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View Full Version : Cooking two 5lb pork butts at 225ish - how long ?


The_Real_McCoy
04-09-2015, 09:54 AM
I know the answer is until probe tender but about how long should i give myself?

Ron_L
04-09-2015, 10:02 AM
1 1/2 to 2 hours per pound.

Any particular reason you want to cook them at 225? kick the temp up to 250 and you're down to about 75 minutes per pound and go to 275 and you're around an hour per pound.

Don't forget to allow for a couple hours rest after the cook.

wayne77
04-09-2015, 10:06 AM
Another thing to consider is are you going to wrap them? If so that will cut your time down quite a bit. If not 2 hours per pound will be really close imo.

Bludawg
04-09-2015, 10:18 AM
I'd plan on 2 hrs per lb at Warming it to death temps Not counting a rest period. Foiling may knock it back to 1.5 hrs lb

The_Real_McCoy
04-09-2015, 10:44 AM
Not planning on foiling it, doing 225 because my brother in law is helping and is certain it has to be done at 225, so to appease him. Ive only cooked one butt before and foiled it and cooked around 275 to 300 qnd i mistakenly pulled it before it was probe tender so it was good but not as good as it could have been. Trying to see if theres a difference with low and slow vs what i did last time. Also im at the lake and have plenty of time to cook it. So if its 2 hours per pound im looking at 10 hours not 20 right? I dont adds the lbs together

wayne77
04-09-2015, 10:49 AM
10 hours will be about right. I cook at 225 all the time, without foil and know it can definitely be done. Lately I've been trying a little hotter, 275 and it hasn't seemed as moist to me. Probably in my head though because a lot of folks around here swear by it.

AClarke44
04-09-2015, 11:47 AM
I agree with what some of the others have said. I usually shoot for 275 and am OK if it cooks between 260-300. I wait until the bark gets the color I like and wrap it for the remaining time until probe tender. Never did one at 225 but I'm not sure I can see how it'll be any better. There's lot of good folks on here with great advice. I like the way 1buckie and Aawa do their butts and tend to copy some of their methods. ......I've been here almost a year now and quickly learned there's no ONE right way to cook!

Oh and when it comes to brother in laws and their silliness ask landarc how that usually turns out......lol. :mrgreen:

ButtBurner
04-09-2015, 11:50 AM
you tell that bro in law of your to get on here pronto.

we will set him straight.

AlwaysSmokey
04-09-2015, 12:01 PM
225 is fine. Just did one last weekend. It was 11lbs and took right at 10 hours, no foil. Nothing wrong with cooking nice and low. I prefer it. But kicking the temp. up ain't gonna hurt that piece of pork. Cook at what temp. you are comfortable with. Happy Smokin' !!

Icetech
04-09-2015, 12:37 PM
Yeah.. you should do one hot and fast to show him the difference so he wont make you slightly warm meat for half a day again...

I do my butts around 325.. will never do a 16-18 hour cook again...

frog13
04-09-2015, 12:48 PM
I've done butts from 225 to 275, don't see much difference. That said, I usually default to 240 on the pellet grill, no special reason but when I cook with my Smoke Vault that is a sweet spot that it likes to cook at very steadily. I think for that reason in my head I just default to 240. Plus, I like watching the smoke come out of the cooker's chimney, just makes me feel good.

BoLiles
04-09-2015, 12:59 PM
I know the answer is until probe tender but about how long should i give myself?
I'm going to assume by the weight that these are boneless? If so, I think you will find that they will cook faster than if you were doing a 10# bone in butt. I did an experiment a while back where I had the butcher cut 12# butt in half and I smoked it at about 230-250 and it was done in about 8 hours, but it had a bone and I wrapped. I think you can get this done unwrapped in 7 if its boneless (i.e. the difference in cooking times of bone-in vs boneless poultry)

But the first rule of bbq is - it's done when its done! (probes like butter)

Give yourself 9 hours including rest - if its done early, you can hold it wrapped in a prewarmed off oven or a cooler for a few hours.

Richard1233
04-09-2015, 01:02 PM
It will be done around 10 hours or so. I cook mine close to 300 and don't see a difference at all from when I used to cook them at 225. It cooks faster and stays juicy, the pork can handle high temps no problem. But if u have the time to sit back relax and drink some beers for 10 hours 225 should do just fine.

jemezspring
04-09-2015, 01:16 PM
For my first few smokes on the UDS I tried the 225 but it took wayyyy to long. 4-5 pound butts took 12 hours or more, more than 2 hours per pound. Up the temp to 275-300 and you should be done within 8 hours. The taste is just as good if not better because of the bark.

In my opinion 225 is not the magical number people think it is. Takes too long and does not render the fat properly, in least in ribs.

smoke ninja
04-09-2015, 02:07 PM
You think it will be done in ten hours so i recommend giving about 13 hrs planned cook time. If it does get done in ten just give her a nice rest. Remember its not weight so much as diameter for cook time. You dont want to be waiting around hungry for it to finish. When i first started Qing timing was the worst, folks would order pizza cause the foot took too long.

1buckie
04-09-2015, 02:25 PM
I have no idea what the second night of butt-cooking ran at, but....... 7-1/2 & 8-1/4#.....9 hours.....slept thru.............
ALL of it.....

http://www.bbq-brethren.com/forum/showthread.php?t=192745


Whatever temp you do, the pig can take it.......:thumb:

260f is a good pivot point for me.....higher is still OK.......

dkbscm
04-09-2015, 10:15 PM
I normally cook mine right at 2 hrs per pound with pit temp somewhere from 225-235. However, I shoot for an internal temp of 197-198 degrees internal. Sometimes it's less than 2 hrs sometimes not. It's hard to say, depends on what temp you are shooting for?