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Boston butt cook time

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    Boston butt cook time

    I have a Kamado Joe Classic II. I have cooked several Boston Butts and they all seem to take longer than they should. I cooked one today that was 7.5lbs. I cooked it between 240-250 and it took 14 hours to get to internal temp of 195. Any suggestions???

    #2
    I use a vertical gasser, an offset stick burner, or a vertical charcoal smoker (gasser more than the rest). Always take 12-16 hours at 225.

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      #3
      I have one on my pellet grill currently. It's been on 11 hrs & 15 minutes at 225. The current IT is 172. I may turn up the heat to 250 or stay up all night. Mine is just over 8 lbs.

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        #4
        Raise the temperature up some. I usually smoke my butts at 275. I'll get to 200 in 10 hours or so.
        Butts are so forgiving in my opinion that 275 won't hurt them.

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          #5
          I raised the temp to 250. I'm just short of 14 hours. My IT is 189

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            #6
            Agreed with ssandy_561, butts are VERY forgiving. I also boat mine (place in a foil pan and cover with foil) when the fat is getting ready render out, about 150F - 160F which often corresponds with the stall. I want all that jus for my sauce. I usually add some butter and molasses at that time fir a braising liquid. My rig likes to run at about 250F - 275F and I start cooking a butt at around midnight.

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              #7
              275+ for a great butt cook.

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              • Nate
                Nate commented
                Editing a comment
                +1

              #8
              Bump that temp up as needed. It will still turn out great. 225 is vastly overrated when it comes to butts. Job #1 is to just get it done.

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                #9
                OK - I pulled the butt off the smoker. We pulled the pork and it tastes really good. However the crust from the rub was really hard, and we ended up discarding a lot of it. Does that normally happen with MMD?
                Attached Files
                Last edited by Randy-Phx; May 6, 2018, 10:53 PM.

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                  #10
                  However the crusr from the rub was really hard, and we ended up discarding a lot of it
                  That's the best part.

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                  • Randy-Phx
                    Randy-Phx commented
                    Editing a comment
                    I thought it was tough. My wife had a hard time tearing it apart. Is it suppose to be that way?

                  #11
                  Randy-Phx If you don't like the hard crust/bark you can wrap when the bark is well formed. I wrap around 180 IT with foil, then up the temp to 275-300 to finish (probe tender).

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                  • Randy-Phx
                    Randy-Phx commented
                    Editing a comment
                    Thanks. I'll try that next time.

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