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Sep 9, 2022
4:03
:15
pm
Mjolnir
Starter
If you're concerned with preserving bark, butcher paper is definitely the way
to go. If not, foil is better for maintaining temp.
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Mjolnir
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Coug-de-Lyon
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Mjolnir
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Aug 15, 2016
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Oct 5, 2024
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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.
Thrill
9/24/22 1:28am
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