golfingfool Posted May 18, 2017 Report Share Posted May 18, 2017 Going to do rotisserie 3.5 lb. pork butt what temp and how long will it take? Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 18, 2017 Report Share Posted May 18, 2017 Jerry, I have never done that cook but if I was I'd do 225F or maybe a little higher and it will take hours and hours if you intend to pull it. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 18, 2017 Report Share Posted May 18, 2017 Are you going to use the basket splitter for 2 zone heating or the full basket? The full basket will shorten the cooking time. Cooking temp can be anywhere from 225F up to 350F, depending on how much time you have for the cook. Obviously, the higher the temp, the shorter the cooking time. Most of us cook to the internal temperature (IT) of the meat, not strictly by time. For a pork butt, you want to shoot for an IT of 190F - 195F, pull the butt off the grill, wrap in foil, then a towel, stash in a cooler and let rest for at least 30 minute to allow the IT to get to 200F - 205F, for pulling/shredding. This technique will also hold the meat for up to a couple of hours, so the best advice is to start early and allow plenty of time for the cook, so as to not have hungry family/guests waiting for the butt to finish. You didn't say whether this butt is bone-in or out. That will have a big impact on cooking time. Bone-in takes longer. Also, this is a small butt, so it should cook faster that a full butt/shoulder. My best guess - at 225F - 250F, plan for about 4-6 hours, at 300F - 325F, plan on 2-4 hours. Quote Link to comment Share on other sites More sharing options...
golfingfool Posted May 18, 2017 Author Report Share Posted May 18, 2017 I was just going to go full basket. Will probably do it at 325F-350F because of time constraint. It's not a bone in and the butcher tied it up with twine. It's in the fridge now with a rub of evoo, salt, pepper, garlic powder, fresh thyme and rosemary. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 18, 2017 Report Share Posted May 18, 2017 Sounds like you've gotta plan. Can't wait to see pics of the final results! Quote Link to comment Share on other sites More sharing options...
golfingfool Posted May 19, 2017 Author Report Share Posted May 19, 2017 This took about 4 hours 325F direct. Pulled at 190. Family was hungry! One of the best roti cooks ever! 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 19, 2017 Report Share Posted May 19, 2017 Glad to see that it came out well. And, gotta pat myself on the back for nailing the cooking time! Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 30, 2017 Report Share Posted May 30, 2017 I have found that pork butt really does best cooked at a low temp for a long time. Unlike a brisket which can come out fine cooked hot and fast. A pork butt will be ok cooked hotter, but it is so much more tender cooked at 225 or so until it hits internal temp of 195-205 finish. This is my experience. I have tried a hot fast and wrapped in foil thing but no joy there, either. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 30, 2017 Report Share Posted May 30, 2017 golfingfool, that sure looks like a fun and very tasty cook. Quote Link to comment Share on other sites More sharing options...
