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30lbs, how much rub?

post #1 of 15
Thread Starter 
Hi all,
I'm cooking 30 lbs of butt for a friends party in a couple weeks and was looking for a guesstimate on how much rub I'm going to need to make up? I'm probably going to get my butcher to break the meat down into smaller pieces, maybe 5 to 6lbs each, so that'll lead to 5 to 6 pieces.

post #2 of 15
To taste.................
post #3 of 15
Thread Starter 
hahaha.... I was more thinking along the lines of a volume or number of batches.
post #4 of 15
Hmmm that depends. I don't mean to sound like a smart@$$ but when you normally make your rub, how much meat are you able to cover.

Also take into account, that if you're cutting the meat down into smaller pieces that will create more surface area.

I usually make up my rub that includes about 3-4 cups worth of ingredients. I just keep it in a Tupperware container and if I don't use it all on the day it was made, it'll keep for a long time since it's all dry ingredients.
post #5 of 15
Didnt mean to be funny but i put different thicknesses of rub from time to time depending on who is coming to eat. My kids like a little rub where i like a thicker bark of rub. Us simpletons use simple methods is what i meant. Enjoy!!
post #6 of 15
Thread Starter 
My problem is that I don't tend to measure things when I cook... It's been a while since I did a butt, I think the last time I did I used Billbo's recipe (which was great) and I think I used about 3/4 of it for 7lbs. So I guess I'll just multiply his recipe by 4 and have a bit left over.
post #7 of 15
Hi wedge, just curious as to why you're cutting the butts into pieces??? PDT_Armataz_01_03.gif
post #8 of 15
Since we're on the topic of cutting the butts in half, I've had a question in the back of my mind for some time.. Do they cook in less time that way? Will two 3.5 lb butts cook faster that a 7 lber? and is there any flavor lost due to a lack of a bone, or any other factors that enter into the equation?
post #9 of 15
Make extra (if its all dry rub) and store in a container.

It's easier to use less, but harder to make more on the fly. Rubs usually last long enough until the next smoke ;)
post #10 of 15
I usually make about 5 cups per batch of rub and that has been enough for 5 8lb butts. I say make more than you need and just store the rest until needed.

Good luck.
post #11 of 15
yes. they are quicker. figure 90 minutes per pound per piece. when i bought my last load of $.89 a pound picnic hams, i had the butcher cut them into 3 inch thick chunks. i left the bone in and they just saw right through it. the biggest chunk weighed just over 3lbs and it cooks in about 4 and a half hours. far less than a full picnic ham. and you get more bark and therefore more flavor. i will usually do some when i am doing ribs.
post #12 of 15
Thread Starter 
Thanks for the input guys.
The reason I'm getting them broken down is to reduce the overall cooking time and Omahasmoker makes a good point (to me anyways) that the more surface area, the more bark and flavour.
post #13 of 15
Makes sense, thanks for taking the time to point that out..
post #14 of 15
just be sure that you rinse them thoroughly to get any tiny bits of saewd up bone out of the meat. once you put the rub on it, you cant see them anymore. and you don't want to serve that.

i will usually tip the butcher a six pack for doing this and its worth every penny. not just in time but in the cost of propane as well.
post #15 of 15
If you but your rub buy alot or if you make it make alot the more you make or buy the more you will use. Just remember that it doesn't go bad so buy or make alot. Maybe you can rub one of the butts and then you'll have a guessimation. Oh yea I think you should buy a good pair of gloves. Hint Hint
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