MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-08-2014, 08:01 AM   #1
gaspipe1
Full Fledged Farker
 
gaspipe1's Avatar
 
Join Date: 05-23-11
Location: Cranford, NJ
Default Quick Q

I'm smoking 4 butts today in my UDS. Two per rack at 225*, each butt is about 8-10 lbs. how long do you think it will take? It's my first time doing 4 and am trying to time it right. I have to be on the road no later than 7AM Sunday so I'm thinking 12-14 hours so getting them on the pit by 4PM today. Also placing the two larger butts on the lower rack hopefully that will help with have'n them all ready at same time.

Thanks for the help in advance
Gaspare
gaspipe1 is offline   Reply With Quote




Old 11-08-2014, 08:07 AM   #2
Weberlamp
On the road to being a farker
 
Join Date: 09-10-12
Location: Virginia Beach VA
Default

12 to 14 hours should be plenty of time. Are you going to foil?
__________________
Jason
Colonial Embers BBQ Team
18.5"WSM x 2
22"Weber Kettle
300 Gallon Oil Tank Pig Cooker - Piggy Smalls
Pit Master IQ110 - retired
BBQ Guru DigiQ DX2 x 2
Mav. ET-732 x 2
Weberlamp is offline   Reply With Quote


Old 11-08-2014, 08:17 AM   #3
gaspipe1
Full Fledged Farker
 
gaspipe1's Avatar
 
Join Date: 05-23-11
Location: Cranford, NJ
Default

I have never foiled, I use Chris Lilly's recipe over the years and it's perf for me and my family. So no foil, thanks for helping!
gaspipe1 is offline   Reply With Quote


Old 11-08-2014, 08:27 AM   #4
Pitbull
is one Smokin' Farker
 
Pitbull's Avatar
 
Join Date: 02-11-08
Location: Texas
Default

Kick the temp up to 250. Won't hurt a thing. Should take about 9-10 hours.
__________________
PitBull

Lyfe Tyme 20
Old Country Trailer Pit W/Upright
Smokey Mountain-Webber Kettle
Kamado-Campfire-Rocket Stove

I take nothing for granted. I now only have good days and great days.
Pitbull is offline   Reply With Quote


Old 11-08-2014, 08:35 AM   #5
rtg
Full Fledged Farker
 
rtg's Avatar
 
Join Date: 11-14-08
Location: Round Up City, Oregon
Default

Pitbull is right. I do 250 and they are done 8-10 hrs no foil.
rtg is offline   Reply With Quote


Old 11-08-2014, 09:16 AM   #6
gaspipe1
Full Fledged Farker
 
gaspipe1's Avatar
 
Join Date: 05-23-11
Location: Cranford, NJ
Default

My concern really isn't if I have enough time. I can start the smoker at anytime today, it's more of a timing question. I do enjoy my sleep lol. I just wanted to confirm that 12-14 hours at 225 is enough.

A 9-10 hour cook actually has me start much later. I rather toss them on at 4pm opposed to 8pm. I guess my question is does anyone know if it will take more than 12-14 hours for 4 butts (8-10lbs each) at 225.
gaspipe1 is offline   Reply With Quote


Old 11-08-2014, 09:43 AM   #7
jemezspring
is one Smokin' Farker
 
Join Date: 10-09-09
Location: Chicago Proper
Default

How long has it taken you in the past? 1 butt or 4, if the temp is the same I would think the time should be very similar. I have never used both racks for butts but I thought I read that it is hotter on the top level so the bigger ones might do better up there. Anyone please correct me if I am wrong.
jemezspring is offline   Reply With Quote


Old 11-08-2014, 09:46 AM   #8
gaspipe1
Full Fledged Farker
 
gaspipe1's Avatar
 
Join Date: 05-23-11
Location: Cranford, NJ
Default

I have read the same regarding grate temps and that is why I'm placing the larger meats there. Perhaps you are right regarding same time. I just figured someone here has done 4 at the same time on a drum and would be able to tell me if it takes longer.
gaspipe1 is offline   Reply With Quote


Old 11-08-2014, 01:30 PM   #9
pjtexas1
somebody shut me the fark up.

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
Default

If it seems to be cooking slower you can always bump up the temp and get caught back up on your timeline. I wouldn't worry. Butts are very forgiving and can take much higher temps.
__________________
Paul (aka Texas Pete)
Shirley 24x55 Straight Back / T&K GF /Abe's 48" Entertainer / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box Smoker on custom cart
Char-Griller Premium Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr /Smoke Daddy Pellet Pro 440

The 2019 Texas BBQ Brethren Fall Bash Planning Post! (Link)
pjtexas1 is online now   Reply With Quote


Thanks from:--->
Reply

Tags
butt, pulled pork, uds

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:24 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts