:

Click to expand...

This is exactly how I cook mine. 250-275 12-13 hours and then double wrap in foil wrap a towel around it and put it in a cooler (FTC) and like he said about 18 Hours or so tasty meats. :razz: