What temp do you smoke your pork butts ?

[gregbooras]

I have always smoked pork butts at 225 degrees but I notice some here use 240 degrees.

What temp do you smoke at?

Thanks Greg

 

[swthorpe]

I set my temp just above 225F to try to get it somewhere around 235-240F.    I used 225F a while ago and it just seemed to take too long to get to 195IT.

 

[gregbooras]

I set my temp just above 225F to try to get it somewhere around 235-240F.    I used 225F a while ago and it just seemed to take too long to get to 195IT.

Steve,

Does your #2 have the 700 watt or the 800 watt heater?

Thanks Greg

 

[Grampy]

Greg:

I have only smoked 1 pork butt in my #2 so far but I smoked it at 225 degrees. It was a 9.5 lb butt and it took 12 hours. I was expecting it to go closer to 15 hours.

 

[swthorpe]

Mine is about 3 years old, so I am guessing 700w.  It takes about 45 minutes on start up to get to 225-240F.

 

[Barrel99]

I try to average out at 235-240 for just about everything except fish.

 

[es1025]

240 to an internal temperature of 200. The first half hour is at 170.

 

[SuperDave]

Being the odd ball of the group, I smoke at 235 - 240 for 1/2 the smoke and wrap to finish at 250. 

 

[SuperDave]

240 to an internal temperature of 200. The first half hour is at 170.

Is the 170 a programming thing or just the reality of what your box measures in the first 30 minutes?  I could have my Auber set at 300 degrees and I wouldn't be higher than 170 after 30 minutes. 

 

[drains]

I just smoked two 8lb. Butts @ 235 unwrapped start to finish. Turned out great.

 

[RG]

I smoke at 225-235 for butts, briskets and ribs. Whether it be in the SI, keg or Traeger, that's what I've always done. Works for me!

 

[pargolfr2003]

I did a 6 pounder a couple week ago at 225 and it took about 13 hours so I may crank it up a little next time. Planning on doing a bigger one for my daughter's graduation next week.

 

[MarkF]

I cook butts at 150 for the first 30 minutes, then 235 till stall, then I wrap (only to circumvent stall) and take meat to ~195.

The reason for the first 30 minutes is to keep the wood from flaring up. My #2 and #3 have never experienced the "burp" since doing that.

Mark

 

[drains]

235 from start to finish. Next time I am going to foil wrap at 150 to speed up the process. Happy smokin!

 

[RSNovi]

Last weekend I did an 8.5lb butt at 225 degrees.  I never once opened to door and it took 20 hours to reach 203 degrees.  Usually I get pressed for dinner time so I turn it up at the end.  I bumped it to 245 on the last hour for this one.

 

[es1025]

I set the auber to 170 for 30 minutes ans 240 the rest of the way. In theory it will take 30 minutes to get to 170.

 

[gregbooras]

Well it looks like the group is split between 225/235 degrees.

Overall the end result is all that matters.

Smoke on!

Greg

 

[es1025]

I think 225 is too low. Most recipes i have read call for 240 for the pork butt. I wrap after five hours typically between 150-160. The meat i have produced is really moist and juicy. I watched the bbq pitmasters and they went to 250 to 275 for pork butt.

 

[gregbooras]

I think 225 is too low. Most recipes i have read call for 240 for the pork butt. I wrap after five hours typically between 150-160. The meat i have produced is really moist and juicy. I watched the bbq pitmasters and they went to 250 to 275 for pork butt.

I would agree with your statement and if what you are doing works, keep doing it.

But at least with my #2, this baby runs hotter than I thought. I keep notes on everything I smoke or cook, it makes it easier to keep turning out great results.

Take a look a the chart below and you will see what I mean when I say my #2 runs hotter than the knob setting.



Greg

 

[SuperDave]

Reads like crisp chicken skin to me, Greg.  LOL!