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NeilH
08-15-2013, 09:31 AM
Whats the best temp to cook a bone in butt at and whats the internal temp to take off the smoker to get pulled pork?

(Will be using a 18.5 WSM)

QDoc
08-15-2013, 09:40 AM
250* +/ - 25 * allows for better rendering than higher temp. Lower temp takes longer . Put in a paper grocery sack or use plain butcher paper wrap at 165*. Take off at 200* +/- 5* depending on bone pull. let it rest in the paper for an hour.

dajogejr
08-15-2013, 09:41 AM
Whats the best temp to cook a bone in butt at and whats the internal temp to take off the smoker to get pulled pork?

(Will be using a 18.5 WSM)

Trying not to sound like a jerk...

You're going to get 100 different answers on what temp to cook it at.

What you'll get as a pretty standard answer...you don't cook to Internal Temp (IT). You cook to feel. When you stick a probe in it and it feels like jelly or melted butter, it's done. Probe several places. When the bone wiggles free easily, it's done.

I start probing/checking for doneness when the IT hits about 192.
Some are done mid 190's, some are done early 200's, each animal and cut is different.

I prefer slow and low. 220 to 240 degrees. 8 to 12 hours (depending on the size of the butt). Trim fat cap to 1/4"...and fat cap down.

NCGuy68
08-15-2013, 10:20 AM
All of the above advise is Good brother Neil. Just remember, DO NOT be in a hurry or you'll have 'Hog Hoof' rather then Nice, Tender 'Hog Que'.

For example, last Sunday I smoked a 11 # bone-in Butt and it took 12 hours to 'Get Right'. Time consuming? Yes, Worth the wait?.............OH YEAH!......

I like to see 200 to 210 F on a instant read thermo and it probes tender.

When done, sprinkle it with the sauce of your choice. Myself and my Sweetie Pie really like a little Scott's sauce made right here in OUR beautiful state of NC - Goldsboro. Get it at Food Lion, Harris-Teeter, etc. or on-line at:

www.scottsbarbecuesauce.com (http://www.scottsbarbecuesauce.com)

Enjoy, and Most Important........Have Fun!....................:biggrin1:

Bludawg
08-15-2013, 10:29 AM
I normally cook mine at around 300 deg. No need to mess with a thermometer cook it until the bone wiggles loose. wrap it rest it 2 hrs pull it. I cooked one on the OTS on Mon 8.5 lber took 6 hrs.

NeilH
08-15-2013, 10:32 AM
All of the above advise is Good brother Neil. Just remember, DO NOT be in a hurry or you'll have 'Hog Hoof' rather then Nice, Tender 'Hog Que'.

For example, last Sunday I smoked a 11 # bone-in Butt and it took 12 hours to 'Get Right'. Time consuming? Yes, Worth the wait?.............OH YEAH!......

I like to see 200 to 210 F on a instant read thermo and it probes tender.

When done, sprinkle it with the sauce of your choice. Myself and my Sweetie Pie really like a little Scott's sauce made right here in OUR beautiful state of NC - Goldsboro. Get it at Food Lion, Harris-Teeter, etc. or on-line at:

www.scottsbarbecuesauce.com (http://www.scottsbarbecuesauce.com)

Enjoy, and Most Important........Have Fun!....................:biggrin1:
Hey Bro, being that I'm from salisbury, (in wilmington now) I go thru a bottle of that stuff once a month. I try it on anything. What temp did you cook yours at for a 12 hour cook?

Thanks for the answers so far, I figured everyone did it different.

Terry The Toad
08-15-2013, 10:38 AM
The good news is that pork butt is one of the easiest things to cook. Low and slow; hot and fast... doesn't matter. It is very forgiving.

I cook mine at ~250 for about an hour per pound. No need to stress over it.

As mentioned earlier, do a probe test, or wiggle the bone to see if it is loose. Or do both. I find that the butts are pretty consistently ready once they get to 200 internal temp.

At that point, I pull the butt from the smoker, put it in a pan, cover with foil, put it in a cooler (or wrap with towels), and let it rest for an hour or so.

After that, enjoy! :becky:

aawa
08-15-2013, 10:44 AM
I did an 8lb pork butt at 350 on my Weber Performer, it finished in 5 hours. I did have to wrap it in foil because the bark was starting to get too dark for my taste, and the outside was getting dried out so i spritzed it before I wrapped it.

Here is my cook thread on the Hot and Fast pork butt.
http://www.bbq-brethren.com/forum/showthread.php?t=168209

early mornin' smokin'
08-15-2013, 10:48 AM
i'm a 250-275 guy. 198 internal temp usually. As long as you keep it sub 300, you shouldn't have an issue with burning so skip the foil, much better bark.

potaetoSON
08-15-2013, 10:52 AM
what they all said.

i like to cook everything at 275. 8# butts i go 4-5 hours with smoke IT of 150-160, then foil. temp again in 2 hours, like to start checking bone at 190. tent for 115-20min then foil to cooler for a while. its typically an 8 hour cook with 2 hour rest.

NCGuy68
08-15-2013, 10:59 AM
Hey Bro, being that I'm from salisbury, (in wilmington now) I go thru a bottle of that stuff once a month. I try it on anything. What temp did you cook yours at for a 12 hour cook?
Between 210 and 240 F, never above 250. My smoker temp varies with the wind and outside temp because I use a Really Old Char-Griller that I modified.

However, it really doesn't matter what cooker/smoker you're using. Heck, I've tasted GREAT HOG that was cooked in a Galvanized Trash Can! Most important is to Learn how your Weber runs/works and you'll get the hang of it.

I have to refuel mine about every 3 hours which gives me the chance to 'Eye-Ball' the Hog and see if the fat is dripping out 'Nice'.

Some folks ask, 'What do I do during the long cookin' process'? Simple Answer: Enjoy a Adult Beverage!............:-D

Have Fun and Enjoy Your 'Que' .............:becky:

NeilH
08-15-2013, 11:20 AM
Between 210 and 240 F, never above 250. My smoker temp varies with the wind and outside temp because I use a Really Old Char-Griller that I modified.

However, it really doesn't matter what cooker/smoker you're using. Heck, I've tasted GREAT HOG that was cooked in a Galvanized Trash Can! Most important is to Learn how your Weber runs/works and you'll get the hang of it.

I have to refuel mine about every 3 hours which gives me the chance to 'Eye-Ball' the Hog and see if the fat is dripping out 'Nice'.

Some folks ask, 'What do I do during the long cookin' process'? Simple Answer: Enjoy a Adult Beverage!............:-D

Have Fun and Enjoy Your 'Que' .............:becky:
Definitely. I'm gonna go thru a 12 pack without trying.

code3rrt
08-15-2013, 11:24 AM
Well Nieil, looks like you have all the right advice already. Let us know how you decide to do it, and post some pron when yur done

KC

jrn
08-15-2013, 11:37 AM
I like to cook'em at 300-325*.

At those temps it will plow right through the stall.

I use the bone wiggle test. But I can tell you they always go to at least 200* IT.

dajogejr
08-15-2013, 11:43 AM
When you start cooking at higher temps, just be sure your rub isn't going to burn up.
When we use brown sugar in our own rub, it burns up at about 275 or so.
Turbinado doesn't burn at higher temps... Something to keep in mind.

El Ropo
08-15-2013, 12:53 PM
Yep, when I use sugar in a rub, it's always turbinado. I like to cook in the 300-325 range too. Great results, less time.

AWaters
08-15-2013, 02:18 PM
Neil,

If you are monitoring the internal temp (and it sounds like you are), don't let the "stall" get to you. Most of the time, the internal temp will rise to a point and then just sit there. Nothing is wrong, just push through it - the temps will start going back up soon enough. Wrapping in foil will help reduce the stall time if you are in a hurry, but, as others have mentioned, this is debatable.

For pulled meat, I go to at least 195, but, as said, everybutty is different.

(Sheesh - bad pun - I can't believe I just wrote that)

Alex

NeilH
08-15-2013, 02:32 PM
Neil,

If you are monitoring the internal temp (and it sounds like you are), don't let the "stall" get to you. Most of the time, the internal temp will rise to a point and then just sit there. Nothing is wrong, just push through it - the temps will start going back up soon enough. Wrapping in foil will help reduce the stall time if you are in a hurry, but, as others have mentioned, this is debatable.

For pulled meat, I go to at least 195, but, as said, everybutty is different.

(Sheesh - bad pun - I can't believe I just wrote that)

Alex
Speaking of "stall," how long does this usually last?
Thanks for all the advice everyone.

Lake Dogs
08-15-2013, 02:45 PM
Neil, what they've all said above is good advice, but I think they're missing one key piece. That is: your smoker will have a natural temperature zone that it just dials-in on, holds easily, and frankly puts out sweeeeet blue smoke. Any other temperatures are usually forced and the farther from its sweet spot the farther from perfect sweet blue you'll be.

Some smokers dial-in around that 230-250 range, mine likes 250-270 better, others like it a little hotter. Honestly, it's all good. Let 'er find 'er temp and go with the flow (IMHO).

Lake Dogs
08-15-2013, 02:47 PM
Stall is longer the lower your cook temps, and shorter the hotter. Some like to power through that stall, but I like it to go through it in its own time, to render as much fat as possible/reasonable. Also, each piece of meat (assuming same temperature) goes through it differently. More often than not, in a 9 hour cook, the stall is probably 4 hours or more...

akoda
08-15-2013, 03:09 PM
Hey Neil,

You using that shiny new DIGI? Blue ones are better ;)

I like to do my butts at 250, just recently made the mistake and got a boneless and that threw my groove off. 2 9#ers were done in less than 11 hours. I pulled them at 195. You can really feel the tenderness in the 190 to 200 degree range.

Mike


Whats the best temp to cook a bone in butt at and whats the internal temp to take off the smoker to get pulled pork?

(Will be using a 18.5 WSM)

NeilH
08-15-2013, 09:15 PM
Hey Neil,

You using that shiny new DIGI? Blue ones are better ;)

I like to do my butts at 250, just recently made the mistake and got a boneless and that threw my groove off. 2 9#ers were done in less than 11 hours. I pulled them at 195. You can really feel the tenderness in the 190 to 200 degree range.

Mike
I'm liking the 250* number for some reason. I think I may try the dxII and start it around midnight. I think I'm brave enough with the first time using it on food. I think. :rolleyes:

NCGuy68
08-16-2013, 12:00 AM
I'm liking the 250* number for some reason. I think I may try the dxII and start it around midnight. I think I'm brave enough with the first time using it on food. I think. :rolleyes:
You're on the right path brother Neil.

Yes, the internal temp will stall somewhere around 4 to 5 hours into the cook depending on the size and age of the Hog Butt.

Don't worry, just relax, and enjoy another 'Adult Beverage'.

You can wrap it with foil, butcher's paper or whatever is on hand. Heck, I just use a week old Raleigh News and Observer Newspaper if I chose to wrap.

Again, just smoke it Low and Slow.............:becky:

mrp116
08-16-2013, 12:31 AM
My 18" WSM likes to settle in somewhere around 235. I never foil or wrap butts, and I like to see them get up to 200-205. I never try to rush them and always plan on 2hrs/lb just in case I get a stubborn one. I always plan for the worst case scenario. They hold well, double wrapped in HD foil, in a cooler, for a long time, if needed.

NeilH
08-16-2013, 05:39 AM
Wouldn't you know it, I have a damn cold coming on and can't taste chit. I'm cooking it anyway, maybe the wife will enjoy it. It's supposed to rain all weekend so I can't think of anything better to do.