Pork Butt with Skin on it

[ramzi]

Does cooking a pork butt with the skin on it take a lot longer ? My friend is brand new BGE owner and he told me that the butt only went to 170F after 10 hours. My limited experience cooking butts, 10 hours is a very long time! Is the skin affecting the time ?

[AZRedneck]

I cooked a butt two weeks ago. It was 8.5 pounds. Cook temp was 225-235 and it took 19 hours to get to 196F. I then pulled it and wrapped to rest for a couple hours in 170F oven. The bone fell out of it and was very tender and juicy. I don't think the skin is going to change anything as far as cook time goes, but I don't have a BGE. It's going to depend on thickness of the meat and cook temp. I don't have my cook logs with me right now but I'm pretty sure I was in a stall around 175F after 10 hours.

[Breadhead]

Hmmm... why would he want to leave the fat on? You're going to have to remove the fat before serving the pulled pork so all of your tasty bark goes away with it.

Most pork butts are about 8 pounds. On my large BGE I smoke them at 225° with the assistance of my DigiQ Dx2 that keeps the cooking temperature very steady the entire cook. I don't wrap my butts after the stall and I don't power through the stall. Most pork butts are done (probe soft) usually at 195° to 200°.

I plan ALL of my pork butt & briskets cooks as an 18 hour project. Normally both take 14 to 16 hours to become probe soft from the time I put them on the grate. So by starting my cook 18 hours before I want to serve it I NEVER have to worry about being late. The star of the 18 hour project is my faux cambro.👍 If my meat is ready in 14 hours it gets 4 hours in the cooler. If it takes 16 hours, like usual, it gets 2 hours in the cooler.

That... makes your pork butts & brisket cooks easy peasy.👌

[LA Pork Butt]

I think your friend was cooking the Picnic which looks like it has skin on it I usually trim that off before cooking. I usually cook 10# Boston Butts and trim the excess fat. They typically take 12+ hours at 225 to an internal temp of 200 on my Large Big Green Egg.

[Nuke em]

I cook with skin and fat removed I then take the skin and cook next to the butts. After awhile, I remove the skin and crisp it up on another grill. Then I slice it and feed to the dog and the neighbor dogs. Dogs are not mans best friend but the other way around. Men are dogs best friend.

[Danjohnston949]

Nuke em, My 3 S--t Bird Mutts would Kill for a Smoked Pork Rind! Breadhead, I do pretty much the same as You with a Pork Butt on the Weber Kettle, S 'n S, Baffle and BBQGURU DigiQ-2 Temp Control! The only exception is I do turn the Heat Up at the Stahl! I have only recently started using a Faux Cambro I truly like the effect it affects?
Never did figure that one out!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Porterdriver]

In case you care, or bump into someone who does:

Affect is usually a verb, and effect is usually a noun. To affect something is to change or influence it, and an effect is something that happens due to a cause. When you affect something, it produces an effect.