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Christmas Day Smoke

post #1 of 13
Thread Starter 
I am getting ready for my Christmas Smoke. Will spread the rub tomorrow night and start the smoking about 10:00PM on Christmas Eve.

This year will have 9 racks of Ribs, 17lb Pork Butt, 8lb Chuck Roast and 8 large Chicken Breast.

Got a quick question on the pork butt? Normally I cook the butt in one piece. Will it make a big difference if I cut the butt into 5-6lb pieces as long as I remove them at the 195-205 degree range, rap and place in the cooler?

I wish you all a Season Greeting! Ho yes, I will post with lots of PIC's after Christmas.
post #2 of 13
I wouldnt think so, should still be thicker than your ribs and shouldn't dry out.
post #3 of 13
Should be just fine. A 17lb butt. Wow that's a big butt. Actually cutting something that big down I would think would be better because you'll get more smoke to more of the meat.

But I can say that I've never done it, so don't go completely off my recommendation.
post #4 of 13
You sure you don't have two butts in there......maybe a whole shoulder? Rare to see a butt over 10 lbs........anyhow.....cut it up if you want, you will be fine. Don't get to small though or you will just have "country style" ribs.

Enjoy the cook.
post #5 of 13
Thread Starter 
U are right, it in two pieces. What I am going to do is half each of them and I thinking I will be OK. Thanks to all for the help.
post #6 of 13
Like the Dude said cutting it will provide more surface area which will allow for more smoke flavor to penetrate the meat and it'll shorten your cook time.

EDIT: I see that it's already 2 pieces, not one 17 Lber. In that case I'd leave them alone to retain moisture.
post #7 of 13
Thread Starter 

Got it done and it was great...

Hope all had a great Christmas Day. I sure did. Got to see all my kids and grandkids and it was fantastic.

Wednesday night I prepared the ribs, butt, and roast with Jeff’s Rub (it’s the best).

Started the fire about 930PM on Christmas Eve and cooked thru the night to get ready for the big Christmas feast with the family. Used apple wood and leveled the temperature off at 220 F and let it go.
My smoker was packed, need to add the 2nd rack...
Chicken & Ribs

Pork Butt, Chuck Roast, and more Ribs.

HO YES,,,,,, TBS

When the temps hit 10 degrees from target, sprayed with apple juice and foiled until target temperature was reached. That started around 8:30 am this morning (Christmas). As each of them reached temperature placed in a cooler and packed with a towel then steamed on each other for 2 hours.
A lot of meat!!!

Then it got better real fast at 11:00 am.
Pork butt on left & Chuck Roast on right.

Chicken (chopped). This is 12 large breasts.

Then the RIBS... If I must say so myself, the best I have ever done...
9 Slabs....

No one went home hungry and yes doggie bags left with everybody too. Only 3-1/2 hours sleep, but it was a great Christmas Eve night and Christmas Day for me.. hope your’s was too.

post #8 of 13
Looks like an outstanding job and feast nice job PDT_Armataz_01_37.gif nice crowd
post #9 of 13
It ALL Looks Great...

However It is disgusting to see Green Grass and Leaves On Christmas, all we see here is WHITE everywhere... icon_mrgreen.gif Florida is hereby kicked out of the Union...tongue.gif

Merry Christmas
post #10 of 13
Nice job! The food looks awesome.
post #11 of 13
A heck of a smoke. Nice job. Hope the family enjoyed it.
post #12 of 13
looks good and great looking crowd!
post #13 of 13
Great looking and family. Glad everyone had a good time.

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