oink
The BBQ BRETHREN FORUMS.


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
Old 12-23-2012, 06:46 PM   #1
jsperk
is One Chatty Farker
 
Join Date: 09-27-08
Location: Pittsburgh PA
Default 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.
jsperk is online now   Reply With Quote


Old 12-23-2012, 06:53 PM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

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.
__________________
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
HeSmellsLikeSmoke is offline   Reply With Quote


Old 12-23-2012, 06:58 PM   #3
BBQ Bandit
Babbling Farker
 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Default

Considering the duration of the stall and your cooker temp; hypothetically - 3 hours difference should be decent.
__________________
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
BBQ Bandit is online now   Reply With Quote


Old 12-23-2012, 07:13 PM   #4
campdude
is One Chatty Farker

 
campdude's Avatar
 
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
Default

Quote:
Originally Posted by hesmellslikesmoke View Post
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.
^^^^^^+1
__________________
NB Bandera with baffle, fire grate, and charcoal basket mods
Modded ECB with Rotisserie
ET-732
Superfast splashproof Blue Thermapen
Stok Gasser
Turkey Fryer
Camp Stove and Cast Iron Cookware
Zero Club
Branndair Uisage Beatha Cuallach
campdude is offline   Reply With Quote


Old 12-23-2012, 08:19 PM   #5
jsperk
is One Chatty Farker
 
Join Date: 09-27-08
Location: Pittsburgh PA
Default

I was going to have pit temp at 250.
Thanks for replies guys.
jsperk is online now   Reply With Quote


Old 12-23-2012, 08:51 PM   #6
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

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.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 12-23-2012, 09:19 PM   #7
flyingbassman5
is one Smokin' Farker
 
flyingbassman5's Avatar
 
Join Date: 11-26-12
Location: Saint Louis MO
Default

+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.
__________________
18" OTS, 22" OTG, SJ Silver, Vintage 1981 Coleman Bullet, PBC, UDS, QMaster Senior ATC
flyingbassman5 is offline   Reply With Quote


Old 12-23-2012, 09:28 PM   #8
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Try usin the smoking meat calculator

http://meatsmokingcalculator.com/

.
__________________
Freedom is the right to be wrong, not the right to do wrong
IamMadMan is online now   Reply With Quote


Thanks from:--->
Old 12-28-2012, 06:09 AM   #9
BB-Kuhn
Full Fledged Farker
 
BB-Kuhn's Avatar
 
Join Date: 12-27-12
Location: North Aurora, IL
Default

+2 on starting both and removing one early. That way you know the timing will work, instead of just guessing and crossing fingers.
BB-Kuhn 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 04:20 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.