I’ve got a 9.5lb Pork Butt. How long do you think she’ll take at 250?
Basically trying to figure out when I'll need to fet up to have her ready for dinner around 7-8.
by TheJimmons
9 Comments
anonymouslyHere4fun
Temp. Not time
MotorcycleDad1621
As long as it takes
MurseInAire
Anywhere from 9.5 to 19 hours.
TanBurn
If you wrap, maybe 10 hours. If not, up to 16 hours.
I do pork butts all the time and 250 is pretty low once you get the bark formed. Push up to 275 or even 300. You just can’t dry those things out.
RiperSn1fle
Usually about 1.5 to 2 hours per pound if you’re doing 225 to 250 smoke temp. Wrap around 165 internal, let it go to about 203 and rest it for a few hours.
More_Assistant_3782
Put it in the smoker at 0600 at 275. Wrap in foil at 165. It’ll be done in time for a nice rest period before supper.
hawkeyegrad96
190 for 10 hours then 300 told it hits 203
WhiskeyFalls-
Hey dude, I normally do mine overnight. I think I had the grill at 250 for my last one, total cook was 13 hrs for a 7 pounder. The key is a good rest: as long as you can fight off the hangry people. Here’s the data, hope it helps.
What I try to aim for is to have it ready four hours before I want to eat it. A butt will hold wrapped in a towel inside a faux cambro for hours. If it is ready WAY earlier then you are reheating. If it is ready much later you have hours left before you need it. Butt/shoulder are a hard one to time. Like everyone else is saying. It’s done when it is done. I have had some pieces take 6 hours longer than I had hoped on more than one occasion.
9 Comments
Temp. Not time
As long as it takes
Anywhere from 9.5 to 19 hours.
If you wrap, maybe 10 hours. If not, up to 16 hours.
I do pork butts all the time and 250 is pretty low once you get the bark formed. Push up to 275 or even 300. You just can’t dry those things out.
Usually about 1.5 to 2 hours per pound if you’re doing 225 to 250 smoke temp. Wrap around 165 internal, let it go to about 203 and rest it for a few hours.
Put it in the smoker at 0600 at 275. Wrap in foil at 165. It’ll be done in time for a nice rest period before supper.
190 for 10 hours then 300 told it hits 203
Hey dude, I normally do mine overnight. I think I had the grill at 250 for my last one, total cook was 13 hrs for a 7 pounder. The key is a good rest: as long as you can fight off the hangry people. Here’s the data, hope it helps.
https://preview.redd.it/z72n9extscre1.jpeg?width=1206&format=pjpg&auto=webp&s=c074251fbee703c7d5f816cb5321a85ed7cf97d9
What I try to aim for is to have it ready four hours before I want to eat it. A butt will hold wrapped in a towel inside a faux cambro for hours. If it is ready WAY earlier then you are reheating. If it is ready much later you have hours left before you need it. Butt/shoulder are a hard one to time. Like everyone else is saying. It’s done when it is done. I have had some pieces take 6 hours longer than I had hoped on more than one occasion.