Pork Butt cooking time

[Steve Brule]

Hey fellas, I have a 7 pound butt that's going on the WSM tomorrow. Planning on cooking at 275. At that temp would 1 hour per pound be a good estimate? I'll have a thermometer in it and won't pull until 195-205, but would like an estimate for when to start it so I have time to throw it in a cooler. Also I'm thinking I'm going to wrap it in foil around 165. Thanks!

 

[COS]

Hey fellas, I have a 7 pound butt that's going on the WSM tomorrow. Planning on cooking at 275. At that temp would 1 hour per pound be a good estimate? I'll have a thermometer in it and won't pull until 195-205, but would like an estimate for when to start it so I have time to throw it in a cooler. Also I'm thinking I'm going to wrap it in foil around 165. Thanks!

About a hour a pound. I would say about 7hrs, 8hrs at most.

 

[ehs5mw]

Depending on the window you have, I would leave an hour and a half per pound and just leave it sitting in the cooler longer if it is done early. In my experience, it is not an issue to have it sitting in foil wrapped inside of a cooler, but it is embarrassing to tell guests that the meat will be ready soon. Plus, pork butt is so forgiving you can cook it longer or foil it longer and it will be fine either way. If you short it, you may have to slice it (which some people like).

 

[Teleking]

Don't wrap, bark is flavah

 

[iBBQ]

For a 7lb butt, at that temp, I wrap around 160 or so. Total time is about 7 hours, so a good estimate would be an hour per pound. Sometimes they take longer or shorter. If you wait to wrap until about 160, then you should not have any issues with the bark.

 

[aks801]

I did my first butt on my WSM a few weeks back. 8.5 pounder, took pretty much right at 8.5 hours. I'm guessing that is 1 hour per pound (roughly).

 

[J.W.Land]

I wrap, when I do, at 165 but only wrap if the butt seems to be getting too dark or dried out. I never cook by time but entirely by temperature and tenderness. That said, it seems a butt will normally cook 1-11/2 hr per pound.

 

[Food Junkie]

I put mine in a covered foil pan at 160 to catch all that great juice that wants to come out and add it back into the pulled pork. It soaks it all back it.

 

[Biloxidman]

I put mine in a covered foil pan at 160 to catch all that great juice that wants to come out and add it back into the pulled pork. It soaks it all back it.

Ditto this! I do the same, except I pan and foil after 3 hours. Usually around 150-160 the and it only takes another 3-4 hours at 295-300.

 

[viking72]

try without foil.
if it finishes early, will stay hot for hours without covering with foil.
the bark will be exceptional.
Later,
Doug

 

[Blownmope]

I put mine in a covered foil pan at 160 to catch all that great juice that wants to come out and add it back into the pulled pork. It soaks it all back it.

This!!!!!!!!!!

 

[ehs5mw]

Don't wrap, bark is flavah

Your comment made me realize that my "foil" comment was ambiguous. I don't wrap anymore, either. I meant that he could wrap it after it was done and hold it in foil if he had extra time.

 

[jeffturnerjr]

Hour per lb. cook to 200, wrap and let rest in cooler till your ready to serve. Rest at least an hour. I would plan on a minimum of 8 total hours. JMO