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Pork Butt Command Pack cover: BBQ Command Pack No. 03, a bone-in Boston butt at 8 to 10 pounds, pit at 250 degrees, a 10 to 12 hour plan, dinner at 6:00 PM

BBQ COMMAND PACK · NO. 03 · PORK

Pork Butt Command Pack

Plan 10 to 12 hours for one 8 to 10 lb bone-in pork butt over a 250°F fire. The bone-pull test tells you when it is finished.

THE CUT
Bone-in Boston butt, 8–10 lb
PIT TARGET
250°F, green zone 225–250°F
TOTAL PLAN
10–12 hr, meat-on to bone-pull

16 pages · printable PDF, US Letter · includes a pit-side cheat sheet and a cook journal page

$9.99 USD

One-time purchase. No account or subscription.

Secure checkout hosted by Stripe. The pack is delivered as a PDF by email after payment is confirmed. See the delivery and refund terms and privacy policy.

Read before you buy

Three of the 16 pages, open to everyone: the cover, how the pack is meant to be used, and the assumptions the plan is built on.

The whole cook, on paper

  • Shopping and equipment: why bone-in matters
  • The cut and the prep, staged the night before
  • Cook-day timeline keyed to a 6:00 PM dinner
  • Milestones and the bone-pull test that makes the final call
  • Finish, pull, and serve
  • Contingency branches, with the hold as the built-in shock absorber
  • Print-ready pit-side cheat sheet and a cook journal page

Backyard gear, practical plans

You can run the plan on common backyard gear: offset, kettle, kamado, or pellet.

The plan gives you decision points, not guarantees: times are ranges, temperatures are checkpoints, and the final call belongs to the tests each pack teaches. It pairs with the free Pitwright tools for timing and temperature math, but stands alone on paper at the pit.

$9.99 USD

One-time purchase. No account or subscription.

Secure checkout hosted by Stripe. The pack is delivered as a PDF by email after payment is confirmed. See the delivery and refund terms and privacy policy.

More Command Packs

Beef Plate Ribs Command Pack cover: BBQ Command Pack No. 01, a 3-bone plate rack at 4 to 5 pounds, pit at 275 degrees, an 8 to 10 hour plan, dinner at 6:00 PM

NO. 01 · BEEF

Beef Plate Ribs

Set aside 8 to 10 hours for one 3-bone plate rack over a 275°F fire. The probe and jiggle tests make the final call.

$9.9916 pages · printable PDFPreview the pack →First Brisket Command Pack cover: BBQ Command Pack No. 02, a whole packer brisket at 12 to 14 pounds, pit at 250 degrees, a 10 to 12 hour plan plus hold, dinner at 6:00 PM

NO. 02 · BEEF

First Brisket

Take a 12 to 14 lb whole packer through 10 to 12 hours over a 250°F fire, then leave 2 to 4 hours for the hold.

$9.9916 pages · printable PDFPreview the pack →St. Louis Ribs Command Pack cover: BBQ Command Pack No. 04, two St. Louis-cut racks at 3 to 4 pounds each, pit at 250 degrees, a 6 to 7 hour plan, dinner at 6:00 PM

NO. 04 · PORK

St. Louis Ribs

Run two St. Louis-cut racks over a 250°F fire on a tuned 3-2-1 timeline. Check the bend before you move from one stage to the next.

$9.9916 pages · printable PDFPreview the pack →Whole Turkey Command Pack cover: BBQ Command Pack No. 05, a whole turkey at 12 to 16 pounds, pit at 300 degrees, a 6 hour plan, dinner at 6:00 PM

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Whole Turkey

Cook a 12 to 16 lb turkey over a 300°F fire, with separate breast and thigh targets and dinner planned for 6:00 PM.

$9.9916 pages · printable PDFPreview the pack →Spatchcock Chicken Command Pack cover: BBQ Command Pack No. 06, a spatchcocked whole chicken at 4 to 5 pounds, pit at 325 degrees, a 3 hour plan, dinner at 6:00 PM

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Cook a spatchcocked 4 to 5 lb chicken over a 325°F fire, with 90 minutes on the grate and 15 minutes to rest before carving.

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