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  1. #1
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default How do you cook your butts?

    I evolved into smoking butts really low and slow, like 22+ hours at 210, last few hours at 225, which in my cooker gets me great results. However, there are times when 22 hours is a pain in the butt (no pun intended), so how do you smoke yours.

    Temp and approximate time?

  2. #2
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    That must be some special butt.

    What size butts are you talking about?

    How about 275ish for about 8 hours with the same tenderness?
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
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    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    I cook my butts about 275 witch is about 8hrs or so.
    There really isn't any reason to go any lower than 225.

    Honestly I don't cook under 250 no matter what I'm cooking.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
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    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
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  4. #4
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    I'm no cook, but I play one at home, but I like to do them at 225 the whole time and foil at about 165-175. Then I pull them off the smoker and let rest, pull and put into big alum foil pans and in the fridge. Next day(or when it is to be eaten) I put back on the smoker at 200-225 and add more rub and apple cider vinegar and smoke it again untill hot and the right taste. You can get your rub all over the meat instead of just the outside, get more smoke taste, and the "twang" of the a.c.vinegar is like have'n bbq sauce on it. Every 30-45min I go out, mix and taste(), and add what is needed. By the time it's done, about 2-3hrs, I'm full and it tastes great. While it's warm'n up you can also be make'n slaw, Dutchs beans, and toast'n some buns.

    Thats the "right" way to do it........Well, for us anyway.

    I've also got a good way to make "burnt ends" off a packer brisket using the point......thats another thread.

    BTW, usually 1.5 hrs/#, plus the "re-smoke".

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  5. #5
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Quote Originally Posted by glued2it View Post
    I cook my butts about 275 witch is about 8hrs or so.
    There really isn't any reason to go any lower than 225.

    Honestly I don't cook under 250 no matter what I'm cooking.
    I'm a die-hard 225 guy. Can't even bring myself to do chicken above 250. Guess it's what I'm used to.

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  6. #6
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    Quote Originally Posted by BigAL View Post
    I'm no cook, but I play one at home, but I like to do them at 225 the whole time and foil at about 165-175. Then I pull them off the smoker and let rest, pull and put into big alum foil pans and in the fridge. Next day(or when it is to be eaten) I put back on the smoker at 200-225 and add more rub and apple cider vinegar and smoke it again untill hot and the right taste. You can get your rub all over the meat instead of just the outside, get more smoke taste, and the "twang" of the a.c.vinegar is like have'n bbq sauce on it. Every 30-45min I go out, mix and taste(), and add what is needed. By the time it's done, about 2-3hrs, I'm full and it tastes great. While it's warm'n up you can also be make'n slaw, Dutchs beans, and toast'n some buns.

    Thats the "right" way to do it........Well, for us anyway.

    I've also got a good way to make "burnt ends" off a packer brisket using the point......thats another thread.

    BTW, usually 1.5 hrs/#, plus the "re-smoke".
    I'm goin to BigAl's for dinner; sounds good man.

  7. #7
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    Quote Originally Posted by Bbq Bubba View Post
    That must be some special butt.
    Yeaaaaaaaaaaa.... soft..... tender.... and tasty butt.....ya know what I mean? Oooooooo baby!!

  8. #8
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    I go about 225 on the drum for about 6hrs or 200 IT....It takes a little longer @225 on the CG, Probalby between 10-14 depending on what the meat wants to do.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  9. #9
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    Quote Originally Posted by glued2it View Post
    I cook my butts about 275 witch is about 8hrs or so.
    There really isn't any reason to go any lower than 225.

    Honestly I don't cook under 250 no matter what I'm cooking.
    The 210 evolved from starting butts at 7 PM and having the pit on the Stoker. Go to bed and forget it till morning for sure at that temp. I got good results and kept doing them that way and the rest is history. I would like an 8 hour cook temp though; I know I've done it in the past and frankly the results aren't much different at all.

  10. #10
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    I do mine 250 and it ends up being 12-15 hours depending upon the size. My buddy does his for 24 hours and I can't really tell a difference.
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

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