question about boston butt

raastros2 · May 20, 2012

I have for the first time 2-8 pound Boston butts instead a whole 16 pounder...do I need to go ahead and plan on them being ahead and plan on them bein on the smoker the whole 24 hours like a big 16 or only about 12 hours like I was only doing a 8 pounder?

supercenterchef · May 20, 2012

kinda like doing an 8 pounder...so my vote is for option 'b'

raastros2 · May 20, 2012

I was hoping for only 12 haha

venture · May 20, 2012

Two eight pounders should cook about like one. Be sure the unit is up to temp before adding the meat and plan to use a little extra fuel.

As to time? Those can vary. Even two sitting side by side can be way different. Allow yourself plenty of time. They rest better than they rush!

Good luck and good smoking.

oldschoolbbq · May 20, 2012

Yes , plan on 12hrs. and watch... each one

. One may be Fat and the other not...

.

Post Q-view...and

raastros2 · May 20, 2012

Thanks fellas!

raastros2 · May 26, 2012

Got both shoulders on....4 hours in and the bottom going a lot faster than the top one...any suggestions

raastros2 · May 26, 2012

Both around 160.....don't wanna eat till atleast noon

bama bbq · May 26, 2012

Maybe you should swap the top to the bottom and vice versa to even them out. I think you're on track because the stall is going to hit soon if you don't wrap in foil. You can always hold em (wrapped in foil and a towel) in a cooler if they're done before your ready.

chef jimmyj · May 26, 2012

Bama BBQ said:
Maybe you should swap the top to the bottom and vice versa to even them out. I think you're on track because the stall is going to hit soon if you don't wrap in foil. You can always hold em (wrapped in foil and a towel) in a cooler if they're done before your ready.

X2...What Bama said will get you some killer pig...JJ

raastros2 · May 26, 2012

Alright! When you think I should quit givin it some hickory and just finish with charcoal

bama bbq · May 26, 2012

raastros2 said:
Alright! When you think I should quit givin it some hickory and just finish with charcoal

Most say after a couple hours the meat is not taking on any more smoke. I think too much smoke can be overpowering.

raastros2 · May 26, 2012

Yeah i agree

raastros2 · May 26, 2012

They are ay 170 but bark is still tough...gettin nervous

mdboatbum · May 26, 2012

Wrap them in foil with a little (couple tablespoons) apple juice. Put them back on the smoker or in the oven at 225˚ until they hit 200˚ internal. The bark will soften up, and the meat will be moist and tender.

raastros2 · May 26, 2012

Ok what temp they need to go in foil?

chef jimmyj · May 26, 2012

Anything over 165* is fine...JJ

oldschoolbbq · May 26, 2012

But you get more Bark with no wrapping , the finishing sauce and the juice in the meat will be enough :

If I wrapped everything , I'd have to invest in Reynolds Aluminium...

Have fun and...

rtbbq2 · May 27, 2012

Those butts look darn oldschool and the Reynolds Aluminum joke is a good one...

smokinhusker · May 27, 2012

Those are some awesome butts! I don't foil mine anymore...love the look and taste of the bark. My oldest lives in Columbus...I might have to send him to Oldschools for some good eats!

question about boston butt

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