Butt time

T&S BBQ · 01-30-2015, 12:31 PM

Thinking about doing a couple of butts for Sunday. Going to cook at around 270 if I can keep temp up. Wondering how long it will take from start to finish. Going to wrap when I get the color I want, then put in oven to finish. Probably rest 2 hrs in cooler befor pulling. I'd rather be done early than late.

toymaster · 01-30-2015, 01:18 PM

How big is your butt(s)?

snapper-G · 01-30-2015, 01:20 PM

Quote:

Originally Posted by toymaster

How big is your butt(s)?

BBQ'ers do get personal

ITBFQ · 01-30-2015, 01:38 PM

When I cook butts, they are usually around 8 pounds each. At 225 degrees, I allow 80 minutes per pound, plus a two hour rest (foil, towel, empty cooler) before pulling. At 270, I'm guessing 50-60 minutes per pound. They may be done earlier than that, and that's no problem. I wrap based on color, too, and find that internal temp is usually between 160 and 165 when they are the color I am looking for. It just works out that way. Looking forward to some pictures!

JoSal73 · 01-30-2015, 01:57 PM

I usually cook around 275-300...takes me like 7-9 hours normally and then rest. 4-5 hours before wrap with a little apple juice, then another 3-4 tops to finish depending on what internal temp I want to pull.

toymaster · 01-30-2015, 02:16 PM

Quote:

Originally Posted by toymaster

How big is your butt(s)?

Quote:

Originally Posted by snapper-G

BBQ'ers do get personal

I couldn't resist

T&S BBQ · 01-30-2015, 03:24 PM

Haven't got them yet, but most I get are about 8 lbs. The hour per sounds good, I'll start a little early, and if they get done sooner, so be it. Thanks for all the input, even the butt size one . LOL

wasatchbbq · 01-30-2015, 04:14 PM

I usually cook around 225 degrees and factor about 1.25 hours per pound. I would agree with ITBFQ - at 270 degrees you are probably looking at an hour per pound. Be sure to take a good temperature and feel the meat for tenderness.

THoey1963 · 01-30-2015, 05:57 PM

At 275* and wrapping when I get the color I like (Mahogany), 8-9 pound butts usually take about 9 hours for me.

Jason TQ · 01-30-2015, 06:38 PM

275 is around 50ish mins a pound for me.

Rocky Branch BBQ · 01-30-2015, 09:38 PM

I cook it long enough to get the butt to 190 degrees then rest it like you said for a while, wrapped in a cooler. There are a lot of variables like your smoker, outside temp, wind, how many times you open to check things.

kolky · 01-31-2015, 06:46 AM

I usually cook mine around 290 until internal temp is 160 then wrap it and continue cooking until internal temp is 195. Then pull it and let it rest in a cooler wrapped.

I can usually finish an 8lb butt in 6-7 hours this way.

If you are wanting it for the game you can throw it on at 8 or 9 in the morning. Should be done by 3 then just keep it wrapped in a cooler with a towel over it. It will hold for another 2 or 3 hours that way.

Enrico Brandizzi · 01-31-2015, 10:04 AM

Quote:

Originally Posted by ITBFQ

When I cook butts, they are usually around 8 pounds each. At 225 degrees, I allow 80 minutes per pound, plus a two hour rest (foil, towel, empty cooler) before pulling. At 270, I'm guessing 50-60 minutes per pound. They may be done earlier than that, and that's no problem. I wrap based on color, too, and find that internal temp is usually between 160 and 165 when they are the color I am looking for. It just works out that way. Looking forward to some pictures!

Do You wrap in double foil or do you put it in disposable pan foiled with double aluminium ?

ITBFQ · 01-31-2015, 01:08 PM

Quote:

Originally Posted by Enrico

Do You wrap in double foil or do you put it in disposable pan foiled with double aluminium ?

Both! When I wrap for color, I put it in a pan to keep cooking. Then, when they reach finished temp, I take them out of the pan, wrap tightly in double aluminum foil, and plop them in the cooler to rest. I like to save the juices from the pan, and use a gravy fat separator thing to pour off the fat/oil.

1buckie · 01-31-2015, 01:21 PM

Quote:

Originally Posted by toymaster

How big is your butt(s)?

Quote:

Originally Posted by snapper-G

BBQ'ers do get personal

Quote:

Originally Posted by toymaster

I couldn't resist

Another question might be.....

Do You Scrunch Up Your Butt?

http://www.bbq-brethren.com/forum/sh...d.php?t=190464

I do about like ITBFQ does.....a goodly rest period really helps out......

01-30-2015, 12:31 PM	#1
T&S BBQ is One Chatty Farker Join Date: 08-28-13 Location: Matherville IL	Butt time Thinking about doing a couple of butts for Sunday. Going to cook at around 270 if I can keep temp up. Wondering how long it will take from start to finish. Going to wrap when I get the color I want, then put in oven to finish. Probably rest 2 hrs in cooler befor pulling. I'd rather be done early than late. __________________ David & Nancy Peoria Custom Cooker, Brinkman Smokin Pit, Webber 22 1/2" Kettle,Smokin-it #3,Smoky Joe,Orange super fast Thermapen ,Awesome Brethren Mini, 18.5" WSM, Blackstone Pizza oven, Weber Genesis Premium Grill, Blackstone 36" stainless steel griddle, Stainless UDS

01-30-2015, 01:18 PM	#2
toymaster is One Chatty Farker Join Date: 02-18-14 Location: Long Island, New York Name/Nickname : Turkey Master	How big is your butt(s)? __________________ Dawg Pound Smokin' Q Competition BBQ Team - KCBS member & CBJ Beam's SG-01 Offset Smoker (Brenda), Chargriller Akorn (Vanessa), Backwoods Party (Victoria), Humphrey Weeble (Deedra), Brinkmann Grill King Deluxe (Baby), Weber Smokey Joe (Gretchen), Mini BGE (Keisha) USMC - Not as lean, not as mean - Still A MARINE! If you find yourself in a fair fight, you didn't plan your mission properly :boxing:

01-30-2015, 01:38 PM	#4
ITBFQ is One Chatty Farker Join Date: 09-17-12 Location: Oswego, IL	When I cook butts, they are usually around 8 pounds each. At 225 degrees, I allow 80 minutes per pound, plus a two hour rest (foil, towel, empty cooler) before pulling. At 270, I'm guessing 50-60 minutes per pound. They may be done earlier than that, and that's no problem. I wrap based on color, too, and find that internal temp is usually between 160 and 165 when they are the color I am looking for. It just works out that way. Looking forward to some pictures! __________________ - Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL]

01-30-2015, 01:57 PM	#5
JoSal73 Full Fledged Farker Join Date: 03-25-14 Location: Dallas, TX	I usually cook around 275-300...takes me like 7-9 hours normally and then rest. 4-5 hours before wrap with a little apple juice, then another 3-4 tops to finish depending on what internal temp I want to pull. __________________ Jose's Stuff: LoneStarGrillz Insulated Vertical (Natalia) / Weber 26.5", Performer Deluxe, 22.5" OTG, Smokey Joe / Green Thermapen / ThermaQ

01-30-2015, 03:24 PM	#7
T&S BBQ is One Chatty Farker Join Date: 08-28-13 Location: Matherville IL	Haven't got them yet, but most I get are about 8 lbs. The hour per sounds good, I'll start a little early, and if they get done sooner, so be it. Thanks for all the input, even the butt size one . LOL __________________ David & Nancy Peoria Custom Cooker, Brinkman Smokin Pit, Webber 22 1/2" Kettle,Smokin-it #3,Smoky Joe,Orange super fast Thermapen ,Awesome Brethren Mini, 18.5" WSM, Blackstone Pizza oven, Weber Genesis Premium Grill, Blackstone 36" stainless steel griddle, Stainless UDS

01-30-2015, 04:14 PM	#8
wasatchbbq Got rid of the matchlight. Join Date: 01-10-10 Location: SLC, UT	I usually cook around 225 degrees and factor about 1.25 hours per pound. I would agree with ITBFQ - at 270 degrees you are probably looking at an hour per pound. Be sure to take a good temperature and feel the meat for tenderness.

01-30-2015, 05:57 PM	#9
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	At 275* and wrapping when I get the color I like (Mahogany), 8-9 pound butts usually take about 9 hours for me. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

01-30-2015, 06:38 PM	#10
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	275 is around 50ish mins a pound for me. __________________ -Jason I didn't choose D-Canoe life..........

01-30-2015, 09:38 PM	#11
Rocky Branch BBQ is one Smokin' Farker Join Date: 12-16-10 Location: Deep in the Smokies Name/Nickname : Robert	I cook it long enough to get the butt to 190 degrees then rest it like you said for a while, wrapped in a cooler. There are a lot of variables like your smoker, outside temp, wind, how many times you open to check things.

01-31-2015, 06:46 AM	#12
kolky On the road to being a farker Join Date: 03-01-11 Location: St. Louis, MO	I usually cook mine around 290 until internal temp is 160 then wrap it and continue cooking until internal temp is 195. Then pull it and let it rest in a cooler wrapped. I can usually finish an 8lb butt in 6-7 hours this way. If you are wanting it for the game you can throw it on at 8 or 9 in the morning. Should be done by 3 then just keep it wrapped in a cooler with a towel over it. It will hold for another 2 or 3 hours that way. __________________ Humphrey's Battle Box; Primo Oval XL; Weber Genesis; 18.5" WSM; Weber Jumbo Joe