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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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Old 10-12-2012, 06:12 PM   #1
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Join Date: 07-30-12
Location: Quitman, Ms
Default Uds cook time for 9# butt

I'm wondering how long to allow for a 9lb butt. I'll be cooking on the uds. Never cooked one that big, so I have no idea. Btw, I built mine with two cooking grates. Bottom one is 24" from basket, top one is about 30" from basket. Which grate would y'all recommend if not foiling? Thanks! :) Jason
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Old 10-12-2012, 06:30 PM   #2
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Join Date: 09-09-12
Location: Crystal Lake IL

It's done when the bone pulls out with little resistance. Every smoker has different characteristics. What temp, do you have a diffuser, water pan? Did you search for other threads for answers? You can probably get your answers from a few other threads. Personally I haven't done a butt, but brisket it 1.5 hours a pound at 225-250 and about an hour a pound or under at 275-300. That's the best I can help.
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Old 10-12-2012, 06:45 PM   #3
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Join Date: 07-01-12
Location: Fredericksburg, VA

many ways to do it. i like to do them at 300-325. not all butts are the same but the bone should come out easily around 205 IT. after the IT reaches about 205 check for probe tender. if it's probe tender rest it wrapped in foil and towels for an hour or two in a dry ice chest. when it comes out of the ice chest the bone will practically fall out. personally don't think it will make much difference which grate you use.
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Old 10-12-2012, 08:13 PM   #4
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Every butt is different no two will cook the same even if they weigh the same. Figure about an hour or so per pound if you cook in the area of 275 to 325, it is done when you can probe it and it goes in like butter, forget about temp of meat and judge it by how it probes.

When i did 40# of butts i put the bigger ones on my lower rack with the smaller one up top, worked great, if you are doing just one use the top rack and you will be fine.

I have never wrapped it and put in a cooler because i foil mine when the bark is set (about 160) and let it rest on the counter after i open the foil and let it cool so i can pull it.
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Old 10-12-2012, 08:17 PM   #5
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There is no time with butts because it depends on the muscle and fat contents of the piece of meat. Go by probe tender instead.
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Old 10-12-2012, 08:54 PM   #6
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Every piggie is different. 195-210 internal, if you're cruising at 275+, it should be done under 10 hours for sure. Generally, higher the cooking temp, shorter the cook (duh).
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Old 10-12-2012, 08:58 PM   #7
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I trim 10# butts to about 7. We cook them, at contests, in 3.5 hours at 325.
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Old 10-18-2012, 12:17 AM   #8
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Pork is very stubborn and will not get probe tender until an internal temp of 190 - 210. At 300 degrees plan for a 10 hour cook. But never go by time cause there are too many variables to consider that effects the duration of cooktime. It's done when it done.
Internal temp only gives us a clue to when it may be done
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Old 10-18-2012, 07:23 AM   #9
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I usually figure 1 1/2 hours per pound. Some butts I have done only take an hour per pound and others take almost 2 hours per pound.
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Old 10-18-2012, 08:04 AM   #10
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As mentioned NorthwestBBQ; a butts done when its done. You can figure a rough time frame when you are used to a certain quality of meat but the stall time varies. For me 225 and about 10 hours is about my average.
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Old 10-18-2012, 08:19 AM   #11
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300*, an hour a pound.

It will get done early, but at 205* you can hold it in a cooler for 4-5 hours easy and it still be too hot to pull by hand.
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