Help me with my 15lb Butt

[the mighty one]

Hey Meatheads -

I have a Weber Smokey Mountain 22.5 and I will be doing pulled pork for my son's birthday on Saturday.  I was at CostCo and got a 15lb butt.  I usually do ribs, brisket, chickens and brats (smoked brats rule!).  Anyway, as I am not all that familiar with the butt I need some advice:

• Should I cut that 15lb-er into two pieces or keep it as one?
• When should I pull it off? at 190*?
• Should I be keeping the smoking temp at 225* throughout the entire process?
• Should I leave it alone while it smokes or do you guys suggest mopping?

Thanks in advance for your help.  I'm in Chicago and what is not eaten at the fiesta will be fodder for Da Bears game on Sunday when we kick some TN Titan Butt.

MEAT!

 

[fpnmf]

http://www.smokingmeatforums.com/t/128258/todays-smoke-a-tale-of-two-butts

 

[the mighty one]

Thanks, man! So how did you get one to slice and one to pull apart?  Sorry if I'm a bit thick on this.  Just nervous - the ribs and chickens always did well and I don't want to look like an idiot

 

[s2k9k]

Have you opened it up yet? I bet what you have is 2 butts in one package.

Smoke at 225*-250* for about 1.5-2 hours per pound until you reach an IT of 205*.

I don't spritz or mop. I like the dry smoke chamber method and it has produced some of the juiciest butts I've ever had.

When you get a minute swing by "Roll Call" and introduce yourself so we can give you a warm SMF welcome, Thanks!

 

[shmoker]

I've had luck smoking my butts at a little higher temps (between 250-275).  It doesn't seem to change the final product much and speeds up the time more than you'd think (which might be nice with a 15 pounder, holy cow...errr...holy pig!!).  

It's always good to leave the shoulder as a whole piece, but you'd still probably retain good moisture if you cut it in two because it's so big, just depends on how much time you can dedicate to the smoke.

I've never mopped my butts and they turn out fine, lots of fat inside that thing will render and keep the inside juicy while you get awesome bark on the outside.

I'm not positive about the rule of thumb for temps on pulled pork (I think 195-205?), but going by feel, if it jiggles like jello and your thermo slides in and out like it's butter, you know it's ready to go.

 

[shmoker]

Oops, double post.  Good luck and good eating!  Make sure to post some Q-view so we all can enjoy!

 

[the mighty one]

Thank you all!  I really appreciate it.

 

[dtcunni]

What they said.......AND GO TITANS!

 

[so ms smoker]

  I think you nhave some good advice... WHO DAT!   Nation

  Mike

 

[humdinger]

Almighty One,

Dave (S2K) is correct, you probably have a single package of two butts. I frequently buy the two-pack from Sam's and Costco (yes, my crazy wife has memberships to both...) and it's great b/c then I can experiment with different rubs for the same party and get feedback from a wide range of folks on which was better and why.
 

 

[the mighty one]

You all were right (go figure! - it's as if you've done this before).  So I will have 2 butts on the smoker for about 12 hours.  Thanks for the help -

 

[ryan johnson]

I did a butt a couple weeks ago.  Just put it on the smoker and maintain a temp around 225 in the smoker. Just let it do its thing until you get an internal temp of 200.  Mine took 14 hrs to get up to temp, but it was delicious!  Good Luck!  

 

[oldschoolbbq]

M1 , hello... Ryan Johnson has it nailed, Butts are very forgivingly easy, left alone the Bark gets especially good. Use a lot of "Patience" and let her go...you'll see it will be fine...

Have fun and ...

 

[jrod62]

This is how I do most of my butts,

I put them in a pan to catch all the great juice from the Butt. Or on the grate with a pan under the butt.

Take it to 200+ IT. Then after pulling it apart defat the juice.( just put the juice in a bowl and in the frig to cool the

fat will go to the top and then just scope it out. Then pour the juice back in the Pulled Pork. It will be moist and

it will taste great !!!!

 

[spoolinaz]

Can't believe I'm going to be the first one to mention resting the pork! I like to foil my butts at 165 and let them ride to 195. I then rest them in a cooler with towels until I'm ready to serve. 1 hour min! When you unwrap it to pull, it should literally fall into its separate muscles. One thing I have learned to do is pull all the fat and connective out as you go through it. Alot of people don't like that texture, and it tends to melt and sink to the bottom of the pan where the pork will swim in grease. It's not too appealing for most folks. myself included.