What Temperature Should I Cook My Pork Butt At

[@gumby510]

Using a treagers’s super smoke mode turns off at 220. I usually put mine on at 185 before I go to bed. Let it run from say 2am-8am at 185. Get up and bump it to 220. Smoke it the rest of the day at 220 until it’s at the stall period and then bump to 275 like he suggested until done. Anyway we all have different ways to skin a cat. Thanks for the video.

[@LaughitOff526]

Works for me..

[@mmccon2007]

Did a 5 hour cook today and it was awesome. 8lbs. Did one hour of full smoke at 350, took it off and wrapped it in foil. Did the remaining time between 350 and 275 as the coals died down. Finished out at 199 degrees and was nice and tender. There really are many ways to do this. Thanks for sharing!!!

[@jazzfeline5970]

350 is crazy high for BBQ pork. 225-275 is best. You're missing out on flavor by wrapping that early.

[@BarbqRiot]

I like how you explained to people they need to know what the sweet spot is of their cooker, and they need to kinda work off of that! Great tip!

[@Cookoutcoach]

Hey thanks bud

[@shawn81073]

I’ve noticed that on colder days (typically 45 and below) I find it’s easier to run at 250-225. Above 45 degrees I also run at 275 as a rule of thumb. However like you said it’s all about the cooker and whatever is the best for you. Everyone just needs to go out and give it a shot, if you make a mistake learn from it, it’s okay. We all have made mistakes.

[@Cookoutcoach]

shawn81073 absolutely bud, you hit the nail on the head there.

[@rcjr2633]

Short , sweet and to the point. Thank you. Many people make it more about themselves than the BBQ!! Good job!!

[@Cookoutcoach]

Thanks b

[@nighthawk_predator1877]

Currently smoking 2 Butts and they r in the stall. Thanks bud. Gonna raise the temp a bit like u said and try to get it over this stall so my family can eat some time today. 😎

[@chrislaprete7582]

I have to smoke 2 14 pound butts. Any tips?

[@PicklesBBQandCooking]

Awesome info as usual Steve, I usually run about 250-275 for a pork butt too unless I just want to hang out for a longer cook at 225.

[@Cookoutcoach]

Pickles BBQ hey Charlie, lol I hear ya sometimes you just want to hang out and enjoy the cook

[@dannystratton7712]

I'm new at smoking meat and this helped me out, thank you!

[@weldon9254]

275 degrees. Thanks and you’re welcome.

[@trollfinger]

Ohh I'm trying this for the first time this weekend. I've only done some pork belly, ribs and things like that on an offset smoker I got recently. Absolutely having great fun so far. Hopefully it works out well. Very excited!

[@trevor2750]

This is all the info I was looking for, great video. Thanks

[@JoshandBabe]

Great info!!!! We did one (bone-in) at those exact temps and it was awesome!!!! Everyone listen to this advice. It works. Can't wait to see your next video on how it all came out.

[@Cookoutcoach]

Josh and Babe hey guys thanks for the kind words

[@CookingwithKirby]

Great info Steve, I'm a hot and fast kinda guy now days. I only have a Weber Kettle, and hot and fast fits it well since its small.

[@Cookoutcoach]

Cooking with Kirby very nice bro, if it likes to run hot and fast I definitely say let it run 👍

[@BBQJOE]

Yes sir. Your giving out some great info..! I'm more of a hot n fast at around 300-325 but it's all in what works for the pit master. Thx for sharing

[@Cookoutcoach]

Joe's BBQ House thanks bud. Exactly, as far as I’m concerned you can cook it at whatever temp you want. Just make sure you don’t take it off till it is tender and juicy. You know what I’m talking about 👍

[@markhumphreys8811]

Good info Mr. Mountaineer. Thanks for helping a Hokie in KC.

[@Cookoutcoach]

Mark Humphreys lol no problem sir you’re very welcome...but we’re gonna want that black diamond 🤣🤣🤣

[@buckaroo8805]

Amazing! I was looking to see what everyone is cooking at. I put mine at 275 in the masterbuilt electric smoker. Your video is the first one I looked at. When you said “275” it made me feel better and the reasons I put it at that was the same reasons You were saying. And it’s real cold in upper Michigan this morning about 32 out when I woke up. Nice video!

[@Cookoutcoach]

Dean Johnson awesome, I’m glad this one helped 👍. Lol that’s a brisk morning for bbq

[@markhumphreys8811]

Same here. I used to do 225 on the MB electric but tried 275 today. Got through the stall quicker and had a great bark. I hadn't really got good bark on the electric smoker at 225. Went much better at 275.

[@tooldaniellateralus9298]

275 ?..for how many pounds how long? I've read 1.5 hrs...to 1hr a pound...then I read 20hrs for a 10pound????

[@SunDownTaxidermy]

I dont hardly comment on stuff, but I can tell you’ve got some wisdom (from experience) after doing a few smokes myself. I plan on subscribing and learning. Thanks!!!!

[@webjammer1]

If you want the best BBQ you have to start with great pork. Heritage Duroc pork is an outstanding legacy breed that is darker, more marbled, with a stronger pork flavor than mass market pork . Here in the Midwest Fareway stores carry it and it runs about a buck a pound more than regular pork and is well worth it. Ask your butcher about it if the do not carry it.

[@FenrirsBite77]

Dude, seriously awesome info. No BS just good ol' bbq knowledge!

[@brianbrink1421]

Great info from a fellow mountaineer. Luv the hat!!

[@ericgalyean9051]

This is the best channel I’ve found since brother Malcom Reed

[@doopy2283]

Awesome vid, go 'eers!

[@smokeythehuman3596]

My smoker tends to do good at 225-250, last pork butt i smoked was 10 pounds and took 12 hours, let rest for about two hours wrapped at the end and shredded perfectly, going to be starting two 10 pound pork butts ive marinated for a day here in a few hours, fully exspecting another 12 hour cook but not really about it taking so long for me as cooking it low and slow and getting it to a temp where itll actually shred easily after resting, to me low and slow has always been the way to go , just seems like it lets the fat render off better and let juices distribute better, plus gets more smoke flavor the longer you cook

[@andrewpeeters1288]

Great video. Great info. Thank you.

[@stacker6077]

Great advice...Thx!!👍

[@ljc4810]

Great info,thanks Brother!

[@Mr.Boom_1981]

Thanks for advice and pointers.

[@Grayald]

275 because it's as high as my smoker goes. Unfortunately that's not quite high enough to skip the stall.

[@-beTHEchange-123-]

Thank you sir

[@thekettlecookers]

Great video! You are absolutely right about figuring out what temp your cooker like to settle into. If you are fighting your smoker to keep a steady temp you aren't going to have an enjoyable experience. 275 seems to be the magic number on a lot of cooker. I've been bumping up my cook temps over the last year and have settled in at 325-350. I'll still do a traditional slow cook from time to time but I really like being able to decided to do ribs at 3pm and be able to get them done by dinner time! You gave great advice about probing for tenderness. Temperature is a guide indicator of doneness, but doesn't hold a candle to feeling each piece of meat to be sure it's done!

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[@hankomar7479]

@Bryant Brooks Instablaster ;)

[@bryantbrooks7934]

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[@bryantbrooks7934]

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[@hankomar7479]

@Bryant Brooks Glad I could help :D

[@brianbrink1421]

Love the hat and thanks for the info!!

[@SonicBoomC98]

I used to stay around 225, but I found on my 18in WSM, that I'm not getting the flavor I want if I don't cook at least 250

[@toddr.4630]

Dude, different strokes & all but man that's hot & fast

[@Cookoutcoach]

chooglin fine yeah I put 275 right on the border between hot and fast and low slow, I’m cool with whatever folks want to call it. 👍

[@joehernandez8208]

Cooking one rn. Temp is bouncing between 275-300 It’s been on now almost 4-1/2hrs internal temp is 170. Making pulled pork enchiladas today. They are going to be 🔥🔥🔥

[@franksindoneii5410]

Horrible temperature

[@daddydutchbbq]

Great explanation Steve ! Well done Sir !

[@Cookoutcoach]

Daddy Dutch BBQ hey thanks Kent. I’ve been meaning to ask, how Far East are you gonna make it during competition season this year

[@daddydutchbbq]

Cookout Coach not sure yet ! We will see how the season goes and how much my kids schedules allow me to go !

[@Cookoutcoach]

Daddy Dutch BBQ I understand that, well if you head out that way at all let me know maybe we’ll be able to meet up on the trail

[@daddydutchbbq]

I will be coaching Lil Dutch in baseball this year. My last year to coach him before school ball. I’ve coached him in baseball and football for 4 years .

[@Beatman101sc]

In reference to whole hog..Some people say 180 to 185 the hams will dry out after that point some people say 195 to 200 is perfect. What's your thoughts?

[@mitchellmanning1436]

Great and informative video

[@Cookoutcoach]

Mitchell Manning thanks so much, I’m glad you liked it 👍

[@josephkent3238]

Great stuff

[@teresaf991]

I love the instruction but Not even a couple of shots of a roast?

[@cruzmi55iledestinygameenth47]

Thanks 🙏 206 it is !!!!!

[@RichsRiverSmokersWestVirginia]

Awesome information brother!

[@Cookoutcoach]

Rich's River Smokers West Virginia hey thanks bud, I appreciate you checkin it out

[@HeavyMetalBarBQue]

The variables are independent of the variables depending on the variable which varies on the variable! That's BBQ! :-) \m/

[@Cookoutcoach]

Heavy Metal Bar-B-Que so I believe the summation there is just roll with it 👍

[@HeavyMetalBarBQue]

Yep! 👍

[@Its_RiGuy]

I have a char-griller combo grill, and recently bought the fire box adapter to turn the charcoal side of the grill into an offset smoker. I started up my charcoal chimney and poured it into the fire box when it was ready and it seemed to want to run between 300-350. When I added my wood chips on the hot coals, my temp went slightly above 400. Seems really hot and makes me worry it will ruin the meat. I tried different damper positions and it didn’t really seem to change the temp to much. Any recommendations?

[@jackreeves9494]

i smoked a pork butt at 275 at one hour per pound, after eight hours later at 205 inside temp , the meat close to the bone was tender , the meat away from the bone was done but did not fall part like the meat close to the bone. what did i do wrong

[@CookingwithAfton]

Nice tips 🔥

[@Cookoutcoach]

Cooking with Afton thanks bud

[@smoking_bears_]

Great info bud.

[@Cookoutcoach]

Smoking_Bears_ thanks man, I appreciate it

[@bigboricua4573]

What's the best intenal temperature for it if you cook it on a rotisserie?

[@Cookoutcoach]

I like to take them to 206, if your rotisserie is running hot you may need to take it just a little higher like 210

[@tiffinhappy9744]

I trust your judgement because of the hat👍😎

[@larjam3866]

I want to put it in at night like 8pm and take it out by 8am serving at 10am. Wish I knew the cook time and temp.

[@gagepowell5527]

Mannn my pork but at a 300 degrees keeps stalling on me at 150 degrees internal, any tips?

[@MrTylr2012]

Ay. Sick hat ol son.

[@AmericanPatriotAF]

God Bless West Virginia

[@bigtruckboy20011]

300. I've done it lower and it makes no difference, it just takes longer.

[@georgearway33]

Thanks brother!!!

[@Cookoutcoach]

Dale HighRoller very welcome bud

[@Toobluejzs147]

Thanks man im gonna smoke my first pork butt, got my smoker not to long ago and i’ve only been doing cheap beef roasts, and steaks, all of them have turned out amazing except one roast was pretty tuff no clue why😂😂

[@Cookoutcoach]

StalkerXkiller X very cool, if its tough but juicy you probably need to cook it a little longer 👍

[@Toobluejzs147]

Cookout Coach it was dry as hell all my other ones were so juicy and tender

[@Cookoutcoach]

StalkerXkiller X got ya, on that one then it was probably over done, what cut was it

[@Toobluejzs147]

Cookout Coach rump roast i belive

[@Cookoutcoach]

StalkerXkiller X hmm, could have gone over and if it was very lean that could lead to the dry and tough issur

[@jimshorts5970]

I cook between the “a” and the “t”😆

[@BigLewBBQ]

Good advice

[@barbsigler9487]

Do you measure temp at top of dome or at rack/meat level?

[@lawrencegolightly4411]

Immediately wrap it cook it slow take it to a hundred and ninety-five degrees same as you would a brisket wrapped and it will be tender

[@madalenamspencer1684]

Can I cook a frozen pork butt in a roaster oven over night at 175 safely?

[@Jay-jc5yb]

Love your videos bro, keep on smoking

[@Cookoutcoach]

Jay thanks man, we definitely will

[@littlebigcubing6062]

I actually go for 400 degrees for 50 minutes where it rests before toss some of the juices back on the meat that collected in the pan, then it goes for 30 minutes at 400 degrees, this is on my toaster oven bake setting, and it is perfect every time, of course I put a good crust on before it touches the oven.

[@kevinlay6465]

I’ve learned with my cooker and internal temp 212 is perfect for whatever reason

[@Cookoutcoach]

That’s the biggest key right there, figuring out what is prefect on your cooker 👍

[@staffordduecker665]

Cook temp doesn't matter that much as long as it's 250 to 300. It's done when the bone wiggles like a loose tooth...

[@NRB_75]

At 275 how many hours? 10?

[@alexandernagy1153]

Yea I like 275 but Pitt boss I got goes 250 or 300 no 275

[@FrankGreenway]

Dang I pulled my pork too soon, 175°

[@xzifer]

are we talking celsius or fahrenheit ? im fahrenheit ( Australian ) an 275c comes out to 527f .

[@Cookoutcoach]

Xzifer Fahrenheit for sure bud 👍

[@xzifer]

@@Cookoutcoach oh good , was wondering how i was going to maintain 527f , lol . i literally just started my 1st ever cook today so im totally new to this .

[@Cookoutcoach]

Xzifer lol very cool, congrats for starting and if you need any help just let me know

[@gdeppsfamousdishesgeorgeep2763]

275 All Day! 💯🔥🔥🔥

[@MrWest3]

So I just smoked my first shoulder low and slow between 220-250 for six hours and the meat was tough. Any suggestions, information?

[@Cookoutcoach]

Yup, at that temp even if you wrapped it it didn’t get hot enough to really tenderize the meat in that amount of time, try bumping it up to between 250 and 275, wrap it in foil around three hours in then don’t take it off till you poke the meat with a temp probe or skewer and it feels extra tender all the way through, probably around 7 hours give or take an hour

[@MrWest3]

@@Cookoutcoach awesome, thanks for the tip!

[@DemocracyOfficer2485]

I have a similar question. What does the smoker temp change to the meat? I’ve seen people cook the same meat, let’s say brisket, anywhere for 200 to 350. What difference, other than cook time, does it make?

[@BarbqRiot]

For a heavily marbled meat such as a pork shoulder or a brisket, the low and slow allows more time for the marbling to break down and render better than a hot and fast method. Hope that helps some. The hot and fast method will taste good but low and slow is darn near impossible to beat 👍

[@joel-cg4rv]

West Virginia BBQ is best bbq

[@genther6668]

If your cooking at 300 your not smoking your grilling

[@manuelalanis3860]

350°

[@dennisprow7576]

My butt is at 202 right now lol

[@Wurking4aLiving]

So at 275 what would be the hour per lb ratio ? I have a 9.5 lb'er and I'm trying to get my timing right for Christmas Eve dinner. 🌲🌲🌲

[@Cookoutcoach]

vaughn damron roughly 45 min. For me that pork butt would take 7 hours, but remember pork butts will hold forever in a dry cooker anyway so go ahead and give yourself ten hours from when you need to serve it, that way even if it finishes in 6 hours, that’s plenty of time to rest

[@omartiger22]

❤

[@crsddabc5568]

275… if you wanna bypass the bs

[@Markos_kar]

If you want to cook pork butt for slices instead of pulled what temperature I should aim at

[@stevelitteral]

😎👍

[@daytonwhittle7592]

225 f

[@danspaghettiman]

My issue when I'm smoking a butt is figuring out the best temperature with amount of time it's going to take and the weight of the butt. I always worry about this because I want to give my friends the time to come over and enjoy my meats. Do you guys run into this issue or am I kind of retarded?

[@pastaraptor3796]

You missed the important part, how about time to weight????

[@Cookoutcoach]

Pasta Raptor so time to weight is a good rule of thumb, the reason I didn’t bring it up though is because it varies based on what temp you’re running at. For instance 225ish you’re going to want an hour per pound, but at 275 I find that I can cook a 10 pound pork but in between 6 and 7 hours. That’s why I didn’t bring it up.

[@pastaraptor3796]

Cookout Coach dang, 6 to 7 hours for a 10 pounder, I’m doing my first pork but for Christmas, I have 2... 8.75 lb pork butts. And I was going to do them at 275. if I want them done by lunch time on wed. What time do you think I should start???

[@Cookoutcoach]

Pasta Raptor since it’s your first go ahead and start at midnight, that way there’s time built in if something happens you weren’t expecting happens and if it is done at 6 or 7 am it will hold in a dry cooler resting for that long no problem.

[@judsonkr]

No one who wants a good result uses the time to weight method. From Pork Butt to Turkey, use a probe thermometer. Probe thermometers are cheap.

[@Da_Crow]

show us then, this was a no good video