No time for research, quick question

[bbqjoe]

Just made a major score on pork butts. The cut with the big blade, like they use for blade steaks. AVG weight 8 lbs. At 225* best guess for time for pulled meat. Thanks

 

[bbqbull]

Joe, I normally run my Klose pit at 250*. I figure on average an hour and a half per pound of meat. At 225* figure hour and forty-five minutes to two hours per pound. If I can pull the bone out of the butt she is done.

I run my butts to an internal temp of 190*-200*. Sometimes 210*. I find at around 200* internal, makes the butts pull apart the easiest.

Thats how I do it. Im sure others may have other opinions also.

Bull

 

[jgh1204]

I pull at 195 double up the foil and put into the warmed cooler with towels for at least 1 hour.

 

[The_Kapn]

Joe--what Bull says.
At 225 you are not far above your target meat temps for pulling--takes a day or so to get there.
I did an 8.5 lb butt today at 280-290. Still took 6 hours to get to 160 and foil and 2 more to get to 195 for almost an hour per pound cook time.

Start real early :lol:

And, for commercial or home cooking--foil wrap those bad boys at 160 to 170 and throw in oven to finish. Offload the cooker for other stuff if you need to!

TIM

 

[parrothead]

I average about 10 hours at the restaurant for 8 pounders. That's an average with the temps between 200 and 225.


Then they get coolered overnight for hours and they are still well above 140 when the coolers are opened the next day. They pull great.

 

[bbqjoe]

Thanks for the input, I normally use 20lb pork legs and they generally take about 16 hours or so to get to around 190. I need to put them in tonight and I don't want them overdone, So I think I'll shoot for hour and a half per.
I couldn't pass up the price on these butts, so I've committed to them and going to give it a go.

 

[Jeff_in_KC]

Funny you should mention that! My local grocery store has these same roast on sale for about half price. I think there were like 6 or 8 of them in the case, probably due to being close to the sell by date. They're monster Boston Butts, all over 8 pounds! But I'm thinking they MAY be enhanced cuts of meat.

 

[Yakfishingfool]

Other option is to get to plateau then toss in the oven on higher heat to finish faster, mine pulled very easily after that. Scott

 

[bbqjoe]

240 Lbs into La'Machine at 10:30 pm. Probably peek about 8:30 am.
Of course porn to follow in am.
Got............to.............get............some................sleep.......*THUMP*

 

[Arlin_MacRae]

It's 8:30! Well it is HERE anyway...
Got porn yet? :mrgreen:

 

[Jeff_in_KC]

It's 8:30! Well it is HERE anyway...
Got porn yet? :mrgreen:

Arlin, there's a 12 step program for that, ya know! :lol:

 

[backyardchef]

I average about 10 hours at the restaurant for 8 pounders. That's an average with the temps between 200 and 225.


Then they get coolered overnight for hours and they are still well above 140 when the coolers are opened the next day. They pull great.

Greg, quick question-- how long do you figure they are coolered, and is the cooler filled to the bream with steaming hot stuff? I would figure to hold those temps it would take a fair amount of mass.....Thanks!

 

[bbqjoe]

I was just wondering I paid $.99 lb last weekend for 2 cases of butts, pretty good price

You just wouldn't believe me if I told you.

 

[BobberQer]

You just wouldn't believe me if I told you.

Think Joe got the 49 cents a pound special:wink: