Bull Pork butt times per pound. Your experience.

[Buckeye smoker]

This is not a complaint post, and I realise every piece of meat is different. But, the 2 hrs per pd. Average doesn't ever seem to be close for me. I prefer the low and slow at about 225° instead of the hot and fast method. I've wrapped, not wrapped and haven't seen a big difference in time of cook.
I usually do a temp turn up near the end to get above 200° IT. Or try the ole probe tender deal... But again, just wondering what you guys have been experiencing over the years RecTeq wise, in low n slow per pound?..
(approx)...thanks.
P.s. the pork is always delicious and usually tender. Just not with in "the norm"? Time frame...lol

 

[chadinsc]

my last butts took 1hr 45min per lb at 225 without spritzing or looking. how long does yours average?

 

[Buckeye smoker]

my last butts took 1hr 45min per lb at 225 without spritzing or looking. how long does yours average?

I usually plan on 2hrs per pound at 225°... It always exceeds that...
Currently have a 10# on...
Has been on 20hrs...and is at 174IT... Put it up to 275° the last 3 hrs... I've been anal about calibrating everything- the grill and temps are correct... And like I say, I'm not really caring if it goes longer. Im just curious if others are finding longer than "projected" times. For all I know if could be the specific herd my butcher gets his meat from ??..haha

 

[Tgrimm001]

I've never had a butt go any longer than 1.5hr per pound at 225°. I was actually talking to a guy at work today who said he had a 8lb take 19hrs this past weekend. So I must just be lucky when grabbing butts and get ones that finish quick?

 

[Waterboy]

I’ve had a few go 2 hrs +/- per pound. Now I put butts on the night before, run it at 220-225 overnight then turn it up to 250 in the morning. That bump to 250 seems to move things along better without being too hot.

 

[Hilbe]

I did just did the big Costco 13 lb pack today. I put it on at 180 extreme smoke last night at 10pm. Woke up to it about 150 degrees at 8am. Around 10am it was at 160 degrees internal. I wrapped it and set it to 225. It was done cooking around 2:30pm. I put it in the cooler with some towels until I ate dinner around 5pm. It was awesome and still hot!

My thought process was I didn't want to rush it and I figured it would be done sometime in the afternoon. I would rather it be done early and let it stand than have it late and have my family pissed dinner was super late/not ready.

 

[Hilbe]

 

[Buckeye smoker]

Here's my 22 hr- 10#'r
There's pieces of some extra bacon I had on top, if you're wondering why it looks like that...lol

 

[mooncusser2k]

I've said it before: Meat can't tell time.

 

[Biggs300]

Mooncusser is right; meat can't tell time. I cooked a 9.5 lb pork butt this past Friday (and Saturday) on my 700 at 225 degrees. I wrapped it in peach paper when it stalled at 155 degrees and total cook time was 18 hrs. Fortunately, I had planned for 16 hrs so I had to reduce the rest time a bit but it turned out great.

 

[ScottieBones]

Last 8.5lb Boston I did took 22hr at 225F to hit 195F, no wrap. That's 2.6hr/lb

Edit: just looked at my notes, the one I did before that was 8lb 22.5hr, or 2.8hr/lb. Lol

 

[spartyonjoe]

Too many factors to consider my guy. Spritzing or no? Water pan? Ambient temp and humidity? Etc.
Meat is done when it’s done. When I do butts I anticipate 2.5 hours in the cool in calculating my time. If I go over on the cook I have about 1.75 hour buffer. It’s gotta sit in the cooler for at least 45min