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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
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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
    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!!

  4. #4
    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

  5. #5
    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"
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  6. #6
    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.

  7. #7
    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.

  8. #8
    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

  9. #9
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Pending on size 6-8 hrs at around 250-260 for us. We foil around 175IT or so and up to 205 for pulling. Last butt sliced was brought to 180 and took out and rested. We foiled it at around 165 or so.

    I believe different strokes, different folks I guess. I was a die hard 225 man for awhile, till I started pickin up some tips and compared flavors and such.
    MEMBER: BERGIE BBQ team 2011, 2012.




  10. #10
    Join Date
    Feb 2009
    Location
    Federal Way, WA USA
    Posts
    292

    Default

    I cook at 235 to 260 till done, not a fan of foil because it doesn't give me the bark I'm looking for. I pull butts off the cooker at 190 to 195 internal wrap in foil at this time and they go into a dry cooler to continue tenderizing but because I'm not applying heat they don't dry out.

    One thing to consider if you are cooking at very low pit temps for long periods of time and these are boneless butts that you roll up, the interior has been exposed to bacteria, at these very low pit temps that bacteria is multiplying until you get the internal over 140. After the interal temp goes over 140 the bacteria dies but that dead bacteria is toxic and cause problems for the old, very young or folks that have immune systems problems.
    If your cooking bone-in butts you need not worry about it.
    Jim

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