OUR KITCHEN~Food & Recipe Discussion forum: 10 pound pork butt
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| I am about to cook a 10 pound pork butt for pulled pork. I have cooked 5 to 7 pounders at 225 degrees for abut 10 hours until the internal temperature reches 200 degrees but i have never tried this with a ten pound roast. At that rate it woul take 20 hours figuring 2 hours a pound. i have seen some recipes calling for 325 degrees for 8 and a half hour for the 10 pound roast. I am also going to brine the roast. Does anyone have an idea about how long and at what temperature I should try this.since i will be making this as part of a large party at my son chris's house i want it to come out perfect. I even went and bought a thermoworks meat thermometer. It has great review and it is even endorsed by alton brown brom the food network along with oth4e chefs from all over the country. It is had made in England and it tells ou the temperature in 3 seconds because you only have to sticdk it 1/8 of an inch into the meat to get reading. here are two pictures. I went for the red one. It comes in a dozen colors  Thanks  |
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| my investigation suggests cooking it at 45 min per pound and for a 10 pound pork butt roast 7 to 10 hours at 275 and when the internal temp hits 160 -170 it should be done for pulling it after setting 10 minutes or so. Brining it in an herb bath over night tends to do some of the "cooking" and adds flavor if the right herbs and seasonings are used. I wish you good luck. Tell us how the party comes out...we love hearing all about such events and of course the food...pictures...lots of pictures. http://cubits.org http://cubits.org/gourds/ http://cubits.org/Diabetes/ http://cubits.org/DMEnterprises/store Tahlmorra lujhala mei wiccan (The fate of a man rests always within the hands of the gods) |
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| thanks LaVonne - i also checked several sources and they varied from cooking it at 225 at 2 ours per pound to 325 deg for 8 and a half hour. i optedto go with someone from the blog where i bought my meat thermometer. he told me that he has cooked tons of pork buts, sme weighing over 13 pounds and his surefire way is 225 degrees for 8 hours. like i menmtind before, i have cooked my last two roasts at 225 degrees and they came out fine but that wasfor 5 to 7 pounders. with this 10 opounder i wantedto make sure. after 6 hours the inernal temperaturfe of the roast should be bout 170 and i should remove it when it gets to 195 so it will rest for a while and the temperature will rise to 200 degrees which is where i wantt it to be. i will sure take pictures of the thing when it is done. |
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| Glad your problem found a good solution, Herbie. http://cubits.org http://cubits.org/gourds/ http://cubits.org/Diabetes/ http://cubits.org/DMEnterprises/store Tahlmorra lujhala mei wiccan (The fate of a man rests always within the hands of the gods) |
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| lets hope it comes out right. |
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| I'm a bit late here. I smoked pork butt yesterday on my Primo ceramic smoker. As usual, it was too hot at 325 degrees. I cut the burnt dry crust off and the inside was OK. I've been struggling with the learning curve on this smoker for a year. With the hours I am working, it is hard to find the time to practice with it. |
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My roast came out perfect but i had to adjust and then readjust my cooking time and temperature. i started out at 275 degrees uncovered for the first 6 hours. when i checked the temprature it was right where it should have been (170) degrees. After 8 hours i thought the tempeature would be at the 195 mark mark but it was 10 degrees lower and on some parts of the roast it was still in the 170's. I decided to up the temperature to 325 for another half hour but it still needed more time. Ended up needing another hour at 325. So my cooking time looked like this. 8 hours at 275 and and hour adn a half at 325. Roast came out perfect and the skin (bark) was nice and crisp. here is a photo right out of the oven. This is the fist time i used my new stove at my new place so the next tiem i go there i will take my oven thermometer to make sure the temperatuere is right. |
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| Good job Frank. It looks "Yum"! |
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| have you ever made one in a slow cooker and if you have do you have the recdipe. |
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| Sorry, I havent. But your only choice is the low setting and they vary in temp at that setting from one pot to another. Another learning curve . . . I am afraid. |
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| thanks. i still have an 8 pounder in the freezer. |
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