Pork smoking time ??

[TexaRican]

My mom is bringing a pork butt Saturday morning that she wants me to smoke Texas style for a family dinner that night. Not very experienced with pork on the smoker (supposed to be in the ground or oven with Puerto Rican seasoning and stuffed with garlic and olives)

I've ready most all of the pork smoking threads on here but did not really see any that speak of total cooking time. My brisket last weekend took over 12 hours to get to temp (12lb). If this pork butt takes similar time that will kill dinner plans so I'll be going a little hotter for sure. What can I expect starting it off at 275? I think she said it was 8lbs.

[Jaybo31]

Mine usually take about 1hr per lb

[dhines]

plan a pound per hour or until you reach the internal temp desired

[czechaholic]

1 to 1 1/2 hour per pound @250

[NAVY CHIEF]

I brined a whole 30 pound wild pig in cheap apple juice for three days, the meat seemed to soak it up real good...I think it also helped it cook better. Idk...I just know it was amazing.

[NAVY CHIEF]

Apple juice brine with a little salt from now on..

[oktx]

Cook by internal temp not by time.

[salth2o]

1 to 1 1/2 hour per pound @250

Good rule of thumb here. However, the secret is getting the internal temp to 200 if you want pulled pork. These tend to plateau around 165-175, so when that happens, I usually wrap and crank up the heat to 275 or 300.

[Jtrage]

Cook by internal temp not by time.

Yes, this exactly. And how do you want your pork to come out? Do you want to slice it or pull it? That will vary your time based on temp. Rule of thumb is 1.5 hours per pound.

I do sliced to a temp of 165-170. I prefer pulled and that goes to about 190 and rest in foil or a cooler for about an hour or as long as you can resist.

[Ætheling]

Pork butts are real fatty all throughout so they are much more forgiving to higher temps.
It would take a crazy amount of heat and time to dry out a pork butt. If you can handle a brisket you can do this I your sleep.

[SwampRabbit]

I can only assume you are doing pulled pork?

Mine run about 8-10 hours for an 8lb. I smoke it at 250-275 on an electric. I prefer not to foil it, but if I need it to be done in 8 hours, I foil it. Usually that means letting it go as high as it can go for 6 hours on the smoker... foiling it and putting it in the oven @275-300 until it reaches 195-200 degrees.

[Big C]

I personally smoke it at 275 to 315 degrees basically until it hits the stall ( around 165ish give or take) then throw it in a foil pan with a little apple juice foil the top and crank her up until internal is 200 to 205ish. And then let it rest for 30 to 45 minutes. It will fall apart just like you want and bone will come out clean. It's taken me anywhere from 5.5 to 7ish hours doing it this way. Has always turned out amazing. Go by internal temp not by time.

[BURTONboy]

I would say 7-8 hours and you should be good. I have never cooked one longer than that. At least not without being wrapped in foil (which I only do at the end if I have time and want to tender it up a bit more)

[TB80]

I agree that generally it should take about an hour per pound at around 250-275. However, pork butt is forgiving so don't be afraid to crank the heat to 275-300. Also, once it gets to around 160 and gets to the color you want you can wrap it in foil which will help it cook faster. once it hits around 195-200 start probing it until it is probe tender (like a hot knife through butter). Some claim the magic number is around 203 but it can vary.

[TexaRican]

She just confirmed its 4.5lbs lol. No worries now, I'm going low and slow for pulled pork.