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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


View Poll Results: Should NCGrimbo buy those Boston Butts?
Why are you listening to me. Listen to your heart. 8 7.48%
Nope. Saving cash isn't worth the loss of sleep. 0 0%
Yes, but plan on cutting them down so they cook faster. 8 7.48%
Yes. To heck with sleep you lazy bumm. 91 85.05%
Voters: 107. You may not vote on this poll

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Old 06-18-2013, 10:02 AM   #1
NCGrimbo
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Default Is 99 cents a pound worth it?

Here's the story. And so you know, it's not over.

Last night I stopped at my local Lowes Foods and while in the meat department I noticed that they were having a sale on Boston butt for 99 cents a pound. Know that's a good price, I look into the cooler and see these monstrously large Boston butts. The smallest one was 8.5 pounds. I started to reach in to grab a few when it dawned on me that if this hunk of meat took 1.5 hours per pound that I was looking at a 12 hour cook time. For me, running the smoker for 12 hours is longer than I like and one of the reasons I don't do brisket that often. So I stopped myself from grabbing one and continued my shoppping.

The problem is that it's been over 12 hours and I'm still thinking about those hunks of meat. If I get one, I'll have to go to bed early on Friday and get up around 8:00 on a Saturday, something I don't usually do.

So, I've posted a poll and I'd like everyone's opinion.

-NCGrimbo
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Old 06-18-2013, 10:05 AM   #2
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Do it! I try to find butts that are at least 9 lbs. I don't like cooking the smaller butts. If you don't have a vac-u-sucker, get one of those, too! :D

Cook it at 270 or hotter to cut down the cook time. Just watch the bark color and is it is getting too dark foil it.
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Old 06-18-2013, 10:06 AM   #3
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I posted before you got your poll up

Don't cut it down. Just cook hotter.
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Old 06-18-2013, 10:08 AM   #4
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If your smoker can run at least 10-12 hours on its own...

Fire it up... and put it on when you have your pit stabilized just before bedtime.
That timing is good enough for competitions during afternoon turn-ins.
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Old 06-18-2013, 10:09 AM   #5
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Grimbo,

Do what I did: start that bad boy Friday night, and check it Saturday morning.
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Old 06-18-2013, 10:12 AM   #6
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^^^Yep, cook hotter and faster or cut'em down, no reason to loose sleep over it all.

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Old 06-18-2013, 10:15 AM   #7
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you can also make it as pork steaks, or sausage. Or buckboard bacon

get some

dont F around.
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Old 06-18-2013, 10:18 AM   #8
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What I find sad is that he had to even THINK about it in the first place. Unless his freezers were already full (Still got 4 butts from the last 99 cent deal here a few months ago in the double cryo packs in the deep freeze).
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Old 06-18-2013, 10:19 AM   #9
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Quote:
Originally Posted by deguerre View Post
What I find sad is that he had to even THINK about it in the first place.
aint that the truth HA
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Old 06-18-2013, 10:39 AM   #10
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What are you cooking on Grimbo? Is there not anyway you can set your smoker up around midnight and then get some sleep for a few hours?
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Old 06-18-2013, 10:42 AM   #11
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That's why I love my USD lock the temp load it before going to bed and have it ready the next day. If you don`t have something you can lock your temp like that just use higher heat like Ron L recommends. I only use the larger ones myself and vacuum seal the left overs and I grab extras when that cheap to make Brats and breakfast sausage.
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Old 06-18-2013, 11:02 AM   #12
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Don't you own a stoker? Put that bad boy to work! Stock up on 99 cent butts!
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Old 06-18-2013, 11:08 AM   #13
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Have you bought them yet?

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Old 06-18-2013, 11:43 AM   #14
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I thought that an 8.5lb was a normal sized butt and the 4-6lb ones were the small ones.
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Old 06-18-2013, 11:43 AM   #15
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Sounds like a Hot-N-Fast practice to me.
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