Butt cook time

[Fordf100]

Hello everyone I need advise from you experts. Got me a 10 lb butt and is on the smoker now. How long should it cook at 250 degrees? Any other advise would be helpful also. Normally I have done this in the oven and when done taken it out I Shredded it and then put the pan of pork on the smoker for about 45 min, never cooked one till done on a smoker here is a pic of what I got so far. Any advise would be helpful. Thanks in advance.

[SoloQue]

It's all about the internal temp. If I was cooking I would target about 190. I would then pull it off, wrap it good in foil and place in a cooler with towles on top for an hour. The temp will probably rise to around 195 which in my opinion is a great temp for pulled/shredded pork. Hope that helps Cooking at 250 it should be about 8 hours. If you foil between 145F - 175 you will save some time.

[Clover Ridge Smokers]

I agree with Solo. It's all about temp. One thing to be aware of is the "stall" The meat temp will consistently rise until about 160 or so. At this point you may notice the temp stops going up. This is know as the stall. Don't let if frustrate you or make you nervous. Let the cooker do the work and after a period of time the temp with start rising again.

[The Czar]

Yeah what they said...

Sent from my iPhone using Forum Runner

[Smokeone]

I concur.

[Fordf100]

Thanks for the input y'all it is appreciated . Just FYI I made ribs too they were amazing!!!!!!!! You guys are awesome. Thanks again!

[Rodcrafter]

I too would agree with Solo and the gang, Solo mentioned saving time if you foil between 145 - 175 and CRS mentioned the "stall". The foil Solo was talking about allows you to continue cooking with a constant increase in temp to avoid the stall all together. The method is known as the "Texas Crutch", I use it all the time (I foil at 150 2 layers wrapped tightly then increase cooker temp 50). I pull mine off at 195 put it in a cooler for a least an hour and she will fall apart and be juicy as heck. It is one way to get all the smoke in the meat and still meet a deadline on dinner time.

My $0.02

[The Czar]

Interesting approach to avoiding the "Missouri Hump" and foiling the butt and raising temp RC....I'm gonna have to try that!!

Sent from my iPhone using Forum Runner

[SoloQue]

I do my best to avoid the "stall", that can add nearly 2 hours to a cook. Nothing more amazing and frustrating than to sit and what a therm actually stop rising and actually seem to drop 1 or 2 degrees around that 150+ mark/ The only reason I hold off until 145 is to grab as much smoke ring as I can and everything I read says that after 140 that stage is complete. My wife like's crunchy outside cuts so that's why I pull the foil at 175 just to give that crust a chance to form.

[Fordf100]

I went thru the entire stall process . Lol but all turned out fine . Kinda wierd it does that. Again thanks to all of you who had taken the time for the advise . I have learned a lot here the last few days.

[Clover Ridge Smokers]

Glad to help

[Rodcrafter]

[quote="dcman (The Czar)"]Interesting approach to avoiding the "Missouri Hump" and foiling the butt and raising temp RC....I'm gonna have to try that!!

You will be glad you did, say bye to the "stall" hello on time dinner.

[cypertj]

I'll be the odd man out on this one, and I'm chiming in a lil bit late but...

I avoid cooking to temp on pork butts, smoke that sucker between 225-250 until the bone wiggles loose and feels like you can pull it out of the butt.

Just my $0.03

Sent from my SAMSUNG-SGH-I747 using Tapatalk 2

[Frank_Cox]

sorry I'm late to the game but if you save the juices after removing from the foil and separate the grease out of it I like to add some back to the pulled pork. really gives it some flavor.

Sent from my Nexus 10 using Tapatalk HD

[Smurf]

Just wanted to say thanks to everyone who posted info in this thread. I used it to smoke my first butt this past weekend and it turned out great. The wife,daughter and son in law were impressed. Even the neighbors who just happened to wander over liked it. Sorry dc no pics but it happen.

[The Czar]

Tsk tsk tsk.....you know the rules....

Sent from my iPhone using Forum Runner

[Clover Ridge Smokers]

Glad it turned out well and were always here to help.

[Gizmo]

Trust me … those neighbors did NOT just happen to wander over if you were cooking a butt… just sayin'