Butt time

[GBIceman]

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

[wyoduke]

Go by internal temp i like 195 for butts pulls nice

[ghost9mm]

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...

[GBIceman]

I am going for IT 190, I was just trying to plan a rough estimate on time

[GusRobin]

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.

[GBIceman]

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?

[wyoduke]

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

[viper125]

Do you guys add sause or bbq or something when pulling at 190-195? Sounds like it would be alwfull dry then.

[GusRobin]

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.

[wyoduke]

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

[TedEbear]

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.

[jimmyb]

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.

[jimmyb]

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

[Smokin Coop]

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. 

[wyoduke]

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