Cooking 2 Butts for the crew at work tomorrow. Questions?

Scooter B · 12-13-2012, 10:51 AM

So we are doing a Christmas cookout for the crew at work tomorrow, one of the guys is doing 2 briskets hunks on his small offset (it will be tight) I am doing 2 7 LB butts. I will have 7 hours for my cook. I was thinking about trying to do them on my mini WSM, they will fit with my rack set up. I also have a ECB that I can bring to the yard (and leave it there) and do one on each. It is worthless after the first 3 hours. We also have a 22" kettle out there that I can use as my warming oven once I foil them. I'm not bringing the monster 22.5 out there for just two skinny butts, its a long interstate haul and just too much crap to strap down.

I plan on running them close to 300 until they are ready for foil. Do ya'll think I can pull it off on the mini? It should be a chilly 68 degrees outside

PatAttack · 12-13-2012, 11:21 AM

I think it's totally doable. You're on the right track and I'd use the mini, too.

duelin j · 12-13-2012, 11:24 AM

Easily, IMHO.... Pulling it or slicing it?

Scooter B · 12-13-2012, 12:14 PM

Pulling it for sammiches

duelin j · 12-13-2012, 12:23 PM

Definitely doable..... Good luck and post some pics

tb80 · 12-13-2012, 01:33 PM

Should work. I just smoked a 6 pounder on my mini at 300 on Saturday. It worked great.

Cayman1 · 12-13-2012, 03:05 PM

No problem at all.

tnjimbob · 12-13-2012, 03:18 PM

absolutely doable. Smoke, foil, rest, pull. Good luck to you!

Skidder · 12-13-2012, 03:23 PM

Is it possible to smoke them till they hit 160 then add liquid and foil, then do the cooler thing and put them in the oven at a higher heat till done after you get there?

Happy Hapgood · 12-13-2012, 04:15 PM

You might want to rotate them if one is closer to heat than the other.

Bludawg · 12-13-2012, 04:29 PM

I cook my butts at 300 no foil in a 7 lber the bone should just about fall out in 5 hrs

Scooter B · 12-13-2012, 06:45 PM

Thanks Guys! That's the plan then. We don't have an oven, it's a construction site/yard with a trailer. It's all fire, all the time. We'll be cooking for 6:00 AM, the butts are all slathered and rubbed and sitting in the fridge.

I'll let you know how it goes.

1911Ron · 12-13-2012, 08:02 PM

Sounds like you have a good plan, good luck! I too would use the mini

Enkidu · 12-13-2012, 08:07 PM

Definitely doable. Did 2 ~7 lb. butts on my mini several months ago.

Scooter B · 12-17-2012, 12:17 PM

They came out pretty good, wrapped them in foil at 160, cranked up the heat due to time issues and ran the up to 191. I only rested for 30 min, which I think was my downfall. most of the meat pulled easily, except for the muscle around the bone area, it had to be sliced. The bone didn't pull out as easily as it normaly does.

I think if they were a bit smaller it would have worked better, but the mini was just overloaded and I didn't have the time I needed. I ran it wide open and changed out my coals halfway to keep temp up.

No one seemed to notice though, everyone thought the mini was the coolest thing they had ever seen and they raved about what I would call the worst butts I've cooked in a long time. The briskets were a little smoke heavy, but everyone seemed to love it as well.

Good time had by all.

12-13-2012, 10:51 AM	#1
Scooter B Is lookin for wood to cook with. Join Date: 11-15-12 Location: Slidell, LA	Cooking 2 Butts for the crew at work tomorrow. Questions? So we are doing a Christmas cookout for the crew at work tomorrow, one of the guys is doing 2 briskets hunks on his small offset (it will be tight) I am doing 2 7 LB butts. I will have 7 hours for my cook. I was thinking about trying to do them on my mini WSM, they will fit with my rack set up. I also have a ECB that I can bring to the yard (and leave it there) and do one on each. It is worthless after the first 3 hours. We also have a 22" kettle out there that I can use as my warming oven once I foil them. I'm not bringing the monster 22.5 out there for just two skinny butts, its a long interstate haul and just too much crap to strap down. I plan on running them close to 300 until they are ready for foil. Do ya'll think I can pull it off on the mini? It should be a chilly 68 degrees outside __________________ 18.5 OTS, 22.5 WSM, Mini SJS WSM, Char Broil Infrared (fast food), 120 Qt. boiling rig

12-13-2012, 11:21 AM	#2
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	I think it's totally doable. You're on the right track and I'd use the mini, too. __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

12-13-2012, 11:24 AM	#3
duelin j On the road to being a farker Join Date: 12-12-11 Location: Brier, WA	Easily, IMHO.... Pulling it or slicing it? __________________ Jerry - Duelin J's BBQ Assassin 24 & an Assassin Grill + 14(?) more...I may have issues......

12-13-2012, 12:14 PM	#4
Scooter B Is lookin for wood to cook with. Join Date: 11-15-12 Location: Slidell, LA	Pulling it for sammiches __________________ 18.5 OTS, 22.5 WSM, Mini SJS WSM, Char Broil Infrared (fast food), 120 Qt. boiling rig

12-13-2012, 12:23 PM	#5
duelin j On the road to being a farker Join Date: 12-12-11 Location: Brier, WA	Definitely doable..... Good luck and post some pics __________________ Jerry - Duelin J's BBQ Assassin 24 & an Assassin Grill + 14(?) more...I may have issues......

12-13-2012, 01:33 PM	#6
tb80 Take a breath! Join Date: 03-26-12 Location: San Antonio tx	Should work. I just smoked a 6 pounder on my mini at 300 on Saturday. It worked great.

12-13-2012, 03:05 PM	#7
Cayman1 is one Smokin' Farker Join Date: 07-20-12 Location: Springfield, MO	No problem at all. __________________ Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo.

12-13-2012, 03:18 PM	#8
tnjimbob Full Fledged Farker Join Date: 02-02-12 Location: Nashville, Tn Name/Nickname : Jim H.	absolutely doable. Smoke, foil, rest, pull. Good luck to you! __________________ BWS Extended Party, 18" WSM, Green SS Performer, 22" OTG, KCBS CBJ

12-13-2012, 03:23 PM	#9
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Is it possible to smoke them till they hit 160 then add liquid and foil, then do the cooler thing and put them in the oven at a higher heat till done after you get there?

12-13-2012, 04:15 PM	#10
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	You might want to rotate them if one is closer to heat than the other. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

12-13-2012, 04:29 PM	#11
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I cook my butts at 300 no foil in a 7 lber the bone should just about fall out in 5 hrs __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

12-13-2012, 06:45 PM	#12
Scooter B Is lookin for wood to cook with. Join Date: 11-15-12 Location: Slidell, LA	Thanks Guys! That's the plan then. We don't have an oven, it's a construction site/yard with a trailer. It's all fire, all the time. We'll be cooking for 6:00 AM, the butts are all slathered and rubbed and sitting in the fridge. I'll let you know how it goes. __________________ 18.5 OTS, 22.5 WSM, Mini SJS WSM, Char Broil Infrared (fast food), 120 Qt. boiling rig

12-13-2012, 08:02 PM	#13
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	Sounds like you have a good plan, good luck! I too would use the mini __________________ A bunch of Webers, a UDS and a Happy Cooker!

12-13-2012, 08:07 PM	#14
Enkidu Take a breath! Join Date: 06-12-12 Location: Los Angeles	Definitely doable. Did 2 ~7 lb. butts on my mini several months ago. __________________ 22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732

12-17-2012, 12:17 PM	#15
Scooter B Is lookin for wood to cook with. Join Date: 11-15-12 Location: Slidell, LA	They came out pretty good, wrapped them in foil at 160, cranked up the heat due to time issues and ran the up to 191. I only rested for 30 min, which I think was my downfall. most of the meat pulled easily, except for the muscle around the bone area, it had to be sliced. The bone didn't pull out as easily as it normaly does. I think if they were a bit smaller it would have worked better, but the mini was just overloaded and I didn't have the time I needed. I ran it wide open and changed out my coals halfway to keep temp up. No one seemed to notice though, everyone thought the mini was the coolest thing they had ever seen and they raved about what I would call the worst butts I've cooked in a long time. The briskets were a little smoke heavy, but everyone seemed to love it as well. Good time had by all. __________________ 18.5 OTS, 22.5 WSM, Mini SJS WSM, Char Broil Infrared (fast food), 120 Qt. boiling rig