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JFC3

Pork Shoulder Cook Time

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Are there any rule-of-thumb average cook times for a pork butt?  I intend to smoke a 9 pounder and am trying to get a handle on how long it will take at 225* on the Akorn.  I'll be using my Auber so I should have consitent temps overnight.

 

If anyone could provide a cook duration estimate based on expierience I'd appreciate it.

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From my experience there I go anywhere from 1.5 to 2 hours per pound but being low and slow it'll be done when it feels done by probe tender.

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No hard and fast rule - but when I have time, I usually start preparing a full 24 hours ahead of meal time.  Wash and rub, stabilize the cooker, put her on.

 

With no foil wrapping and constant 225 (I use a partyq) I've cooked an 8lb or so butt for as long as 20 hours and as short as 16.

 

If you wrap in foil about an hour into the stall (160F or so?), that time can be shortened considerably.  8-10 hours?

 

your mileage may vary.

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Are there any rule-of-thumb average cook times for a pork butt?  I intend to smoke a 9 pounder and am trying to get a handle on how long it will take at 225* on the Akorn.  I'll be using my Auber so I should have consitent temps overnight.

 

If anyone could provide a cook duration estimate based on expierience I'd appreciate it.

This might help you some http://www.smoking-meat.com/smoking-times-and-temperatures-chart

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I don't think there is any advantage to cooking at 225F versus 275F, except that 225 takes longer.  That can be useful if you are trying to get a full nights sleep.

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Are there any rule-of-thumb average cook times for a pork butt?  I intend to smoke a 9 pounder and am trying to get a handle on how long it will take at 225* on the Akorn.  I'll be using my Auber so I should have consitent temps overnight.

 

If anyone could provide a cook duration estimate based on expierience I'd appreciate it.

This might help you some http://www.smoking-meat.com/smoking-times-and-temperatures-chart

 

 

That's a big help.  Thanks.

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The 9 pounder I did for Labor Day took about 7 hours at 300°F to 185°F. I didn't want pulled pork, I wanted to slice some of it so I didn't take it up to 195°, I think 205° is the best temp for a picnic shoulder due to bone shape and connective tissues, while they taste as good, they don't cook as easy as a butt IMO.

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8 pounder took me 9 hours @ 250 to get to 190.  I was hoping for 200 internal but people were hungry and I didn't want to cut short my resting time.  Still good but doesn't pull as easy because of only 190.

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