What time would you get started cooking?

[Attjack]

Here's one I did in my kamado at 275f. It looks like I got impatient and pulled it at 200f after 10.5 hours.

[Starsky]

I'm guessing that you should start friday

[hoovarmin]

Man, I didn't think this through. Since I'm cooking on a stick burner, yikes.

[Ahumadora]

Run it at 325-350f and start at 8am. I cooked a 8lb brisket in 3 hours yesterday, hittting 400f along the way. Once it gets near your optimum internal temp, back it off and let it ride as to give the protiens time to relax and melt colagen.

[Ahumadora]

hoovarmin. No I just let the extreme heat out of the pit, then let it sit in the pit pit while the heat naturally subsides over a couple of hours.

[hoovarmin]

Ahumadora meaning open the door to the cooker and let the fire burn down?

[Ahumadora]

Just open the main chamber door to let the severe heat out, by that stage of the cook it should be just coals left in the firebox. If it starts gaining heat again, scrape out some coals until heat is on the decline and let it ride.

[ecowper]

Here's a sharing link for one of my pork butt cooks so you can see how long, outcome, etc from the Fireboard perspective. This one I took straight from the freezer and you can see me having to position and reposition probe as I am cooking.

I really did not adjust vents at all throughout this. Having to add some charcoal at the end is entirely due to KBB burning up faster than KP, B&B, or Cowboy Brand.

https://share.fireboard.io/A2D8C0

[hoovarmin]

Great data there brother

[CandySueQ]

My contest timeline is day before season and let sit and absorb flavors.

Day of judging -- 3 am start fire, about 3:30 am (or when cooker gets to 250-275) get pork and brisket on cooker. Add a stick to the fire about every hour, nap in between. Spray with water if there are dry spots on bark. Flip brisket over after 2 hours (fat side up), turn pork around. After 4 hours if internal temp is 140 to 155 and the bark color is good, wrap tight in foil. Use a ChefAlarm to monitor internal temp. Alarm temp is 200 and I use multiple probes, just swap the wires.

Typically pork is done first around 11 am. I put it in the cambro to rest. At noon (after chicken turn in), drain juice off pork and brush with sauce. Measure temp. Back in cambro to set sauce.

This weekend I'm cooking 2 half pork butts (the money muscle half) about 3.5 lbs. each. I may sleep and extra hour!

Remember, every time you open the cooker door, you are slowing down the cook!

[hoovarmin]

Great info, thank you.

[jfmorris]

hoovarmin are you sure those are not 2 8 pound butts in a package? Is this from Costco? They pack two boneless butts together in cryovac. If that's the case, it won't take any longer with 3 or 6 than with one. At 275, I would start the fire around 6, and get the butts on by 7am if you want them for dinner. If they are still not done by 3pm, crutch/wrap in foil and they will be done by 5pm. Hold in a cooler or a warm oven until you pull them for dinner.

I used to do a lot more overnight cooks. These days I run at 275F and start my cooks in the morning, and use foil or increase the heat to 300F to get it done by dinner time the same day.

[Purc]

Also, if you find yourself short of time after you wrap, remember you can finish them in the oven as Grand Champion Pitmaster Harry Soo does all the time with his briskets. And after the wrap, the protein will not take on any more smoke. Harry says BTUs are BTUs.

[jfmorris]

rickgregory that Guga fellow over on YouTube did a microwave brisket. Why not a butt?

[rickgregory]

jfmorris - that's the video i was thinking about. Still crack up at it

[Polarbear777]

I usually run them overnight. 12 hours in smoke and wrapped for a few more. Around 225 this way it finishes up in time for lunch or into a cooler to stay warm for ~4hours.

I can run overnight so I won’t get up early.

[Polarbear777]

However on a stick burner I’d run a lot hotter to cut down the time as others have mentioned.

This was 4x8lb butts (two Costco packages). Into a cooler and taken to picnic site a couple hours later

[DTro]

At the end of March I cooked two Costco boneless butts. The intention was to portion and freeze the pork to serve at a later date.They were tied tight and hung in the Bronco for the first leg of the cook. They went on the smoke at 11 am. Wrapped at 5pm. Probe tender around 8pm. 9-hour total cook time. Temps ranged from 265 to 290F. Your gonna be able to feed an army with six of those babies. What time should we be there?

[hoovarmin]

See you at 6:30!

[radiodome21]

Most butts I ever did was 2 for a church dinner I made. Only thing I can add is if you have a stand mixer with a bread hook then use that pull your butts. Saved me a lot of time. Plus people thought I went the extra mile to get it so finely pulled.

[hoovarmin]

I do that too!