Big Butt Dilema - Need Info

Discussion in 'Pork' started by thedood, Sep 3, 2016.

  1. thedood

    thedood Fire Starter

    I bought what I thought was two butts but after looking at it I realize it is one huge shoulder just under 21 pounds. I want to serve dinner tomorrow night at 6pm or so. Should I cut it in half? Keep it whole? Start the dang thing this evening? Ive never cooked a piece of meat this large and not sure how to progress.

    Cooking on an OKJ modded with door seals, firebox is sealed, charcoal basket and tuning plates. Holds temps well. I also have to leave for about 3 hours in the morning but not to worried about that as I can stock the firebox before I leave and it should be fine.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    IF you know how to, separate the butt from the picnic.  That will make it cook quicker.  

    I know one thing.   I would for sure start it now.    Not sure if at 21 lbs left whole would get done in time even starting it now.    Got to cook at a hotter temp.   Maybe wrap?   That would help.

    Just throwing out ideas.
     
  3. thedood

    thedood Fire Starter

    I think I am going to start it now. Ive never separated a roast like that. Going to head out and fire up the smoker. Thanks!!
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Get going asap. A whole does not take double the time of the portions but at 250-275, 18-20 hours is about right. They separate at the ball joint of the blade and arm...Not hard but takes some poking around to find the spot...JJ
     
  5. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Sorry, I just had to...

     
     

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