First Attempt at Pork Butts for Christmas day lunch

Ramiro0727 · 12-24-2012, 01:43 AM

I am attempting my first pork butts. I have 3 butts averaging about 8 pounds each. I plan to keep temp around 250 degrees on my UDS. I want to have them done around 1 p.m. Christmas day. What time should I start smoking them?
Any advice anyone can give me will be greatly appreciated. Also I am smoking 5 tri-tips also on anothe UDS. Pork butts all rubbed up

WineMaster · 12-24-2012, 05:48 AM

If ya start them at 11. Whenever they get done just throw them in a cooler. They will hold for 3-6 hrs in a cooler. Cook them so they are done at 11 a.m.

Johnny_Crunch · 12-24-2012, 07:40 AM

I estimate 1.5 hours per pound if I want to pull them. Give or take an hour or so that should get you close.

Ron_L · 12-24-2012, 07:45 AM

I agree with Johnny_Crunch. At 250 figure 90 minutes per pound. I'd also add an hour buffer just in case you get a stubborn one. When they are done wrap them in foil and put them into a pre-heated, dry cooler with towels or clean newspaper for insulation and they'll stay hot until you're ready for lunch.

Ramiro0727 · 12-24-2012, 11:21 AM

Thanks for the responce back Ron L, Johnny Crunch and WineMaster. Should I foil them after they smoke for like 5 to 6 hours?

12-24-2012, 05:48 AM	#2
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	If ya start them at 11. Whenever they get done just throw them in a cooler. They will hold for 3-6 hrs in a cooler. Cook them so they are done at 11 a.m. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

12-24-2012, 07:40 AM	#3
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	I estimate 1.5 hours per pound if I want to pull them. Give or take an hour or so that should get you close. __________________ J Crunch

12-24-2012, 07:45 AM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I agree with Johnny_Crunch. At 250 figure 90 minutes per pound. I'd also add an hour buffer just in case you get a stubborn one. When they are done wrap them in foil and put them into a pre-heated, dry cooler with towels or clean newspaper for insulation and they'll stay hot until you're ready for lunch. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-24-2012, 11:21 AM	#5
Ramiro0727 Found some matches. Join Date: 06-30-12 Location: Porterville, CA Downloads: 0 Uploads: 0	Thanks for the responce back Ron L, Johnny Crunch and WineMaster. Should I foil them after they smoke for like 5 to 6 hours?