Toggle sidebar

I need advice on a 15lb Butt

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
the mighty one

the mighty one

Newbie
Original poster
Nov 1, 2012
10
10
Chicago
Hey Meatheads -

I have a Weber Smokey Mountain 22.5 and I will be doing pulled pork for my son's birthday on Saturday.  I was at CostCo and got a 15lb butt.  I usually do ribs, brisket, chickens and brats (smoked brats rule!).  Anyway, as I am not all that familiar with the butt I need some advice:
  • Should I cut that 15lb-er into two pieces or keep it as one?
  • When should I pull it off? at 190*?
  • Should I be keeping the smoking temp at 225* throughout the entire process?
  • Should I leave it alone while it smokes or do you guys suggest mopping?
Thanks in advance for your help.  I'm in Chicago and what is not eaten at the fiesta will be fodder for Da Bears game on Sunday when we kick some TN Titan Butt.

MEAT!
 
The Mighty One said:
Hey Meatheads -

I have a Weber Smokey Mountain 22.5 and I will be doing pulled pork for my son's birthday on Saturday.  I was at CostCo and got a 15lb butt.  I usually do ribs, brisket, chickens and brats (smoked brats rule!).  Anyway, as I am not all that familiar with the butt I need some advice:
  • Should I cut that 15lb-er into two pieces or keep it as one? Yes...cut cooking time and will be just as good...
  • When should I pull it off? at 190*? for slicing, 190° would be good, however a good easy pulling Butt needs (IMHO) 210°
  • Should I be keeping the smoking temp at 225* throughout the entire process?Yes
  • Should I leave it alone while it smokes or do you guys suggest mopping?
        Leave it closed until your desired temp. is reached, it will baste itself very well

Thanks in advance for your help.  I'm in Chicago and what is not eaten at the fiesta will be fodder for Da Bears game on Sunday when we kick some TN Titan Butt.

You will have enough for the Game, however, you are wrong, the Vols. will win
yahoo.gif


MEAT!

Have fun and have a Happt Holiday Season ,and...
Click to expand...
 
Last edited:
Oldschoolbbq has you covered....

Only thing for me is I smoke a bit higher temp and am able to push through the "stall"..... I shoot for 250-275 cook temp. I place in a pan with some apple juice, apple cider vinegar and beer when the pork reaches 195-200 and let rest for about an hour. The carryover cooking will bring it to 205 for pulling.
 
I just did a larger pork butt I did the 250F made it happen a little faster but did a hourly mop  to keep it moist.  pulled it at about 190F and let it rest for an hour.  turned out great!! p.s good luck
icon14.gif
 
The boys got you covered. I will just add...Don't forget a Finishing Sauce. This recipe is a good one and can be easily modified to your taste. More Sweet add sugar, honey, etc. More heat Cayenne, Chipotle, Ghost Chile (If your nuts!). Just add the Finishing Sauce, with any saved Pan Drippings, to moisten and further flavor the PP just before serving...JJ

http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome
 
Last edited:
25mike87 said:
I just did a larger pork butt I did the 250F made it happen a little faster but did a hourly mop  to keep it moist.  pulled it at about 190F and let it rest for an hour.  turned out great!! p.s good luck
icon14.gif
Click to expand...
Old School has you covered.  I did a shoulder last weekend, and everyone loved it!

yeahthat.gif


Either way, GOOD LUCK!
 
At 15lbs?  One piece of meat?  There is something there besides the butt.

Then again, the mother of all hogs?

Good luck and good smoking.
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

N
Niece 30th, need brisket advice
Replies
16
Views
949
Beef
Nefarious
N
G
Pork butt overnight on Pit Boss 820 XL - only 153 deg after 10 hours at 200 F. Should I be concerned that it was <140F for hours?
Replies
21
Views
6K
Pork
801driver
801driver
G
Looking for advice on what smoker to buy
Replies
10
Views
881
Electric Smokers
tumbleweed1
tumbleweed1
O
New to this, please help. Pork scotch
Replies
8
Views
1K
General Discussion
JLeonard
JLeonard
indaswamp
Wait, What?? There's a gland in my Butt!!!!
Replies
13
Views
2K
Sausage
Fueling Around
Fueling Around
R
Advice on 1st-time pork shoulder cook
Replies
11
Views
2K
General Discussion
tallbm
tallbm
Hijack73
Sausage stuffing - or how I got mad and threw a bunch of junk away.....
Replies
76
Views
4K
Slicers, Grinders, Tools, Equipment
DougE
DougE
fxsales1959
my first loooong cook on my WSM 18 12 hour boston butt.
Replies
9
Views
1K
Blowing Smoke Around the Smoker.
Fueling Around
Fueling Around

Latest posts

Hot Threads

Top Bottom
Back
Clicky