Predict my cook time: 23.9 lb bone-in Pork Butt

[DarienJim]

Ok check in time.

17.5 hours at 200 Super Smoke now to wrap mode and kicking up temp to 275. I know people say you do not need liquid but did have a 1/2 in 1/2 mixture of apple juice and apple cider in a loaf bin next to the pork butt. Even though I wrapped I left it in there anyways. At this point I’m guessing 20 hours is going to be wrong and probably closer to 24-26 hours.

Thanks Slimpicker. Love your advise. What I think is great about home BBQ is all the experimentation that goes on all for the same result: To have something great to eat.

I’ll post pictures later when I pull off around 198 to rest.

 

[DarienJim]

Ok pulled just short of 21 hours. Got reading between 193 to 199 and did not want to over cook it. Foiled wrap the peach paper then towel and put in oven for rest for dinner tonight. I’m going to rest 6ish hours. Never used the oven. Given paper, foil and towel and reason to turn oven on? I have only used cooler but this piece of meat is too big for the Coleman. And never let anything rest over 4 hours although I have heard people saying you can rest 12 hours.

Lowest setting is 150 on oven. Don’t want to try the butt out. Suggestions?

 

[Timmy]

The oven is insulated, i would think it would be similar to a cooler. I wouldn't turn it on, but you could wrap it in a couple towels if there is room.

 

[DarienJim]

The oven is insulated, i would think it would be similar to a cooler. I wouldn't turn it on, but you could wrap it in a couple towels if there is room.

I am trying this. It’s going to rest 6 hours double wrapped peach paper, triple wrapped foil and one huge beach towel in oven no heat. I’ll report back.

 

[Slimpicker]

It’s going to rest 6 hours double wrapped peach paper, triple wrapped foil and one huge beach towel in oven no heat.

That'll keep your mother-in-law's sticky @$$ fingers off it for sure now...

 

[DarienJim]

Came out super moist. Bark was excellent. Left it over for 6.5 hours in oven with no issues. Was still so hot it was hard the shred by hand. Sent four families home with pulled pork and the triple cheese Mac and cheese.

 

[Slimpicker]

 

[SmokinAL]

Yes back to the question....I am still thinking 20 hours. Basically an hour per pound.

The general rule of thumb is 1hr per 1lb of pork.