Introduction and a pork but that starts cooking tomorrow morning.

[Grits]

Hello everyone..my name is Roger a/k/a Grits. I live in Little Rock,Arkansas. I cook on a Hasty Bake. I am retired and starting to cook again after about a ten year pause.

The forum looks great. I am still learning how to navigate it so bear with me in posting a topic there are volumes on. I bought a six and a half pound butt and plan on cooking it tomorrow morning. It is currently in my fridge painted with mustard plus a good dose of rub. 275F to 300F is the range I plan on cooking it tomorrow morning to an internal temperature of 200F. I feel the carryover will take me to 203F+. I am thinking six hours plus an hour rest. Am I on the right track?

Thank you all for any and all input.

Grits

[BKYDBBQ]

I can only speak to my experiences...I normally cook 8 - 9 pound butts so a smaller one will make a difference...

I cook between 275 and 300 degrees...once it gets a good bark and somewhere around 160 - 170 degrees I place it in a aluminum 1/2 pan with come apple juice and apple cider vinegar, with some extra rub on top of it...I then cover the pan with foil and let it go until it reaches 200+ degrees and the thermometer probe goes in like it is softened butter...total cook time is usually between 6 & 8 hours...

the final stage is to let it rest / hold for at least an hour...preferably 2 - 3 hours...

[HawkerXP]

+1

[mrichie1229]

Welcome to the Pit Grits.

Regarding your pork butt, it never hurts to build in extra time into your cook in case it takes longer than you think. If it finishes at the time you expected, holding the meat in a warm oven or faux cambro, just makes it better.

Looking forward to seeing pictures. Good luck!

[Grits]

If things go as planned, the meat should be on by nine. I allowed plenty of time before dark.

[Draznnl]

Welcome to the Pit from the Florida Suncoast. Good luck on your pork butt. Enjoy the cook.

[fzxdoc]

Welcome to The Pit. FWIW, I smoke my pork butts at 275ish, and they are done in 6-9 hours, depending on the thickness.

As a point of reference, take a look at this post. It's geared to the Pit Barrel Cooker, but the cooking times at various temperatures translate pretty well to all cookers.

https://pitmaster.amazingribs.com/forum/charcoal-drums-barrels-and-bullet-smokers/pit-barrel-cooker/12774-pbc-cook-times-including-pbc-temps-and-meat-veggie-weights-if-possible#post12774

Have fun with your PB cook and let us know how it turns out.

Kathryn

[Oakgrovebacon]

Welcome to the pit from Southern Illinois!

[DavidNorcross]

Welcome from Virginia!

[captainlee]

Welcome from Colorado! Great advice above. Always give yourself extra time, especially the first time through. That butt will hold with no issues if your cook finishes early.

[Skip]

Welcome to The Pit from Minnesota. Good luck with your pork butt.

[Purc]

Welcome to The Pit from Texas. I agree to allow a little more time for the overall cook. Outside weather may affect your cook time. +1 on once the butt hits the stall to put it in a foil pan with some honey or brown sugar with several pads of butter and maybe a splash of apple juice, cover tightly and cook to probe tender, let it rest for 1+ hours, pour liquid from bottom of foil pan into a fat separator, pull the pork, add the defatted liquid into the pulled pork, mix and enjoy. As always times and temps will vary and YMMV. Don't forget to post pictures of your cook.

[Sweaty Paul]

Salutations from Hays, Kansas. I tend to favor cooking my butts at 250-275 although that is just me and see nothing wrong with your plan except you might need more time as others have stated. Worst case you allow for more time and you don't need it so your butt gets a longer rest which may actually work out in your favor. I rest my pork butts for at least an hour and sometimes 2-3 hours. Also, if you find yourself getting into a time crunch once your bark is set you can wrap in foil (Texas Crutch) and this will help speed the cook.

Good luck and look forward to seeing your cook!

[Finster]

Welcome from The First State!!

I would plan on 8 hours plus rest time. If it gets done early, it gets extra rest time. (never a bad thing)
Each hunk of meat is different. Some cook fast, and some take their good ole time.

Enjoy the cook. Let us know how you make out 👍

[LA Pork Butt]

Welcome to the Pit from Da, Texas! Your plan is a good one. My target is 200 internal temp, too, and I like to wrap and hold in an ice chest for at least 2 hours. As you noted the carryover will reach 203. I think the 2 hour hold helps separate excess fat when you pull the pork. I hope you have as much fun in the Pit as I have.,

[58limited]

Welcome!

[RonB]

Welcome to The Pit. The info above is good, but one thing not mentioned is that, (if ya like bark), you can cut the butt in half and then cover with your rub. That will give you more bark, and a shorter cook time. A long hold won't hurt at long as you keep the internal temp above 140°.

[HawkerXP]

+1