Butt Advice...

rollsmoketide · Jul 27, 2015

Needing some advice here. Me and 19 other buddies are taking an annual golf trip this weekend. Some how I've been delegated to smoke some butts. I'm taking my MES on the trip. That being said, how many lbs do y'all think for 20 guys after playing 36 holes in one day... My initial thought was about a pound a guy. Anyone else have a similiar scenario? Since I'm buying several butts would I still go by the general rule for 1.5 hour per pound at around 200 degrees?

Appreciate the help!

trueteam · Jul 27, 2015

Are you having any other food or sides with it? A pound each seems like a lot for 1 meal, but nothing wrong with leftovers on a golf trip. If it was me, I would smoke them at 250 vs 200 to shorten the cook time some. Sounds like a good trip!

rollsmoketide · Jul 27, 2015

Im not going to be able to check them but about once during the day on Saturday. That being said would you still do them at 250? I was going to throw them on at 8pm Friday night.

trueteam · Jul 27, 2015

I plan on 1.5 hours when I cook at 250, sometimes it's less sometimes it's more. Just depends on the piece. Any chance you could cook and pull ahead of time and reheat when on your trip?

rollsmoketide · Jul 28, 2015

That's a good idea. I may end up doing just that. After further thought I'm going to get 3 seven pounders. I've never done more than one at a time though. Would I need to increase time or still plan on 12+ hours? I appreicate all your help!

bigtrain74 · Jul 28, 2015

What time are you golfing from/to?

rollsmoketide · Jul 28, 2015

Tee time 8:15am. Should make the turn around mid-day then going back out after a quick lunch. The golf format is scramble the first 18 and then a match play the final 18. Would imagine my group would get done around 6 ish. Alot of variables with this one... Appreciate any insight.

bigtrain74 · Jul 28, 2015

If you can plan a 12 hour cook where you can take it out during mid-day and put it in a pan with tin foil, I do not foresee any problem. Even grab a beach towel and wrap it around the pan of meat. it will hold the temps longer for you. Pull it when you get back and enjoy. I would set the cooker for 225-235 and just let it do it's thing for 12 hours.

rollsmoketide · Jul 28, 2015

That's what I'm going to do. It will hold a good temp for 6-7 hours wrapped in a good cooler?

bigtrain74 · Jul 28, 2015

RollSmokeTide said:
That's what I'm going to do. It will hold a good temp for 6-7 hours wrapped in a good cooler?

Personally, I have found that it may get too mushy (over cooked) if it's in the cooler for that long. The towels let out just enough heat for a super slow cool down. Again, this is all based on my experiences with cooking 100 pork shoulders in my life.

rollsmoketide · Jul 28, 2015

Based on that advice I'm going to bite the bullet and wake up early to put them on. I'm gambling with that but afterall its s guys trip. We'll just have to wait it out if it's not ready! I'll try and post some pics and outcome. Interested to see how 3 butts at one time will do.

Thanks for all the help!

mummel · Jul 28, 2015

This trip sounds a boat load of fun. Will you be visiting any "other" fun places hahaha.

rollsmoketide · Jul 28, 2015

Hahaha nah. Where we'll be only C+ talent.... (I'm assuming).

trueteam · Jul 28, 2015

Your timing should be about the same regardless of number of butts. I have never held one for 7 hours, I think 4 is the max I have done.

Do you have an amnps? How are you going to get smoke if out playing golf?

Good luck and enjoy your trip!

rollsmoketide · Jul 28, 2015

Thanks! I don't have an amnps. I may just have to kiss it with a little smoke and hope for the best... As the great Colonel Sanders supposedly once said, "I'm to drunk to taste this chicken".

trueteam · Jul 28, 2015

Good point! That stuff will get devoured with or without smoke.

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