The Texas BBQ Forum

First off this is my first post on the forum. Huge fan of what you guys are doing, and all the great advice/input on this site! I've been competing for about 6 months and a lot of success thus far however this weekend's cook-off calls for a pork butt. Never cooked one on my pit. I'm using a Pitmaker Vault. Is it the same as my brisket would be? 5 1/2 hours at 275-300 degrees, probing it after 3 and wrapping? Any advice would be greatly appreciated guys!

I cook mine until the bone wiggles like a childs loose baby tooth. At 300 your looking at about 50 min lb or 1 hr at 275 Quicker if you foil after 4-5 hrs.

Is this an IBCA event? If so, you'll likely be given the parameter for turn-in that you have 20 pulls the diameter of your pinky. Make sure you don't shred it and glob a bunch in the container. Our pork butts cook around 240 or so and take about 10 hours plus a 2-hour rest.

I find that butts pull best around 195 - 200 IT. Usually, if you take one further than an IT of 200 the product tends to begin to get mushy, and will be better suited for shredded pork than pulled.

Yes it's an IBCA event. Actually right in Swamp Donkeys back yard! Haha. Thanks for the advice guys, I'm gonna giv'em heck with it!

Are you talking about the one in Bryan, or Trinity?

It's In Huntsville this weekend. Judge Holt's Roundup..IBCA sanctioned. $2,000 payout.

I haven't heard anything about it. That snuck that one past me. LOL! I may have to sneak out there tonight.

How'd it go? I wound up getting called in to work.