Butt help

[mlp311]

I've had 3 butts in for 16 hours now and the bottom one is just now at at 178 degrees and top is at 162. Would it be ok to pull the three and FTC for several hours? I want to pull them. Im wanting to pull them because I have 2 chickens to do too and am running short on time.

[mlp311]

Sorry, a lot of pulling there, but I want to do pulled pork with the butts.

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[Wildcat]

You did not indicate what cabinet temp you were cooking at. If it was at 200 to 205, the one that is 178 can be pulled. If you are cooking at a cabinet temp of 210 or higher I would recommend taking the butts up to at least 190 before you stop cooking.

[viper125]

If it was me I'd put them in the oven  and finish while doing the birds. Probably wrap the butts in foil and add some apple juice.

[squirtthecat]

If it was me I'd put them in the oven  and finish while doing the birds. Probably wrap the butts in foil and add some apple juice.

Ditto. 

[mlp311]

Thxs, to the oven they will go. I don't know if I've got element issues or what, but I can't get the temp up. I've opened door twice today to refill water pan and just now got up to 210. My temp adjuster has been on high the entire time. I've had top vent open maybe 1/4 closed. Should I close vent more? Am I doing something wrong?

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[viper125]

Well I never go much higher. But a red brick or two added to the smoker will help heating. I keep vent open all the way. Make sure you use hot water in bowl. Use a remote thermometer something like a Maverick 732. That way you don't have to peek. That makes it never go up. LOL Im going to do the mod and install a second heating element. That will improve it to where it should heat up in ten minutes or so. But you should use a Auber PID to control then.

[Wildcat]

3 butts is a large load and will tend to keep your cabinet temp kind of low until the latter part of the cook. If the vent is not open enough this will keep the temp lower also. I prefer to cook butts at 200 to 205 and 2 butts normally take about 24 to 30 hours to cook. Nothing wrong with taking that long - the end results are great. In addition, I do not get stuck with much honey do's because I have to monitor my smoker to make the food taste good. If you do not want to spend that much time, then I would suggest that you simply do the smoking in the BS and tranfer your food to your over for the remainder of cooking.

[mlp311]

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[mlp311]

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[mlp311]

Thanks for the help. I don't mind spending the time, but I was just counting on 12 hours for some reason. This was only my second smoke, so im learning as I go. Everything turned out great. Just moved the chickens inside to the oven to crisp the skin, and thanks to you all's advice I was able to stay on schedule. I will allow more time for the butts next go round. Thanks again.

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[Wildcat]

Both the chicken and butts look great! When it comes to butts and brisket, allow plenty of time. If they get done too early, it is possible to FTC for several hours until serving time. They are also fairly easy to reheat.

[mlp311]

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[mlp311]

All turned out great. FTC the butts for a few hours and just finished pulling. These are going to have to be good reheated, they are for lunch at work tomorrow.

Any advice on reheating everything. What temp and how long do I need to allow. I split the three butts into two containers. Do I need to cover the chicken with foil before putting back in the oven?

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[GusRobin]

I have made butts for work and what I did was reheat in crock pots. If that doesn't work for you, I would put in a covered foil pan with some beef broth and reheat at 350.