big butt

[drummy]

Doing a 14 pound pork shoulder butt (pulled pork) for the 4th. How long would this take at 225 degrees. From what I can tell I'm looken at around 21 hrs Does this seem right IS this my first all nighter?.

[m-fine]

On my Lang that would take 10-12 plus a couple hours in a cooler. If I kick the temp up to 250-275 after a few hours, more like 8 on the smoke.

[Jason TQ]

A lot of folks have adopted cooking hotter to get things done sooner. I do like the warmer temps which can shorten cook time greatly. At 300 you should be done (if you wrap) in 8-10hrs. What are you cooking on?

Obviously you may not want to try hotter temps if you aren't used to it, but really the same process, just less cook time.

[foppa78]

Are you sure its 1 single butt? Most all of the vac sealed ones have 2 butts inside. They can even look like a single butt. I was convinced that I had 1 very large butt once but sure enough it was 2.

[KevinJ]

It's been a long time since I've cooked at 225, I cook them at 300 and at that temp it's about 40 minutes per pound. They also come out just as moist and just as tender as if I cooked them at 225. Good luck with your cook.

[drummy]

First off
Foppa78 I went and opened the package and sure enough there are two not one butt in there. Sure looked like one Thanks.
Jason TQ and Kevinj I will be cooking on my WSM mini. I have a temp range of smoking cheese to 300+ degrees. At 225-260 I can get a burn time of 7-9 hours.
Now I need to back up and ask if I cook at 300 and do both butts what time range would I be looking at? Still 10 hours? Do I need to wrap.
Thanks all

[Ron_L]

If you cook hotter than 250 I would wrap if your rub has any sugar in it just to keep the bark from burning.

In general, here is what you can expect for cook time...

225 - 90 minutes/lb
250 - 75 minutes/lb
275 - 60 minutes/lb
300 - 45 minutes/lb

But, each piece of meat is different, so use that as a guideline and add two hours rest time and as a buffer. If it is done early you can rest it longer.

[drummy]

If you cook hotter than 250 I would wrap if your rub has any sugar in it just to keep the bark from burning.

In general, here is what you can expect for cook time...

225 - 90 minutes/lb
250 - 75 minutes/lb
275 - 60 minutes/lb
300 - 45 minutes/lb

But, each piece of meat is different, so use that as a guideline and add two hours rest time and as a buffer. If it is done early you can rest it longer.

So if I'm cooking two 7 pound butts I would treat the cook time as if I was cooking one or about 5.25 hours at 300 degrees or 10.5 hours:confused:

[Smoking Piney]

So if I'm cooking two 7 pound butts I would treat the cook time as if I was cooking one or about 5.25 hours at 300 degrees or 10.5 hours:confused:

Two separate pieces of meat will cook just as fast as a single piece as long as they're spaced.

Use the cook time as a guideline, but don't pull until the butts probe like buttah and you can wiggle the bone.

[Groundhog66]

Two separate pieces of meat will cook just as fast as a single piece as long as they're spaced.

Use the cook time as a guideline, but don't pull until the butts probe like buttah and you can wiggle the bone.

Wouldn't they cook faster? Less mass, takes lass time to get the center to desired IT? It's probably the cold medicine, but that argument is working for me right now...:blah:

[Smoking Piney]

Wouldn't they cook faster? Less mass, takes lass time to get the center to desired IT? It's probably the cold medicine, but that argument is working for me right now...:blah:

Two separate pieces of meat (butts) of equal weight will cook just as fast as single piece of meat as long as they have some space between them. Base your cook time on a single piece and work from there.

Butts are not a timed cook. You can get a loose idea of how much time, but the pig will rule. When it probes like buttah and the bone has some wiggle it's time to pull it. Every butt I've cooked has been different.

[Groundhog66]

Two separate pieces of meat (butts) of equal weight will cook just as fast as single piece of meat as long as they have some space between them. Base your cook time on a single piece and work from there.

Butts are not a timed cook. You can get a loose idea of how much time, but the pig will rule. When it probes like buttah and the bone has some wiggle it's time to pull it. Every butt I've cooked has been different.

Ah, see there...I misunderstood your statement. I'll be lying miserable on the couch if anyone needs me. :twitch:

[Smoking Piney]

Get well soon, Groundhog! :-D

[KevinJ]

Jason TQ and Kevinj I will be cooking on my WSM mini. I have a temp range of smoking cheese to 300+ degrees. At 225-260 I can get a burn time of 7-9 hours. Thanks alli wrap mine in butcher paper at 4hrs and after I've wrapped I'll let my WSM 18.5 climb to 325 if it wants to. You can use foil if you like and cooking at 300 you'll be done in well under 7hrs easy. Last butt I cooked was a 9lbs and it was done in 5.5hrs. You can wrap in foil at around 4hrs or 165-170 whichever comes first, after they are warped you can finish them in the oven if need be.