What temp do you do pork butt?

[Mosca]

I haven’t done one for a couple-three years. And I know that they’re fine anywhere from 225° to 275° and even 300°. But that’s not my question. My question is, what temp do YOU use?

The one I’m doing now: 8ish pounds, started at 6:45; I’m doing it at 260°, no spritz and no wrap, figuring for dinner around 5PM. If it gets done faster, I can cambro it; if it takes longer, we can eat later.

[LA Pork Butt]

I like doing them over night and holding them for two to four hours to eat at noon, so 225 really works well for an overnight without wrapping. If I were serving for supper it would probably be 250 and wrap along with a shorter hold. I would have to do the math 1st. I don’t like serving without at least a one hour hold.

[realdocBBQ]

Most of the time 275. Haven't seen any difference except cook times.

[Mosca]

Yep, I agree. That’s how I landed on about 260°. If it creeps up a little it’s fine, if it drops a little, it’s fine.

[Oak Smoke]

+1

[Purc]

I bounce around from 225 to 275 depending on the size of the butt and time I have and my level of patience.

[Donw]

275. Every cooker, every time.

[Duanessmokedmeats]

Whatever my Pit Barrel wants. But is usually @275-285.

[HawkerXP]

..., ..., ...!

[Clark]

HawkerXP What's the deal? Do you have a sore throat?

[Finster]

Clark
😂😂😂

[Sid P]

275°

[Steve R.]

These are nearly always overnight cooks for me, so 225 or so. That way I can put it on at midnight, then wrap when I wake up the next morning to get it done around noon, then hold for as long as needed. If I need it done earlier, I just start earlier in the evening.

[LA Pork Butt]

Steve, I usually light my fire a 7pm and put the meat on by 8 to finish between 8-10 in the morning. Then I wrap and hold for lunch. I don’t have to add fuel on my BGE, but I can see why you start at midnight if you need to add fuel.

[captainlee]

275 !

[captainlee]

I lied a bit. If I can remember I go an hour at 225 to try and get a bit more smoke out of the Yoder.

[Santamarina]

My offset likes to run around 250° so that’s where I cook all cuts. Butts usually run 12-14 hours, unwrapped until the hold.

[RonB]

225° for an overnight cook, and bump it up to 250° - 275° after I get up if I think it's necessary to have it ready in time to wrap and hold for a couple of hours.

A smaller butt goes at 275° for an all day cook.

[BFlynn]

I do everything 260-270.
That's what the PBC likes, and I run the same temps on my SnS bc that's the timing that I'm used to

[HawkerXP]

..., ..., ...!

[Clark]

HawkerXP We can't hear you!

[DaveD]

My SnS kettle seems to really like humming along at 250/120, so I tend to use that temp because it's easy...

[mrteddyprincess]

My Lang 48 inch patio stick burner cruises between 275 and 325 F. An 8 lb pork shoulder will be rendered with pull the bone out tenderness in five to seven hours depending on the cut.

[ssandy_561]

For an overnight cook I’ll set my Grilla OG on PRO mode at 225°. This usually gets me the bark I want after 11 to 12 hours and then I’ll wrap for the last 3 hours or so.

If I’m putting the butt on first thing in the morning I’m setting my Grilla OG at 260. This gives me the temperature range of 250 to 275. After about 7 to 8 hours the bark is set and it then gets wrapped for about 2 1/2 hours to finish up.