How do you like your butts?

[sparky]

i knew i would get your attention. i know what temp to cook my ribs at. not happy w/ my butt temp. for the past 2 months i have been cooking about 2 - 4 butts a week. i been cooking my butts w/ 2 hours or so of smoke then to 225º for the duration of cook until 195º is reached or i also just start right @ 225º until 195º. most of the time it takes me over 12 hours or so to complete a cook. what temp do you guys / gals cook your butts at? help a old guy out who is trying to figure out how to cook a perfect butt.

 

[Deb]

I used to do mine that way, just recently I have done a few faster ones - 275 and foiling with a little apple juice after awhile (I don't have a set time yet) FTM for an hour or so after that. So far I have been happy with the outcome.

 

[FLBentRider]

I'm in the 215-225F club.

I run on SMOKE for 3-4 hours, then 225F - I like the way they come out. I have not tried the "hot and fast" or foiling butts.

 

[squirtthecat]

I'm different. I run my Traeger at 250° and put the butts on frozen solid. Usually get them to 195-200 in 11 hours or so..

 

[bflodan]

I'm the same way too Sparky, sometimes mine go 15-16 hrs. Tent cut his in half in this weeks contest. I like the idea of more bark and I'm sure they would cook quicker. That's what I'm trying next.

 

[RGrunz]

Just an observation, I have noticed that in the last few competitions that I visited; Sams and the Jack, I am seeing a LOT of GOOD cooks doing butts at 275..... I am going to do my next one at that temp... also, are you foiling? Most are foiling their butts once they break the stall temp. When it hits about 160 or so, it should stall for 30 min to as much as an hour, as soon as it breaks out, foil it and finish.. just my 2 cents worth... GL

 

[RGrunz]

PS... one more observation. I am a KCBS judge and I mark down for over done pulled pork. I think it's really easy to overcook and the result is mushy pork....

 

[bbqslayer]

I'm a 250 and let it cook guy.

 

[sparky]

I'm a 250 and let it cook guy.

i'm liking your style buddy.

 

[Rip]

I like 225 until foiled, then 275 the rest of the way.

 

[TentHunter]

I'm like Squirt in that I like putting the butts on cold, and like Rip in that I like low & slow until foiled then raise the pit temp.

I like foiling because of the foil/pan juices. I use a gravy separator to get rid of most of the fat then mix some of the pan drippings back into the pulled pork. Very moist and flavorful.

Tent cut his in half in this weeks contest. I like the idea of more bark and I'm sure they would cook quicker. That's what I'm trying next.

I've done this a few times now and am really liking the results, especially since I like to foil. It helps kick the bark up a notch.


Next I plan to experiment with putting the butt back on after foiling to develop the bark a bit more.

 

[sparky]

welp, this one was better. i smoked for 2 hours (thank bent) and then to 240º for the rest of the cook until 195º. the whole cook w/ smoking in the beginning took less than 12 hours. way better. foiled w/ apple juice. pulled after 2 hours. it was great. i will post the cook later. i like the 240º cooking temp. i also like using the molasses. the molasses gives the butts a sweeter taste i think. kids are gone for a week. so me and the mrs made butt and beans (tomorrow nights dinner), butt pizza, butt tacos and butt sliders. we were hungry. i did try peanut butter and butt. don't do it. it was icky. my wife laughed at me. she's mean.

 

[SmokeAndSpice]

I like to keep it simple. 230F for 10-12 hours. If I got the butts on early enough and the days are long they stay on until they're done, usually a couple more hours. If not I'll foil and finish inside in the oven at 250F (2 to 4 hours more) with a little beer in the foil to keep 'em moist. The only complaints I've gotten were early on in my smoking days when I didn't give 'em enough time.

 

[NorCal Smoker]

I do the same as Bent, 3-4 hour smoke and 225. Has come out great but nothing to compare it to since it is the only way I have done them.

 

[RickB]

What do you do with all that meat!!!!! not a pro but I went 225 all the way no foil. Took about 14-15 hours but It was all I could ask for.
About a 8lb butt.