FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


My First Butt

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Pork Recipes
View previous topic :: View next topic  
Author Message
jcb
Newbie


Joined: 25 May 2010
Posts: 97

PostPosted: Tue Aug 14 12 11:29 pm    Post subject: My First Butt Reply with quote

I am going to do 2 butts on Labor Day. Can I cook my butt for 6hrs on day one and finish it on day two? Very Happy
_________________
Yeah Baby BBQ!
Back to top
View user's profile Send private message
patruns
BBQ Super Pro


Joined: 03 Mar 2010
Posts: 3193
Location: Long Island, New York

PostPosted: Wed Aug 15 12 1:47 am    Post subject: Reply with quote

I would not recommend partially cooking meat one day and finishing the next. Better to fully cook the first day and then reheat.
_________________
Pat

Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49
Back to top
View user's profile Send private message Send e-mail
jcb
Newbie


Joined: 25 May 2010
Posts: 97

PostPosted: Wed Aug 15 12 3:02 am    Post subject: Reply with quote

How is your time handled? I plan on eating at 2:30 3:00. I will be dead on my feet if I have to get up and start cooking at 3:00 am. I have no support so it is just me. So any Ideas on how its done would be great Cool
_________________
Yeah Baby BBQ!
Back to top
View user's profile Send private message
DrunkPlumber
BBQ Pro


Joined: 22 Feb 2011
Posts: 848
Location: Northern Kentucky

PostPosted: Wed Aug 15 12 3:22 am    Post subject: Reply with quote

What cooker are you using?
An estimate for cooking time would be 1-1/2 to 2 hours per pound, or until finished (bone pulls easily on bone-in, fork twists easily on boneless). Of course every piece of meat is different.
I have cooked butts on Saturday, pulled them and then refridgerated overnight. On Sunday pan them and cover with foil. Into a 170 oven until ready. Add a little apple juice mixed with apple cider vinegar if the meat starts to dry out.
Of course the easiest way, for me, is to simply put them on the cooker, about 16 hours before I want to eat, and let them cook. Remove from cooker when ready, double wrap with foil, wrap with 2 bath towels and rest in a cooler until you're ready to pull them. They will stay warm for hours this way.
Good luck!
_________________
Knowledge is knowing a tomato is a fruit.
Wisdom is knowing a tomato does not belong in a fruit salad.

Life is hard. It's harder if you're stupid.

There is no such thing as too much onion.

I'm NOT liar #94. I swear!
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Pork Recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group