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View Full Version : 6 Pork Butts awaiting the Pit, questiong on how to cook em??


SLCMACK
04-15-2011, 11:10 PM
I have 6 Butts that have been injected with apple juice, slathered with mustard, and rubbed with some goodness. Should I keep all of them in the roasting pans the whole time and at what temp should I foil(165?) and what temp should I pull and wrap in towels and put in the cooler? Thanks in advance.

RAZORBACK JIM
04-15-2011, 11:23 PM
SLCMACK...you will get all kind of advice on this question.

This is what I do:

I put them on without the pan...but use a drip pan

Cook to 195-200

Wrap til cool enough to pull

Use drippings to mix into meat when you pull

Jim

Callahan-que
04-15-2011, 11:37 PM
Foiling is an option but not a necessity. Some people foil to help get thru the stall.

Panthers65
04-15-2011, 11:51 PM
butts are cakewalk, pretty much anywhere from 200-300 will cook them good. If they hit 10 hours or so and haven't broken the stall wrap them in foil, if not, let them ride.

SLCMACK
04-16-2011, 12:17 AM
Ok, they are cakewalk, but my main ? is should I leave them in the pans or not? I know what 1 would do, how bout the rest of ya?

Callahan-que
04-16-2011, 01:16 AM
Put them directly on the racks with a drip pan underneath them.

gtr
04-16-2011, 03:10 AM
^^^yup, like he said, on the rack with a drip pan under the rack.

Wampus
04-16-2011, 07:57 AM
I never put butts in a pan. Rarely do I even use a drip pan. Only time I use a drip pan is on a kettle or on a water smoker (water bowl IS a drip pan).

Put em on....let em ride. If the bark gets dark enough for you and you don't want them to get darker....foil. Otherwise, foil's a matter of preference.

They're done when a probe enters with little to no resistance and not before. Could be 190, could be 210. Every butt is different.


Good luck!!!

HeSmellsLikeSmoke
04-16-2011, 08:24 AM
What smoker are they going on?

I usually do not put them in a pan and I never foil until I rest them in the cooler.

cbagby64
04-16-2011, 08:54 AM
We do what Razorback said...

dataz722
04-16-2011, 05:15 PM
I don't use a pan and I don't foil until off the pit.

Cook
04-16-2011, 06:28 PM
Brave man to cook 6 butts when you don't know up from down. Wish you all the best...butts are hard to mess up.

"Sparky"
04-16-2011, 07:49 PM
I have 6 Butts that have been injected with apple juice, slathered with mustard, and rubbed with some goodness. Should I keep all of them in the roasting pans the whole time and at what temp should I foil(165?) and what temp should I pull and wrap in towels and put in the cooler? Thanks in advance.

What kind of cooker are you using?That might make a difference,but I've never smoked a butt in a roasting pan.I've done 6 butts at a time on my XL BGE many times,and I just use a drip pan to catch the grease:thumb: I only foil them for a rest in the cooler after they reach 195*.

http://i264.photobucket.com/albums/ii197/eggdoug/DSC_0031-6.jpg

http://i264.photobucket.com/albums/ii197/eggdoug/DSC_0044-5.jpg

http://i264.photobucket.com/albums/ii197/eggdoug/DSC_0047-1.jpg

http://i264.photobucket.com/albums/ii197/eggdoug/DSC_0055.jpg

http://i264.photobucket.com/albums/ii197/eggdoug/DSC_0056-3.jpg

SLCMACK
04-16-2011, 08:48 PM
I did the butts last night and they turned out pretty good. The only problem I had was when I tried to take them off the racks, they were sticking to my grates. I cook with a 24x48 Peoria Custom Cooker, a stick burner. I put the butts fat side down after reading that you get a better bark. This is the first time I have cooked fat side down. When pulling them at about 200 degrees, they were mostly falling apart but the fat side stuck to the grates. Why is this? Overall, it turned our pretty good.

fil
04-17-2011, 12:59 AM
It happens when I don't use foil sometimes. That's why I try to put the fat side down, I don't loose much meat. If i start them at say 10pm and go to bed and get up the next morning I wont use foil at the stall (cause I'm stalled ZZZZZZZ mod LOL) but if I get up early and put it on while I am messing around the house I will start checking it after 5 or 6 hrs and when it gets to 160ish I will foil it so I can get it timed out for dinner. Like everyone says its a very forgiving cut to cook.

fil

BIGBrandon2785
04-17-2011, 01:10 AM
I normally cook em for bout 10 hours on a average with hickory.Then I pull them and cook in a crock pot with apple juice until 30 minutes before serving.I throw Sweet Baby Ray's on it and its a done deal.