I like big butts, and I cannot lie.

Discussion in 'Pork' started by ats32, Jul 22, 2013.

  1. ats32

    ats32 Smoking Fanatic

    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!

  2. You got me - I'm in!  [​IMG]   I will get the big one & stand by...   [​IMG]
  3. kryinggame

    kryinggame Smoking Fanatic

    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)
  4. ats32

    ats32 Smoking Fanatic

    [​IMG] I know how to get thread views!
  5. Big butts need some rubben too![​IMG]

    Your going to have to put some heat to it. To get it out of the danger zone.


    Happy smoken.

  6. ats32

    ats32 Smoking Fanatic

    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...

  7. kathrynn

    kathrynn Smoking Guru OTBS Member

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

  8. 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?
  9. ats32

    ats32 Smoking Fanatic

    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.
  10. Yup either way you should be fine  [​IMG]   Don't forget plenty of pics & have fun with the smoke  [​IMG]
  11. 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...[​IMG]
  12. ats32

    ats32 Smoking Fanatic

    Somebody is on the ban watch list!
  13. i GOT MY POPCORN AND BEER !!!!!! waiting for the Q-VIEW !!!!!!

  14. ats32

    ats32 Smoking Fanatic

    Starting it late. Throwing smoke at it for 4-5 hours then letting that thing do it's own magic.

  15. What wood are you using for this one?
  16. ats32

    ats32 Smoking Fanatic

    Weber brand hickory chips. I've had good results with them.
  17. ats32

    ats32 Smoking Fanatic

    Ok. So it took roughly 13.5 hours for the 9.75lbs pork shoulder at 260F. I pulled it at 201F today and it wanted to just fall apart...now it's wrapped in foil for a couple hours!

  18. looks good.

  19. Looks like it came out perfect! Nice job  [​IMG]   You'll be eating good in a little bit  [​IMG]
  20. ats32

    ats32 Smoking Fanatic

    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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