Wife brought home a 15 pound Boston butt from sams

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samaridad

Fire Starter
Original poster
Nov 14, 2009
47
10
Mableton, ga
Now what? I have always done like 8 to ten pounders a couple at a time. Using the wood burner. I want to use my new MES 40 with 1200 watts and remote. Will this unit Handel this. The real question is can I get out of the danger zone within the four hours time frame? What temp would be best? I use 225 degrees 1.5 hours per pound with Jeffs rub applied. need to start this evening for dinner tomorrow. Any help would be welcome. Thank you
 
Is it a single 15lb butt or is it two butts vacuum sealed together?
 
Thanks I will open the package. Just started shopping at sams, so not in to the big packages. Really joined to get deal on MES 40 298 with a remote what a lazy deal. Sit in the chair with all the information at my finger tip. I place the unit on the back deck so I see it from my chair. I get up when the thin blue smoke is gone.
question soak chips or not?
It was after reading this site I chose the MES for my next smoker. I will be going for a bigger (trailer unit) next
Thank you all for the knowlege you freely share
 
So we are alll curious, what did you find in the package? Was it one humumgous butt or 2 average sized ones 
 
Sorry had to run home at lunch You guys are so smart Two perfect butts. Thanks guys so how about it soak chips or not for MES 40 with 1200 watt element? Thank you for all your help over the years!
 
You are going to love the AMNS for sure.  I have been using mine since they first came out and just ordered  3 more for friends and family
 
Glad it was two butts and hope you have a great smoke---oh and I wouldn't soak the chips personally
 
I buy my butts at sams most of the time by the case and they always come two to a cryovac pack, usually 4 packs to a case which = 8 butts. You can call your local sams and find out what the case price is for butts if you want a better price
 
[h1]Wife brought home a 15 pound Boston butt from sams............[/h1]
U lucky Man U, wish I had that problem, the current and the 2 previous only brought Me headaches
 
Hey skully your right I got a GREAT ONE the second time around. She
Let's me be ME. The butts turned out great. I took pictures along the way and cooked them the Jeffs mistake way. No pictures of finished product. I had a flood of family and friends show up. A good time was had by all. My son text his girlfriend and it spread from there. Glad I had enought. Thanks for the help guys
 
I just bought 2 packs (so 4 - 7 lb butts) myself to cook for church.  I've never done this before, LOL.  If I roast them in the oven does anyone know the temp and duration of cooking time?  I probably need to only cook two butts at a time, huh?  I plan on throwing them on the BBQ grill to hickory smoke them for a few hours when they're done.  What to I season them with before I cook em?  Should I just rub them down or inject them with something??  I really want them to be juicy and flavorful.
 
 
I just bought 2 packs (so 4 - 7 lb butts) myself to cook for church.  I've never done this before, LOL.  If I roast them in the oven does anyone know the temp and duration of cooking time?  I probably need to only cook two butts at a time, huh?  I plan on throwing them on the BBQ grill to hickory smoke them for a few hours when they're done.  What to I season them with before I cook em?  Should I just rub them down or inject them with something??  I really want them to be juicy and flavorful.
Smoke them first, then finish in the oven if you want.  If you do it the other way(oven first) the meat will absorb little or no smoke.  Put them in the smoker until the IT hits 165° or so, then wrap in foil and  finish them in the oven until the IT hits 198° 'ish
 
I use dry chips and put a couple of decent apple wood chunks that I do soak in each round. Seems to take the smoke session longer. Smoke Hollow electric.
 
 
I just bought 2 packs (so 4 - 7 lb butts) myself to cook for church.  I've never done this before, LOL.  If I roast them in the oven does anyone know the temp and duration of cooking time?  I probably need to only cook two butts at a time, huh?  I plan on throwing them on the BBQ grill to hickory smoke them for a few hours when they're done.  What to I season them with before I cook em?  Should I just rub them down or inject them with something??  I really want them to be juicy and flavorful.
So many questions here...

What kind of cooker?

What temp you cooking at?

Wood, lump, gas, electric - what's your fuel?

Ferg66 is right - if you roast them in the oven first you really won't get any smoke on them.

Here's what I would do...

Rub them with your favorite rub. If you don't have one, go to the salt and pepper for now.

Fire up your cooker.

If you have the time, cook in the 230* range. This will take you in the range of 1.5 - 2 hours /pound.

If you are short on time, crank the heat up to 275 - 300*.

Put the meat on the cooker and don't peek.

While you are waiting...

Get one or 2 1 pound breakfast sausage chubs.

Take off the wrapper and put them in the cooker too.

After about 2-3 hours when they hit 165* take them off and slice them up.

This is a fatty in it's truest, naked, delicious form.

Try not to eat an entire one yourself.

When the internal temp of the pork gets to the 165* range OR when the bark is as dark as you want it, toss them in a foil pan and top with foil or just wrap in foil.

Put them back on the cooker till when you stick a probe into them there is no resistance - should feel like a hot knife through butter.

I don't care what the internal temperature is at this point - they aren't done by time or by temp - those are gauges, it's done when there is no resistance.

Now... get a clean, dry, cooler and some old towels the missus won't mind you getting messy.

Wrap the foiled butts in the towels and put them in the cooler and put the lid on.

Let them sit in there at least an hour - 2 or 3 is better. No worries, unless you keep lifting the lid they will still be piping hot.

After the rest.. enjoy!!

Things to keep in mind..

Do your math to figure out how long you need to cook these butts. I always add an extra hour + the amount of time I want them to rest. Nothing worse then your Q not ready and you have a bunch of hungry people staring you down.

Each butt is different and will get done in it's own time. Don't try to rush it.

You want a nice clean fire - white billowing smoke does not taste good. Thin blue is where you want to be...

Have fun  - let us know how you make out.
 
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