Pork Butt Questions

[Bury Me In Smoke]

Good morning!

Just put a 9 lb pork butt on the Mak. Got a bit of a late start, so I have the Mak set to 275. Will that be ok? Also, is a drip pan recommended or is that personal preference?

Thanks!

 

[Willy2763]

That's a great temp for butt. Personal preference on the pan.

 

[Callahan-que]

A drip pan on a lower rack under the butt will sure make clean up alot easier.

 

[Bury Me In Smoke]

A drip pan on a lower rack under the butt will sure make clean up alot easier.

That's what I decided to do!

 

[1911Ron]

Some baked beans would go real good in the drip pan to catch the flavor!

 

[Bury Me In Smoke]

D-Fn-Licious!

 

[SmokinAussie]

Now you're talkin!

 

[Bury Me In Smoke]

Now you're talkin!

I was a little worried about cook time, but I wrapped it in foil after 5 hours, cooked it for another 4 under wraps then let it rest for 45 minutes. Bone pulled right out and it was very easy to pull. The 275 temp didn't dry it out at all.

 

[PnkPanther]

I was a little worried about cook time, but I wrapped it in foil after 5 hours, cooked it for another 4 under wraps then let it rest for 45 minutes. Bone pulled right out and it was very easy to pull. The 275 temp didn't dry it out at all.

275 is temp I typically cook at

 

[SmokinAussie]

I've had no trouble at 300-325 either.

 

[Hogfather89]

I cook everything between 250-275. Never tasted any difference in tenderness between that and cooking at 225. Beam me up, scotty!

 

[ronbrad62]

Awww, you were messing with us. You didn't need any help at all! You totally nailed it.

 

[Bury Me In Smoke]

Awww, you were messing with us. You didn't need any help at all! You totally nailed it.

Thank you! Ii could never perfect the pork butt on my Weber kettle. Would always taste great but I could never shred it always had to chop it. Not a bad thing by any means, but doing it on the Mak was much much easier and better results!