I know for a butt plan on about 1.5 to 2 hours per pound, is that for a single butt or total. I am planning on doing 2 four pound butts. Do I add together for 8# or just time for 4#.
Thanks
Go by internal temp i like 195 for butts pulls nice
I like the IT to be at least 185 + and the IT is what I check for if it's 1 butt or 5 butts, and do the FTC...I really like them to rest for awhile, they seem to pull a little easier...
I am going for IT 190, I was just trying to plan a rough estimate on time
You don't have to add the 2 4 lber to make 8, but the more you add it will go towards the high end of the 1.5 -2 hr per lb range. But each butt is different. I have put in 2 8lbs butts that have taken 16 hrs and others have taken 20+ hours. In some cases while both were in for the same time, one took a couple hours longer.
hat is why everyone talks about IT and vary in time estimates.
I usually plan 2 hrs per lb plus 1 1/2 hr FTC. If it is done earlier I FTC longer. I don't worry much about them taking longer since I usually do them the day before, pull them, put in the fridge and reheat in a crock pot when I am ready to eat.
Well 11 hours later and IT of one is 165 and the other is 170. I really didn't think they would take that long. I guess I will do them the day before next time. Anyone know a good pizz ;Da delivery place?
If they look like allot of fat in the meat they will take some more time the Leanor the meat it tends to cook faster hope that helps at 165 -170 is the stall and that is were temp will sit for awhile then jump and start climbing again
Do you guys add sause or bbq or something when pulling at 190-195? Sounds like it would be alwfull dry then.
I have gone as high as 205 and still was moist. I serve with sauce on the side. I do put a pan to catch some drippings when it is cooking and sometimes use a little bit if I am reheating in a crock pot.
Quote from: GusRobin on May 16, 2011, 04:30:10 PM
I have gone as high as 205 and still was moist. I serve with sauce on the side. I do put a pan to catch some drippings when it is cooking and sometimes use a little bit if I am reheating in a crock pot.
X2 all ways moist key is to keep water in the water bowl
Quote from: viper125 on May 16, 2011, 04:26:20 PM
Do you guys add sause or bbq or something when pulling at 190-195? Sounds like it would be alwfull dry then.
My pulled pork get-togethers usually involve people with a variety of preferences as far as something being too spicy, not spicy enough, etc. I just pull it, put everything in a big serving pan and about 5-6 different sauces on the counter so people can season it however they want.
The pulled pork should not be dry at all at this IT so you can leave it as is and serve some sauce on the side. I really like the vaunted vinegar sauce listed on the recipe site and add it to all of the pulled pork before serving. It is not overpowering or spicy in any way but really compliments the pork.
Found the link for this vaunted vinegar sauce. http://www.susanminor.org/forums/forumdisplay.php?129-Vaunted-Vinegar-Sauce-For-Pulled-Pork
I would follow the recommendation for using Nakano Rice Vinegar, Original Flavor
I am going on a fishing trip over memorial day weekend (+ a few days) and was planning on smoking a couple of shoulders for the guys. There will be 12 of us and I will be smoking 2 6lb boned shoulders. We are leaving on the Wednesday, flying into the camp on Thursday morning. I can keep the shoulders at whatever temp I need them at, not concerned about that. Wondering, if I smoke them on the Sunday night/Monday before, what is the best way to keep them until we eat them on the Thursday (freeze, don't freeze, pull meat ahead, don't pull until we are there etc.)
Thanks again, in advance, for your help.
I like to pull mine while they are still warm and i vac seal mine with its own juices and freeze them hope this helps ;D
That will be what I do. Thanks
What temperature setting should I use on a DBS?
From my research on this forum I am thinking anywhere between 215 and 220 will work. I am doing my first 2 butts this weekend and I will doing them as follows:
- Mustard Slather
- Jans Rub
- 6 hours in fridge
- Smoke at 220° for 15-20 hours...until internal temp hits 190°
- FTC for 3 hours
- Pull
Quote from: Smokin Coop on May 19, 2011, 06:52:57 AM- Mustard Slather
- Jans Rub
- 6 hours in fridge
- Smoke at 220° for 15-20 hours...until internal temp hits 190°
- FTC for 3 hours
- Pull
Many of us put the rub on and let it sit in the fridge overnight or longer. How many actual hours worth of pucks are you planning to use?
Probably actual smoke time of 3-4 hours; Is this correct?
3-4 hours of smoke is a good start. I usually smoke closer to the 4 hours but if you like less smoke then go to three. With a pork butt I feel you need more rather than less. I have yet to smoke a butt and thought there was too much smoke.
I run smoke for 6 hours with great results ;D
I smoke for 6 hours with Hickory, I think some people believe that after 4 hours the smoke does not penetrate the meat anymore.