Cooking time, 10.5 lbs boneless pork butt

[Andrew]

About how much time should I allow for the above piece of meat?

I will target 225 degrees.

Thanks,

ah

[primeats]

I shoot for 8 to 10 hours, it usually "jiggles" when I take them off the grates, good luck!

[mguerra]

can't accurately plan it

Cook to an internal temp of 185 to 200. Ball park 1-1/2 to 2 hours per lb. at 225 degree pit temp. That number is NOT 100% accurate, pork butts are variable. Some I did only took 1 hour per lb.

[hipquest]

A different approach

We have not received our KK yet but we do have a cooker designed to cook whole hogs. We frequently do shoulders, ribs and whole chickens, as well. We only cook/smoke our boneless shoulders for 4 to 5 hours (range is 215 to 225 F degrees) BUT they then go into a well cleaned cooler for an additional 2 hours. We end up with internal temp of at least 180 degrees. Actually we do the same thing with our ribs and chickens. We end up with a very moist and flavorful end result.

[Andrew]

Re: can't accurately plan it

Cook to an internal temp of 185 to 200. Ball park 1-1/2 to 2 hours per lb. at 225 degree pit temp. That number is NOT 100% accurate' date=' pork butts are variable. Some I did only took 1 hour per lb.[/quote']

It took 16 hours to get to 190. There was a 4-5 hour plateau! But it

came off in the nick of time to get the chickens going in time for

dinner. Pork is foiled/toweled/coolered (towels and cooler pre-heated).

One odd thing, I ran out of lump. I have to check the Whiz's database.

Mine seemed to burn up awfully fast. I had topped off the basket last

night, lit at 10pm, and by 2pm I was down to a few coals. Had to take

everything out in the rain to put in more. (First real test for my silicon

mitts, worked like a charm).

[Andrew]

Re: can't accurately plan it

Cook to an internal temp of 185 to 200. Ball park 1-1/2 to 2 hours per lb. at 225 degree pit temp. That number is NOT 100% accurate' date=' pork butts are variable. Some I did only took 1 hour per lb.[/quote']

It took 16 hours to get to 190. There was a 4-5 hour plateau! But it

came off in the nick of time to get the chickens going in time for

dinner. Pork is foiled/toweled/coolered (towels and cooler pre-heated).

One odd thing, I ran out of lump. I have to check the Whiz's database.

Mine seemed to burn up awfully fast. I had topped off the basket last

night, lit at 10pm, and by 2pm I was down to a few coals. Had to take

everything out in the rain to put in more. (First real test for my silicon

mitts, worked like a charm).

The pork was great. I had run the temp up to 300 to get in finished,

and after taking it out, and getting the grill flossed up for the chicken

the fire got too big, and the chicken cooked too fast. I think I will add

extra time to be sure I can calm down the fire before adding the chicken.

The pork, after 2.5 hours in the cooler, was still 175 degrees, so I could

have waited another two to three hours and still served it hot.

Not bad for the first big cook on the KK.

Next up: Pulled Pork Pizza (well, maybe)

Thanks all.

[cruzmisl]

I find a dome temp of 250-275 yields the best results. If I go too low such as 225 it takes forever to cook for some reason and the results aren't any better. Just an idea to try next time.

I had 20lbs of butts on two nights ago. I put them on at 2200hrs and they were at 195f at 0900hrs. Key to planning is a cooler, some towels and tin foil. My party wasn't until 1700hrs so I wrapped the butts in foil, then in towels and placed in a cooler. At 1600hrs they were still barely cool enough to pull with bare hands.

I also find the trick to not running out of fuel is to be sure you have large chunks of lump. If you have a bunch of small pieces and shake it burns up quickly.

[mguerra]

forgiving cook

Anywhere from 225 to 275 works pretty good. Unlike the fast hot brisket, which comes out super tender, the pork butt comes out more tender when cooked a little longer. A "fast hot" pork butt done around 275 to 300 does come out acceptable, it's just more tender and easier to pull when cooked a little longer. They taste about the same either way, though.

[bryan]

Re: can't accurately plan it

The pork was great. I had run the temp up to 300 to get in finished,

and after taking it out, and getting the grill flossed up for the chicken

the fire got too big, and the chicken cooked too fast. .

Suggest you might want to remove the grill, close Kooker, clean grill and return grill to Kooker.

[Andrew]

Re: can't accurately plan it

The pork was great. I had run the temp up to 300 to get in finished,

and after taking it out, and getting the grill flossed up for the chicken

the fire got too big, and the chicken cooked too fast. .

Suggest you might want to remove the grill, close Kooker, clean grill and return grill to Kooker.

That sounds like a really great idea. Thanks.