Pork butt question

jsperk · 12-23-2012, 06:46 PM

I have two 8 pound butts I'm cooking for tomorrow for 4 p.m. I was going to have one as pulled and one as sliced. My question how long should I wait to throw the sliced one on after starting the pulled one. Would you let a sliced one rest a couple hours like the pulled one?

Thanks all and have a Merry Christmas.

HeSmellsLikeSmoke · 12-23-2012, 06:53 PM

What is your target pit temperature? The hotter you cook, the shorter the time needed. Rest both butts.

I would put the one on at the same time and just pull the one you are going to slice earlier so it can rest longer.

BBQ Bandit · 12-23-2012, 06:58 PM

Considering the duration of the stall and your cooker temp; hypothetically - 3 hours difference should be decent.

campdude · 12-23-2012, 07:13 PM

Quote:

Originally Posted by hesmellslikesmoke

what is your target pit temperature? The hotter you cook, the shorter the time needed. Rest both butts.

I would put the one on at the same time and just pull the one you are going to slice earlier so it can rest longer.

^^^^^^+1

jsperk · 12-23-2012, 08:19 PM

I was going to have pit temp at 250.
Thanks for replies guys.

Boshizzle · 12-23-2012, 08:51 PM

If you are goiing to cook sliced pork, I'd suggest you cook around 275 to 290 degrees for the entire cook and follow the three hour rule above.

flyingbassman5 · 12-23-2012, 09:19 PM

+1 for starting both butts at the same time and taking off the slicer first.

For sliced pork I would pull at 165 to 170 Internal temp and let rest until the second one is ready.

For the pulled pork, take the butt to 195 internal and let rest for an hour. If you cook at the 275 to 300 range and foil it at an internal of 160, you should be looking at about 5 hours (ish) of cook time. Using that method with a 9.5lber took me about 5hrs and 45mins so an 8lber should be around the 5 hour mark.

Also, don't foil the slicer. Just let it ride on its own until it hits the 165-170 mark.

IamMadMan · 12-23-2012, 09:28 PM

Try usin the smoking meat calculator

http://meatsmokingcalculator.com/

.

BB-Kuhn · 12-28-2012, 06:09 AM

+2 on starting both and removing one early. That way you know the timing will work, instead of just guessing and crossing fingers.

12-23-2012, 06:46 PM	#1
jsperk is one Smokin' Farker Join Date: 09-27-08 Location: Pittsburgh PA Downloads: 0 Uploads: 0	Pork butt question I have two 8 pound butts I'm cooking for tomorrow for 4 p.m. I was going to have one as pulled and one as sliced. My question how long should I wait to throw the sliced one on after starting the pulled one. Would you let a sliced one rest a couple hours like the pulled one? Thanks all and have a Merry Christmas.

12-23-2012, 06:53 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	What is your target pit temperature? The hotter you cook, the shorter the time needed. Rest both butts. I would put the one on at the same time and just pull the one you are going to slice earlier so it can rest longer. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

12-23-2012, 06:58 PM	#3
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Considering the duration of the stall and your cooker temp; hypothetically - 3 hours difference should be decent. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

12-23-2012, 08:51 PM	#6
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	If you are goiing to cook sliced pork, I'd suggest you cook around 275 to 290 degrees for the entire cook and follow the three hour rule above. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

12-23-2012, 09:19 PM	#7
flyingbassman5 is one Smokin' Farker Join Date: 11-26-12 Location: Saint Louis MO Downloads: 0 Uploads: 0	+1 for starting both butts at the same time and taking off the slicer first. For sliced pork I would pull at 165 to 170 Internal temp and let rest until the second one is ready. For the pulled pork, take the butt to 195 internal and let rest for an hour. If you cook at the 275 to 300 range and foil it at an internal of 160, you should be looking at about 5 hours (ish) of cook time. Using that method with a 9.5lber took me about 5hrs and 45mins so an 8lber should be around the 5 hour mark. Also, don't foil the slicer. Just let it ride on its own until it hits the 165-170 mark. __________________ 18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS

12-23-2012, 08:19 PM	#5
jsperk is one Smokin' Farker Join Date: 09-27-08 Location: Pittsburgh PA Downloads: 0 Uploads: 0	I was going to have pit temp at 250. Thanks for replies guys.

12-23-2012, 09:28 PM	#8
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	Try usin the smoking meat calculator http://meatsmokingcalculator.com/ . __________________ Humphrey's DownEast Beast W/BBQ Guru

12-28-2012, 06:09 AM	#9
BB-Kuhn On the road to being a farker Join Date: 12-27-12 Location: North Aurora, IL Downloads: 0 Uploads: 0	+2 on starting both and removing one early. That way you know the timing will work, instead of just guessing and crossing fingers.