Always plan for smokes to take longer than you expect--finish it early and hold

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Sep 9, 2022
3:57:05pm

Mjolnir Starter

Always plan for smokes to take longer than you expect--finish it early and hold

the temp in a cooler with dry towels occupying the empty space. You can hold meats like butts and briskets for many hours. Some have theorized that central Texas brisket is so tender because they cook them the day before and hold them over the morning before lunch.

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Mjolnir

Previous username: Coug-de-Lyon
Bio page: Mjolnir
Joined: Aug 15, 2016
Last login: Jun 26, 2024
Total posts: 2,192 (0 FO)

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Messages

Author

Time

Pellet Smoker Guru’s…can I cook 3, 8 lbs Pork Butts tomorrow morning to be ready by 4:30pm … or have to start tonight?

COUGZ Bernard4Heisman

9/9/22 3:38pm

I do low and slow and don’t wrap during cook, takes about 14-15 hrs for me

jigidajrit

9/9/22 3:39pm

What is your process if you don’t mind?

COUGZ

9/9/22 3:41pm

I’ve followed this many times and it’s always excellent

jigidajrit

9/9/22 3:46pm

Saw that guy and immediately trust him. Looks like he knows good barbeque.

bluecheese

9/9/22 4:17pm

This guy has some great recipes for cooking. His pork belly candy is money.

Eddie

9/9/22 5:22pm

Can you potentially do it in 8 hours if you want to? Like at 250+?

COUGZ

9/9/22 3:41pm

You can. Just monitor the intermal temp closely.

RockyBalboa

9/9/22 3:48pm

Why even risk it? Just start them before you go to bed at 225

whoneedscorners?

9/9/22 3:41pm

Low and slow for me. Start tonight and let them go 14-16 hours to 195 degrees

Hoopster

9/9/22 3:42pm

I'd start them late tonight and hope to finish mid morning tomorrow. Stick them

SpecialT

9/9/22 3:42pm

I wouldn’t. You’ll also want to let them sit for at least an hour before you eat

papencoug

9/9/22 3:43pm

Start tonight for sure. If they hit the right temp a few hours early wrap them

9/9/22 3:44pm

Cook them through the night and let them stew wrapped in a cooler before game

Pretorian

9/9/22 3:44pm

As others have said just put them on tonight. They can rest for several hours

9/9/22 3:46pm

I always start the night before. Always.

Eddie

9/9/22 3:48pm

I have a dumb question… Do I wrap them in butcher paper or tinfoil before I wrapped in a towel?

COUGZ

9/9/22 3:55pm

Do your wrap at around 165 degrees. Use tinfoil or butcher paper (the purists

SpecialT

9/9/22 4:01pm

If you're concerned with preserving bark, butcher paper is definitely the way

Mjolnir

9/9/22 4:03pm

Not a dumb question. I have done 2 of them, I never wrapped and preferred that

9/9/22 4:50pm

Not a dumb question at all.

Eddie

9/9/22 5:20pm

Definitely start tonight.

cougfanblue

9/9/22 3:50pm

cutting it close but you allow no rest time...they don't take as long as brisket

vabeachcoug

9/9/22 3:55pm

That's funny - my brisket always goes quicker than my pork butts.

Eddie

9/9/22 5:25pm

yeah, I've had some pork butts take longer especially those with long stalls

vabeachcoug

9/10/22 9:05am

I always buy the Costco butts. Don't remember the last time I only cooked one.

Eddie

9/11/22 8:48am

Always plan for smokes to take longer than you expect--finish it early and hold

Mjolnir

9/9/22 3:57pm

Plan on 14-15 hours. use mustard as a binding agent for the rub. In the morning,

firstclass

9/9/22 4:09pm

I've never been a big fan of vinegar based sauces but that's the South

vabeachcoug

9/10/22 9:09am

The whole point of buying a pellet is set and forget. Why would you not do

9/9/22 4:14pm

Pork butt is pretty forgiving and has a wide temp window, but...

Tricky

9/9/22 4:16pm

Yes you can. Pork butts are way more forgiving than a brisket. For pork you can

TailgateU

9/9/22 4:40pm

However, since you're using pellets, you can start tonight and smoke at 225 for

TailgateU

9/9/22 4:42pm

For me 275° is just over an hour per pound to get to 203° internal.

Thrill

9/24/22 1:28am

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