Over Night Boston Butt?

[NeilH]

I want to try an over night Boston butt cook tonight to have ready to eat around 4:00 pm tomorrow. It'll be about a seven pound one and was wondering what temp you smoke it at and what internal temp to take it off to where the meat is pullable? I'll be using a weber smokey mountain. I have never wrapped and put in a cooler before but assume I will need to do this also? If so, how long will it stay warm in the cooler? I guess I'll just season the outside since I want be able to get it until this evening. Injecting it probably wouldn't matter that late.

 

[scp]

On my wsm....I usually cook PB at 250 and it takes 10-12 hours...IT varies...but around 200 and the bone has loosened up nicely. Then in the cooler for a couple of hours.

So if you put it on about 10 pm...you should be OK. You could drop cooking temp to 225 overnite and extend cooking time.

 

[Ron_L]

If you preheat the cooler (hot water, lit it sit, dump water and dry), and then stuff the air gaps with towels or clean newspaper after you put the butt in, it will stay hot for several hours. If you have a remote thermometer stick it in the butt so you can monitor the temp and if it starts getting close to 140 you can stick in in the oven at the lowest temp to hold it.

As far as the cook, another alternative would be to start early in the morning and cook hotter. If you run the WSM at 300 you're probably looking at 5-6 hours for a butt that size. I would still allow a couple of hours of rest time in the cooler, but that's also a buffer in case the butts is stubborn.

 

[NeilH]

On my wsm....I usually cook PB at 250 and it takes 10-12 hours...IT varies...but around 200 and the bone has loosened up nicely. Then in the cooler for a couple of hours.

So if you put it on about 10 pm...you should be OK. You could drop cooking temp to 225 overnite and extend cooking time.

If you preheat the cooler (hot water, lit it sit, dump water and dry), and then stuff the air gaps with towels or clean newspaper after you put the butt in, it will stay hot for several hours. If you have a remote thermometer stick it in the butt so you can monitor the temp and if it starts getting close to 140 you can stick in in the oven at the lowest temp to hold it.

As far as the cook, another alternative would be to start early in the morning and cook hotter. If you run the WSM at 300 you're probably looking at 5-6 hours for a butt that size. I would still allow a couple of hours of rest time in the cooler, but that's also a buffer in case the butts is stubborn.

Thanks for the good info. I think I'll lower the heat and start it tonight. This will be my first overnighter.

If I have to put it in the oven to hold 140, what temp should I set the oven too? Again, thanks for the help.

 

[NeilH]

Just threw mine on. Can't wait for tomorrow now.

 

[Ron_L]

Good luck!

 

[StevieP]

I enjoy an overnight cook. Enjoy!

 

[tb80]

I second cooking it hotter and getting it done quicker. I have started a 10 pounder at 8 am and had it finished by 3 or 4 by running the smoker at 275-300. You could throw it on early tomorrow and have it finished by 3ish.

 

[Biloxidman]

Last week one I did I put it on at 10:45, took it off at 4:45, let it rest wrapped in a towel in the cooler for an hour and the bone slid right out. Ran the Big Joe at 300-325 the whole time. Loads of juice and came out great!

 

[Happy Hapgood]

Great info above. All I would add is as soon as you pull it off the WSM. Foil tent and allow the IT to cool down to at least 150*F to stop cooking before wrapping and holding.

 

[NeilH]

It's been on since 10:00pm at 225 and is 167 internally after nine hours. Has a ways to go to hit 205. Pics to come when ready.

 

[Doog]

Sounds good!

 

[krex1010]

I've done lots of overnighters on my kettles and wsm, I go low temps, 225-250. Low n slow is a pain if you try and get a butt on in the morning but if you don't mind it on overnight then it works great, a 7# butt at 225-235 may take anywhere from 10-14 hours but who cares you're cooking overnight. When it's done do a double wrap in foil, wrap it in a blanket or a couple towels,, place it in a preheated cooler and fill. I've kept butts steaming hot this way for 3 or 4 hours before. A few hours wrapped and resting makes for some truly fall apart pork, collagen breaks down at 165 so all that rest time above that temp will continue that break down process.

 

[NeilH]

I've done lots of overnighters on my kettles and wsm, I go low temps, 225-250. Low n slow is a pain if you try and get a butt on in the morning but if you don't mind it on overnight then it works great, a 7# butt at 225-235 may take anywhere from 10-14 hours but who cares you're cooking overnight. When it's done do a double wrap in foil, wrap it in a blanket or a couple towels,, place it in a preheated cooler and fill. I've kept butts steaming hot this way for 3 or 4 hours before. A few hours wrapped and resting makes for some truly fall apart pork, collagen breaks down at 165 so all that rest time above that temp will continue that break down process.

So it's been on 11 hours and it's just at 171 degrees, cooked at 225 the whole time. I don't mind it going slow since I'll eat it this evening but it's probably getting close to needing to add more lump charcoal. The ring was packed tight on my 18.5 WSM but not sure if it will make it until it's 200-205 without adding more.

 

[jasonjax]

Add some more fuel and open it up. You can hold that thing so long that at this point getting it done and resting would be my main goal. Sounds like you are also about to emerge from the stall so I imagine by now you are getting close.

 

[krex1010]

No worries, cooking at 225 the stall can be long, add your extra fuel and bump the temps up a bit if you're worried about time. I think you're timing is going to be fine to allow for a good rest period

 

[mattmountz94]

I agree add fuel and get that baby cranking 275-300 and finish it up. I always do in the morning after my over night cook

 

[Ron_L]

If you do decide to kick the temp up, I would also foil it if you haven't already. With the higher temp the bark may get too dark.

 

[NeilH]

Ok, going to 275 may add some fuel if needed.

 

[Big George's BBQ]

I would put it on after 12AM of you want to do an over night cook @ 225. When done vent for a while to stop cooking. It will stay hot wrapped in a cooler for hours. Then pull it. Use Cotten gloves under rubber gloves so you don't Nurn your fingers