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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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12-23-2012, 06:46 PM | #1 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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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. |
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12-23-2012, 06:53 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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.
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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-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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12-23-2012, 06:58 PM | #3 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Considering the duration of the stall and your cooker temp; hypothetically - 3 hours difference should be decent.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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12-23-2012, 07:13 PM | #4 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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^^^^^^+1
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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12-23-2012, 08:19 PM | #5 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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I was going to have pit temp at 250.
Thanks for replies guys. |
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12-23-2012, 08:51 PM | #6 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-23-2012, 09:19 PM | #7 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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+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.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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12-23-2012, 09:28 PM | #8 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Thanks from:---> |
12-28-2012, 06:09 AM | #9 |
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
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+2 on starting both and removing one early. That way you know the timing will work, instead of just guessing and crossing fingers.
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