Mr.Fabulous
Active member
I ‘think’ I have a plan, but there are a lot of things I am not certain of, so I am looking for help. My meal time is 6pm Monday
2 almost 8 lb butts. Going to serve them pulled. Planning on starting them at 180 for 2-3 hours, then going up to 225. I have read to plan for anything from 1.25 - 2 hours per pound. That is a difference of 6 hours over the cook. My plan was to be done 4 hours before serving time, so if I run longer I have a buffer. I am just concerned about getting done on the shorter time frame, then I have a 10 hour gap. I know I am cooking to IT not time, I just want to plan ahead.
Question 1: what should my time frame be?
Going to inject with a 4-1 mix of apple juice to ACV, going to mix in some of my rub. Injecting a day before starting cook, rubbing a few hours ahead of start time.
Question 2: fat side up or down? Seen arguments both ways. Fat up seems to make sense but I am open to discussion.
Question 3: temp to pull. Seen anywhere from 195-205. A good friend of mine swears by 204. Again, I’m listening.
To recap, I need to know approximate time per pound, fat up or down, and pull temp.
2 almost 8 lb butts. Going to serve them pulled. Planning on starting them at 180 for 2-3 hours, then going up to 225. I have read to plan for anything from 1.25 - 2 hours per pound. That is a difference of 6 hours over the cook. My plan was to be done 4 hours before serving time, so if I run longer I have a buffer. I am just concerned about getting done on the shorter time frame, then I have a 10 hour gap. I know I am cooking to IT not time, I just want to plan ahead.
Question 1: what should my time frame be?
Going to inject with a 4-1 mix of apple juice to ACV, going to mix in some of my rub. Injecting a day before starting cook, rubbing a few hours ahead of start time.
Question 2: fat side up or down? Seen arguments both ways. Fat up seems to make sense but I am open to discussion.
Question 3: temp to pull. Seen anywhere from 195-205. A good friend of mine swears by 204. Again, I’m listening.
To recap, I need to know approximate time per pound, fat up or down, and pull temp.