What temp do you do pork butt?

[klflowers]

All these cookers I have and I have only done butts on the wsm. No water pan or fans anymore. Around 250 overnight because I have complete confidence in it. Start at around 10PM. Or 11. Or 12. Depends on the bourbon and beer consumption. Sometimes I wrap and finish in the oven. More often i don't. As you can see, I am very organized and I repeat the same cooks over and over

[bbqLuv]

klflowers "Depends on the bourbon and beer consumption" like the way you think

[PGH_RAM]

I keep my kettle between 225 and 250, give or take a few degrees. A 9 pound boneless will usually take me just about 12 hours.

[Richard Chrz]

It’s always so interesting to me, like I have never had a butt butter tender in 12 hours. I often wrap for bark at 14, finish at 17 hours, and then hold for 3-5 hours. Also, I almost never bring a butt IT up past 190 -195

[Mosca]

Richard Chrz My very first one was like that, I don’t think it ever got over 195°, and it took forever. I do remember slavishly sticking to 225° on the BGE for that one, it was my very first long cook. Every one since then I’ve done at 250° or higher, and they’ve been equally good and gotten done a lot faster!

[PGH_RAM]

Richard Chrz I don't wrap and I only hold for about an hour. I've never had a boneless Costco butt take longer than 13 hours.

[au4stree]

Honestly, it depends. If I’m in a hurry, I crank it on my PBC, which typically settles in around 275-285°. Sometimes I crack the lid or leave a rebar out, can get up to 325°. If I’m in no hurry, I generally hover around 250° on my KBQ or Big JoeIII. If I go all night and don’t plan to wrap, I cook at 225° until she’s probe tender.

[realdocBBQ]

If I go all night and don’t plan to wrap, I cook at 225° until she’s probe tender.

[dwlacroix]

My WSM 22” likes to settle in at 235. Who am I to argue?

[radiodome21]

WSM is 275 and Silverback or my Traeger will 225 overnight and then bump it up in the to a temperature that is based on if I’m making lunch or dinner.

[Skinsfan1311]

If I'm using the WSM, it'll be ~ 240-250, depending on the smokers mood. In the Chargriller Kamado, it'll be ~ 275. I quit using the SNS as a smoker, because the WSM and Kamado are better at holding temp.

[bushrod]

According to what I am using;

Weber 250
Traeger 275
Masterbuilt 270

[Jared49]

I cut my butts in half and run 250-300(ish)! More bark and the stall isn’t as severe.

[Lynn Dollar]

On the offset my target is 275 , give or take 25* either way.

Back in my WSM days, I did a hot and fast version, found here at the Virtual Weber Bullet. Chris adds a hot and fast addendum to this cook at the bottom. And I liked that every bit as much as the low and slow version. I cooked at 325 or however hot I could run the WSM .

But I greatly prefer my current offset version.

https://www.virtualweberbullet.com/pork-butt-chris-lilly-big-bob-gibson-championship-injection/

[Spinaker]

I never really cook anything below 275, for the most part. Pork butts? I will cook many of them at 325 F.....up too 350+ in the PBC. They have so much fat, that is tough to over cook them, for the most part. And even if you do, just add some fat back into the pulled pork and you are good to go.

Higher temps give you a heavier bark, which is what I always want on my pork butts.

[bbqLuv]

May I suggest planning 16-20 hours for the cook to allow holdover and rest time?
When I don't allow extra time it doesn't turn out well.

[realdocBBQ]

I've definitely become a fan of long holds on large cuts. Not as big a deal on pork, but still helpful, I think.