I am going to smoke 2 – 8 lb. Pork butts for a group of people in the near future. I would like to serve it directly out of the BS (after FTC) around 7-8 pm. The timing requires that I start smoking in the middle of the night. Since I am lazy, is it possible to start at a lower temperature to extend the smoking time so I can start earlier?
Thanks for your help
bill
Team Dogstyler "Pirates From The Jaws"
2 ways to cut the cooking time on a Pork Butt.
1. Inject a 10% solution according to the weight of the cut you have to smoke. Good solution is 60% apple juice/40% Dale's sauce and a teaspoon of your favorite rub finely ground.
2. Cut the Pork into several pieces to make smaller pieces to smoke. This will cut the cook time and will also yield more bark[:p].
Me personally never put a time on Que 'cause it's done when it's done and never before[;)]. I always figure 2-2 1/2 hrs cooking/smoking per lb of pork butt. Usually works. If you get done early the FTC will keep it hot for 6+ hours. HTH.
Jeff
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(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Thanks Jeff for the response.
I havent tried cutting the butts into smaller pieces. At this point I would be afraid to start it early in the morning for an evening completion. Have you ever tried starting at a lower temperature to increase cooking time--then turning up the heat to the proper cooking temp to complete? My last 8# butts went about 16 hrs. -- I would like to complete in 21 hrs. (approx. 2 3/4 hrs/lb)
bill
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />2 ways to cut the cooking time on a Pork Butt.
1. Inject a 10% solution according to the weight of the cut you have to smoke. Good solution is 60% apple juice/40% Dale's sauce and a teaspoon of your favorite rub finely ground.
2. Cut the Pork into several pieces to make smaller pieces to smoke. This will cut the cook time and will also yield more bark[:p].
Me personally never put a time on Que 'cause it's done when it's done and never before[;)]. I always figure 2-2 1/2 hrs cooking/smoking per lb of pork butt. Usually works. If you get done early the FTC will keep it hot for 6+ hours. HTH.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Team Dogstyler "Pirates From The Jaws"
dogstyler welcome to the fourm!!! put your bitts in the night before, around 6 pm, before bed empty and refill water bowl, dont use the temp gage on door, pick your self up a good temp gauge, and BS temp around 200, and i will bet you will be pulling those butts out around 10 to 11 am, fill up a ice chest with hot water to pre heat, drain ice chest, wrap butts with foil and a bit of apple juice, wrap with towel, and put into chest, few drinks before dinner and you will be the hero!!!!!!!!!!!
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Rob--- I LOVE YOU MAN!
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
MallardWacker sorry man, i need to fix that, love you too man.
Aren't both you two lovebirds previously married?[;)]
[:D][:D][:D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
I have also cooked pork butt at 240°f with good results. Not my favorite thing to do but it will work[:D].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I just finished my first butt in the 4 rack Digital. It was a 7 pounder. I gave it 4 hours of Oak smoke and approx 18 additional hours at 210 to get it to 190. I have it doing the FTC right now. I will let you know how it tastes and looks when I pull it later this evening. But....Boy did it smell goooooood coming out! ;)
Quote from: dogstyler on September 01, 2005, 06:36:41 PM
I am going to smoke 2 – 8 lb. Pork butts for a group of people in the near future. I would like to serve it directly out of the BS (after FTC) around 7-8 pm. The timing requires that I start smoking in the middle of the night. Since I am lazy, is it possible to start at a lower temperature to extend the smoking time so I can start earlier?
Bill -
As you will see, there are probably a number of acceptable options. What I've done in the past is to smoke the butts from 7pm-11pm after coating them heavily with rub (recipe elsewhere on the forum), then transfer them from the smoker to my kitchen oven overnight at ~170 degrees or so in a covered pan or wrapped in foil. You can clean up the BS and go to bed. Then next am you'll awake to marvelous aromas in the house. I try to hold the internal temp around 160-165 most of the day. You can baste occasionally with sauce or the juices that end up in the pan. My oven goes down to ~ 145 degrees and is pretty reliable. Just to make sure you have the temp you want, put a small oven thermometer on the shelf by the pan in your oven and go by its reading. That extra time will give the fat and connective tissue time to break down, giving you juicy, succulent pork. Good luck.
Art
Well i happen to do 2 8 pounders often.And here is my way.Mustard up the pork with any king of yellow mustard.Put the rub on and then wrap in plastic then place in fridge.The next day 1-2 hours before you want to start the smoke take them out of the fridge and leave them sit.Start the smoker at 6-7 pm that same night.SMOKE them for 4-5 hours with alder or what ever wood ya like.Spray apple juice after the 3rd hour of the smoke and there after when you like.Before ya go to bed change the water out.AT about 7-8 the frist one should be done at temps of 195 .Then ftc the 1st one and move the second one down a rack lower.SPRAY apple juice again.A few hours later it should be done at internal temps of 195 remove the second one then ftc that one also.These butts in the ftc should be plenty hot even to pull at 5-6 pm that evening this ftc keep heat a very long time so dont worry about cold food.This is the best and easiest food to do in this bs machine.Make you look like a bbq champ.
My first two pork butts are excellent following icerat4's recipe. My only problem is cooking time. I did these seperately and each took about 24 hours to get to 190 internal temp. I smoked for 4 hours at 220 and did the overnight at 210 and then back to 220 for the last couple hours. Why would they take this long??? I kept them on the bottom rack with the vent only slightly open. My unit is a 4-rack digital. Let me know your thoughts... :P
Ralsty.After 9 hours and 40 minutes the digtal shuts off.Was this the case at one point.If so this is one of the down sides of having digital bs.If not one 8 pounder should take from start to finish 14 or so hours.And 2 at the same time would be in the 17-19 hours.Something is way off the mark with your times.I leave my vent completly open all the time.Hope this helps.
Quote from: icerat4 on August 11, 2006, 12:28:53 PM
Well i happen to do 2 8 pounders often.And here is my way.
Icerat4,
What temps are you using 1) during smoke and 2) afterwards.
Any wrapping in foil or out to the elements for the whole time?
TIA - Heinz
I understand the digital has the 9 hour 40 min max. I wonder if I have a problem with the thermostat or something. After 4 hours of smoke at 220 and 8 hours of overnight cooking the internal temp was only 165. Thoughts?
ralsty, your oven set point is 220 or the actual oven temp is 220? My dbs will swing around set point about+/- 5 degrees and less on a calm night. The oven temp displayed has however been pretty accurate (accounting for the update lag). I would monitor the oven temp against your thermometer just to learn how they track.
My smoker is slow to update but is consistent and accurate enough over time. If your puck plate is left to shut down and the night gets pretty cool or there was a wind you may have run overnight at a temp lower than set point... if your butt was a big one your 12 hour time temperature may not be that far off. Might also move the probe slightly just to see if the temp reacts.
Just babbling about some variables I have seen but you raise a courious question. Just have to step back and confirm what you can and eventually the answer will display itself.
It took another 5-6 hours at 220 to raise the internal temp to 190.
OK guys this is easy. The king of butts is kirk from chez bubba he taught me how to do this with an original bradley smoker no digital .When doing 2 seven to eight pound butts with or with out a preheated bs it dosent matter either way.Place the butts in the machine one one the bottom rack and the next one above.The heat slider is pushed all the way to the right on hi temp with vent open.Now you guys with the dbs you will have to find out at that setting what the hottest that element gets.With the 2 butts in i never move the temp slider just leave it all the way to the right on high.This will not get up to 190 -200 until the next day .dont worry the as long as the temps get to 195 your all right.Just make sure that its at 195 .Not 185 190 .195 is the magic number .Then ftc it and wait a few hours and then the candy is done.When i frist started doing these i had the same fears of doing this but it works.I put mut 2 butts in at 5o clock on friday and by sat morning at 7-8 the frist one is done then i move the one on the upper shelf to the lowest shelf where the first one came off and apple juice it in the prosess.the second one will be 2-3 hours later some where in there .Have a temp guage to moniter it of course.Any other questions feel free to ask.I now sell pulled pork every weekend and its as good as it gets.So find out what the heat elemet temp is on the original bradley set at the highest point and that will be your set temps on the new dbs.Then just let it cook cook cook.Remember the apple juice spray if your peaking at the butt give it a squirt or so .It never hurts.Good luck guys. ;D
icerat - thanks...that sounds like it would take a bunch of hours off of my current process. :D
icerat - your information is indispensible. i am currently smoking a butt in my dbs, which i started at about 3:00 this morning.
i'm trying something different, and going with 3:1 cherry:hickory, so i also upped the smoke time to 8 hours. wondering if, at any point, you cover/wrap with foil?
i'm surprisingly disciplined in terms of not opening the smoker very often at all - how important do you find the cider-spray?
I dont foil it til i do the ftc deal .And the juice i do 4 times usually a good spray all over.8 hours of smoke thats alot let me know how that works out .The most ive gone was 5 1/2.Good luck. ;D
I have to agree with Rat on the 8 hour smoke time. To much for me. 5 hours then let it finish without for the remaining time has always worked for my taste. :P :)