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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. |
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11-08-2014, 08:01 AM | #1 |
Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
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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 |
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11-08-2014, 08:07 AM | #2 |
On the road to being a farker
Join Date: 09-10-12
Location: Virginia Beach VA
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12 to 14 hours should be plenty of time. Are you going to foil?
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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 |
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11-08-2014, 08:17 AM | #3 |
Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
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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!
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11-08-2014, 08:27 AM | #4 |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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Kick the temp up to 250. Won't hurt a thing. Should take about 9-10 hours.
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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. |
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11-08-2014, 08:35 AM | #5 |
Full Fledged Farker
Join Date: 11-14-08
Location: Round Up City, Oregon
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Pitbull is right. I do 250 and they are done 8-10 hrs no foil.
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11-08-2014, 09:16 AM | #6 |
Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
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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. |
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11-08-2014, 09:43 AM | #7 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Chicago Proper
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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.
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11-08-2014, 09:46 AM | #8 |
Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
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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.
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11-08-2014, 01:30 PM | #9 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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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.
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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Thanks from:---> |
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butt, pulled pork, uds |
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