Is my butt to big???

Discussion in 'Pork' started by jnstrom, Feb 11, 2009.

  1. jnstrom

    jnstrom Fire Starter is my delema. I have an 8 pound butt (you know what I mean!) I was planning to get a 6 pounder but this is all they had at the butcher. Should I cut it down. I was hoping to have a 10 hour smoke but if I have to get up early I will.

    Any insight on this problem would be greatly appreciated!!!

    Im cookin it on my B-day for my buds at the local watering hole.
  2. I would just get up early. Your not going to get 8lbs of meat. Plus you would rather have too much, instead of not enough. 2lbs is not going to make a big difference in cooking time. So, do you think my butt is too big?
  3. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Cutting it down won't hurt it.
  4. jnstrom

    jnstrom Fire Starter

    grany you crack me up.

    One more question. Do I add in the 1 hour in the cooler to the approx cook time or is it added at the end?

    I have to be their around 4pm or 5pm when do you think I should start? 4am-5am?
  5. It is added at the end. You could always throw it in the oven and crank some heat to it to get done. My smoker only goes to 275*. This is not the best way, but if you have a deadline then it will work. Put it in the smoker at 225* until about 160* and then throw in the oven with the heat cranked up. Pork Butt is almost impossible to mess up. It always ends up tender and juicy. If I had to have one ready by 4pm I would put it on the day before about 8 pm just to be safe.
  6. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Foiling for at least an hour really helps. I try to do 2 hrs if at all possible.

  7. jnstrom

    jnstrom Fire Starter

    Hmmmm an over night cook. I have never done that. Is my gas GOSM good to go? What type of time line should I look at. 8pm-8am smoke (just approx times) 8-10am cooler. 10am pull apart and foil it 3pm reheat with low temp until I head out to the watering hole at 4?
  8. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Smoke it at 275 and it'll be done quicker and taste just as good!
  9. jnstrom

    jnstrom Fire Starter

    I could start at 5am then? (my hope).

    or 3am?

    or 12:01 crack a beer and start to celebrate my over the hill the right way.
  10. Take what Bubba says with a grain of salt. He has only smoked about 1,000,000+ butts in his lifetime.
  11. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Just keep in mind that properly foiled, wrapped in towels and placed in the cooler, it will stay plenty hot for at least 5-6 hours. Makes it a little easier to plan around the time schedule.
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Words of wisdom...
  13. jnstrom

    jnstrom Fire Starter

    Great advice!!! Thanks a ton.

    I think Ill start at mid-night at 250 I hope to pull it around 10-noon then cooler it! Pull it with the finishing sauce that is posted around 3. I appreciate all the great info everyone gives here. QView will follow!
  14. jnstrom

    jnstrom Fire Starter

    Thanks bubba! I might bump up my 250 to 275 and cooler it for a longer time.
  15. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    This has worked great for me so far. I did it with Bison Prime Rib Roast at Christmas. Stayed nice and warm in the towels in the cooler while I waited for relatives in laws. Less stressful too![​IMG]
  16. You could always cut a piece off and grind for homemade sausage.
  17. chadtower

    chadtower Fire Starter

    Cut a piece off and make a few Chef's Bonus strips.
  18. jnstrom

    jnstrom Fire Starter

    Ill check it out. Ill search for the thread. Sounds interesting.
  19. jnstrom

    jnstrom Fire Starter

    Ok couldnt find it on search what is the chef's bonus strips. (sounds like Im being set up for a joke but Ill play along). [​IMG]
  20. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Pieces for the chef ta snack on[​IMG]

Share This Page