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I like big butts, and I cannot lie.

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ats32

ats32

Smoking Fanatic
Original poster
May 25, 2012
310
21
Michigan
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!

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20130722_115517 (Large).jpg


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20130722_120306 (Large).jpg


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20130722_120453 (Large).jpg


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20130722_121047 (Large).jpg

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

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

Kat
 
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?
 
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.
 
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
 
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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