Perfect butts

[swthorpe]

Southern...the smoke times that you experienced are within normal range for the boston butt.    I try to always go for 225F for butts, but I did have to bump up to 235 once when I was short on time (and actually had to finish in the oven).   

As a general rule, you should allow at least 1.5 hours/lb, but I always go for 2 hrs/lb to be safe.  It is better to finish early and let the butt rest a bit longer than to have to cut the rest period short.    The rest time (about 2hrs if possible) is really crucial to allowing the fluid in the butt to redistribute through the meat before pulling, so I would suggest adding an additional 2 hours as well.

 

[DivotMaker]

So what is your average cook time @ 225 for and Internal temp of 198-200?  I smoked two Boston Butts yesterday - one about 8 lbs and the other about 7 lbs.  Set temp gauge to 240 degrees and the 7 lb was @197 in 12 hours and the 8 lb was at 195 in 14 hours.  is there something wrong with my smoker or is this normal?  This is my 2nd time using it since purchase.

Perfectly normal!  With large cuts of meat, you'll experience a "stall," which accounts for the long cook time.  During the stall (usually in the 170's to 180's range), you'll see the temperature climb stop, and maybe even go backwards a few degrees!  Don't freak-out; this is when the meat is experiencing "evaporative cooling."  The fat and connective tissue is rendering to liquid, and the liquid rises to the surface of the meat.  The air flow across the meat cools it, and slows the cooking process.  It's the same way we cool ourselves when we sweat.  During the stall is when the magic happens, and the bulk of the tenderizing takes place - that's why "low and slow" is the key!  Bottom line - plan for 1.5 - 2 hours per pound, and be thrilled if it takes less! 

 

[Smokster]

Your cook times are normal. I always smoke pork butts at 225, never deviate and they come out perfect every time.  I have the #3 and your time is consistent with mine.