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

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Sep 9, 2022
4:17:19pm

bluecheese All-American

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bluecheese

Previous username: Speculum
Bio page: bluecheese
Joined: Dec 14, 2004
Last login: Jun 28, 2024
Total posts: 14,223 (36 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

Rivers Cuomo

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

Junior Deputy

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

Blue for Life

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

Blue for Life

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.

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