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I like big butts, and I cannot lie.

post #1 of 22
Thread Starter 

I thought this package at Sams Club was going to be two small 5lb shoulder/butts but it ended up being one large 9.75lber.


Injected with some Coke, generic cajun seasoning, garlic, and ginger.


Then rubbed down with same cajun, garlic powder, ginger, paprika, and brown sugar combo.


Q-view to come either tomorrow or Wednesday...depends on when I can get this sucker on the smoker!





post #2 of 22

You got me - I'm in!  biggrin.gif  I will get the big one & stand by...   110.gif

post #3 of 22
Wow, I just spewed coffee all over my keyboard. I obviously was thinking about something else when I read the title of your thread. And, it title brought me back to the 90's (Sir Mix-Alot)
post #4 of 22
Thread Starter 

yahoo.gif I know how to get thread views!

post #5 of 22

Big butts need some rubben too!sorry.gif

Your going to have to put some heat to it. To get it out of the danger zone.


Happy smoken.


post #6 of 22
Thread Starter 

What do you suggest doing differently to "put some heat to it"? Higher start temp? I usually let them go at 225F until I hit 200F or so...



post #7 of 22

LOL....I thought them same thing guys!  Do it at 250* and see how you like the bark....don't foil either!



post #8 of 22

I have done plenty of butts over 9lb in my MES 30 at 225* & haven't had an issue with any of them getting over 140* in plenty of time. I just make sure my smoker is up to temp & stabilized before putting the butt in & don't open the door for at least 3 or more hours at which time I put the probe in the butt. What smoker are you using?

post #9 of 22
Thread Starter 

MES 40 for this one. No time to tend the coals during a mid-week large smoke!


I've done some 8lbers and didn't have trouble either. I may give the 250F a try anyway just to decrease the overall time.

post #10 of 22

Yup either way you should be fine  icon14.gif  Don't forget plenty of pics & have fun with the smoke  beercheer.gif

post #11 of 22

I did a large butt once (9-10 lbs.) and other than taking forever, it came out fine.  What I have learned about handling large butts is the following;


1.  Treat it gently.  Just because it is large, does not mean you can slap it around!

2.  Rub it all over.  That will get it starting to warm up for later.

3.  As KathrynN said, don't wrap it - big butts should be exposed for all to see and drool over.

4.  Be careful inserting the thermometer - keep it in the middle and try to avoid hitting the bone.


I could go on, but would probably get into trouble...drool.gif

post #12 of 22
Thread Starter 
Somebody is on the ban watch list!
post #13 of 22

i GOT MY POPCORN AND BEER !!!!!! waiting for the Q-VIEW !!!!!!



post #14 of 22
Thread Starter 

Starting it late. Throwing smoke at it for 4-5 hours then letting that thing do it's own magic.


post #15 of 22

What wood are you using for this one?

post #16 of 22
Thread Starter 

Weber brand hickory chips. I've had good results with them.

post #17 of 22
Thread Starter 

Ok. So it took roughly 13.5 hours for the 9.75lbs pork shoulder at 260F. I pulled it at 201F today and it wanted to just fall apart...now it's wrapped in foil for a couple hours!


post #18 of 22
looks good.
post #19 of 22


Looks like it came out perfect! Nice job  icon14.gif  You'll be eating good in a little bit  banana_smiley.gif

post #20 of 22
Thread Starter 

Alright everything turned out great tasting but as I feared the short amount of smoke I added wasn't enough. I just had to get the pork butt done and only time was over night. This reaffirms that I need to get the AMNPS.

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