Overnight pork butt

[es1025]

My first overnight smoke. Weather looks good, I’ll still cover the auberins. I have a 8.5# butt prior to trimming and plan on cooking at 240 until completion. I am planning on no peeky. I plan on starting at 10pm and running until an IT on 190-192. Do you think 12 hours will be enough time? If not should I consider wrapping when I get up at 6am? Advice please....

 

[TX Gent]

Ed... 225 to an internal of 195/200dg will give you a more tender BB and will run around 16hr + or - time wise. Allow 1-2 hours for hold over which allows the pork to soften and loosen which actually makes it moist and tender.

Only change I would make since you asked, is to lower temp to 225 and wrap after stall[about 10/12 hours in] and when temp starts to climb up to about 175/180 ... add some liquid of your choice, double wrap in foil and pop that BB back into the smoker to finish. Don't forget to add a source of water to start the smoke as it keeps the smoke moist and you'll be good to go. If your shooting for a finish time allow aprx 16hrs+2hrs and back track. It's better to hold over wrapped than to pull early to meet a dinner deadline.

All the best Ed and let us know how it goes for you...

 

[es1025]

I should have mentioned, I need to be in the car by 1130am.

 

[Grampy]

John nailed it. I do not think 12 hours is going to be enough time to get it done. As John mentioned, I plan for 2 hours per lb and wrap and hold if it gets done early.

 

[es1025]

Thank guys..10.5 hours in 174. Looking good for 1130.

 

[es1025]

Pulled the butt out of smoker at 1130am at an IT of 190.2, lets rest in cooler for four hours double wrapped in foil. Quite possibly the best pulled pork I have ever made. I am a believer of the 190 temp. Moist and juicy!

 

[barelfly]

Pi think the long hold in foil also helps with these butts. I will plan the 4 hour hold into my cooks now because it just seems to make the butt that much better.

 

[es1025]

The funny thing is, if i foiled at the 5 hour mark the butt would have been done probably 2 hours early.

 

[Pork Belly]

I have a 8.5# butt prior to trimming

When you say "trim" are you cleaning up possible glands and funky stuff off the bottom of the butt? When I say funky stuff I am talking about the glands or that pinkish purple weird texture flesh that looks unappetizing. 

You wouldn't be cutting the flavor layer on the top side, some folks call it fat. That  fat layer scored in a cross hatch pattern helps it to render and crisp up. Other than bottom funk there is nothing to cut off a butt.