The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-12-2012, 10:27 AM   #1
bluegrass smoke
Full Fledged Farker

 
bluegrass smoke's Avatar
 
Join Date: 07-05-10
Location: Kentucky
Downloads: 0
Uploads: 0
Default (2) 8 LBS PORK BUTTs ON UDS HOW LONG?

I'm cooking (2) 8 lbs butts I'm cooking on the UDS for a cookout tommorow.
I have ever cooked that much on there how long does it take you guys?
__________________
- 22.5" Weber One-Touch Gold
- Weber Smokey Joe Platinum
- Weber Genesis
- Big Easy Turkey Fryer
- Old Country BBQ Smoker
- UDS
Certified IMBAS MOINK Baller!
bluegrass smoke is offline   Reply With Quote


Unread 10-12-2012, 10:32 AM   #2
jeffboyette
Full Fledged Farker
 
Join Date: 01-31-10
Location: Waldorf, MD
Downloads: 0
Uploads: 0
Default

8-14 Hours. Depends on what temps you keep it at, and how cold the meat is when it hits the pit. Its done when its done. Suggest firing up a spare grill for appetizers to keep the guest happy until the pork is done. its better to get ABT, Fattys, Smoked Sausages, and Hotdogs to keep guest busy then to spend 9 hours on a butt, and pull it too early and have to chop it because its not tender.
jeffboyette is offline   Reply With Quote


Unread 10-12-2012, 11:09 AM   #3
V-wiz
is one Smokin' Farker
 
V-wiz's Avatar
 
Join Date: 03-20-12
Location: Los Angeles CA
Downloads: 0
Uploads: 0
Default

Based on my last smoke http://www.bbq-brethren.com/forum/sh...d.php?t=145661 i had one 8.2 pound butt. Make sure the butt is our of the fridge to come to room temp, ride the UDS at 275-300, if you dont open the lid and cruise at those temps then you should be done in 8-10 hours, give it extra time just in case, you will need it. Good luck and have fun.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.
V-wiz is offline   Reply With Quote


Unread 10-12-2012, 11:12 AM   #4
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

As above, depends on a number of things like cooking temp and how much you "watch" it.
I do butts hot and fast and have them in the cooler in 5 hours - size really doesn't matter a whole lot. I cook 300-350, wrap at about 2 hours if I like the color, start checking internal at about 4 hours and put to rest in the cooler or under blankets at 195ish.
However, if I'm using my slower cooker at 250-275 then I'd expect 8-10 hours.
YMMV!
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 10-12-2012, 11:22 AM   #5
sassage
Knows what a fatty is.
 
Join Date: 02-24-12
Location: Shawnee, KS
Downloads: 0
Uploads: 0
Default

Same amount of time as one butt as long as they are not touching each other.
__________________
18.5" WSM, Weber Platinum, Chargriller Trio - A witty saying proves nothing
sassage is offline   Reply With Quote


Unread 10-12-2012, 11:25 AM   #6
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

cookin em at 275 -300 6 -8 hrs until the bone wiggles out.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 10-12-2012, 01:31 PM   #7
Sc0tt
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 09-15-12
Location: Quincy, IL
Downloads: 0
Uploads: 0
Default

I just did the same thing last weekend, two 8 pounders on my UDS. They were done in about 9 hours. Ran around *250 and cooked them to *200 internal.
Sc0tt is offline   Reply With Quote


Unread 10-12-2012, 01:36 PM   #8
tbutts
On the road to being a farker
 
Join Date: 07-21-11
Location: california, Missouri
Downloads: 0
Uploads: 0
Default

I have two 9lbers on now. Cooking hot and fast 300-325 I am 4 1/2 hours in and temp is at 190 shouldn't be to much longer now.
tbutts is offline   Reply With Quote


Unread 10-12-2012, 03:24 PM   #9
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

I cooked eight 8-lb boneless butts in my two UDSs this past Monday for a
wedding and they were done in five hours flat at an average temp of 325*.
I used straight Kingsford Original and no water pan or other diverter.

I wrapped them at 165*.

John
PatioDaddio is offline   Reply With Quote


Reply

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

Loading



All times are GMT -5. The time now is 04:14 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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