Smoking 23 lbs of Pork butt

[Dan Knutson]

Hello all!

I am hosting Christmas this year for the in-laws extended family! I recently received a Masterbuilt electric smoker and have been loving it. I thought it would be a fun thing to do for Christmas to throw some pork together.

The largest butt i have done in the past was right around 6lbs. I am looking for any advice/ input on smoking a 17 lb bone in butt. Any ideas for a potential cook time?

I will also be doing a separate 6 lb butt along with the 17lber. Can I expect them to both take longer since there is more meat present in the smoker?

Thanks for any input!

Dan

 

[gmc2003]

Hey Dan, first are you sure it's 17lbs.. That sounds kinda big. If it's still in the packaging it may be two butts in one package. That's how Costco sells them.

As for your question it all depends on your smoking temp and the shape of the butt.

Chris

 

[noboundaries]

Yeah, please clarify what you have. 17 lbs would be the butt and shoulder together. Or, if it is in a vacuum pak it is two butts, around 8.5 lbs each. The two together take a little longer than one 8.5 lb butt.

 

[maplenut]

I have an MES 40.
When I smoke a bone in pork butt It works out to be about 21 hours in the smoker. I use a AMPS for the smoke.
I set the smoker to 245.
The pork butts that I have done have been between 5.5lbs and 8lbs. They all seem to end up taking the same amount of time?
I do not wrap mine with foil during the cook/smoke. I want a nice bark on the butt. I shot for 205 for internal temp.
Once it hits 205 I remove it from the smoker wrap it with foil and stuff it in a cooler and let it sit for awhile to rest.
I use one of those Playmate lunch type coolers. I can fit 2 butts in them. They will stay very hot in there for a few hours.

 

[TomKnollRFV]

Aye you definitely want to verify those sizes. I'm with them it's likely two butts in one pack..

Generally, pork butts do tend to all end up taking the same amount of time though. I've done multiples at once and they all finished with in an hour of each other.

 

[SmokinAl]

So please open the package, cause it sure sounds like a 2 pack to me too!
Al

 

[Dan Knutson]

Hello All-

Thanks for the responses. Your suspicions were correct, it seems there are two 8.5 lb butts (approximately).

Due to the variable nature of this smoke, I am wondering if it makes sense for me to smoke them today? that way I dont have to avoid Christmas eve and Christmas day festivities monitoring the meat.

Does anyone have any best practices if I wanted to do the smoke a day or so before consumption? I have seen just put the pulled meat in the aluminum pan and cover tightly with a bit of apple juice, then just warm in the oven when we are ready to eat?

maplenut I am going to utilize the cooler method as well post smoke, I have read in addition to the foil wrap you stuff blankets/towels in the cooler as well to assist in maintaining the temp? Any other suggestions on this?

Thanks all.

Dan

 

[crazymoon]

DK, The pan method works or you can vacseal and boil if you have a vac sealer. A good finishing sauce also goes well with reheated PP. I would smoke today/tonight to avoid missing holiday festivities.

 

[Dan Knutson]

Thanks, crazymoon . This does seem like the better option. Any suggestions for a good finishing sauce? Or would a quick google search bring it up?

Thanks!

Dan

 

[gmc2003]

Thanks, crazymoon . This does seem like the better option. Any suggestions for a good finishing sauce? Or would a quick google search bring it up?

Thanks!

Dan

This one is a favorite by many members:
https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/

Chris

 

[chef jimmyj]

Here are a couple more that are popular...JJ

Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

2T Apple Cider Vinegar.

Optional: Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

For a Sweet Finishing Sauce for Pulled Pork:Make a Double batch, skip the Butter.

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

I was AMAZED...No additional sauce needed. ENJOY...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

POP Sauce

2C Cola or other.

1/2C Apple Cider Vinegar

2T Rub, whatever's on the meat.

1T Mustard

1T Molasses

1T Colgin Hickory Liquid Smoke (optional)

Add all to a pot and bring to a simmer, for 5 minutes.

For Finishing Sauce, keep warm and add to meat.