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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, 10:49 AM   #16
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME

I agree...I try to average them in the 10 lb range for the ones I cook, 8 1/2 is slightly on the small side IMO. Like others have said, cook them in the 275* range for a faster cook...they'll be able to take it.

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

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Old 06-18-2013, 12:05 PM   #17
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

Wow, 8-9 pounds if what I consider a decent size, far from monstrous. I would have grabbed a couple. I cook hot, so I rarely run a cook of a 9 pounder for more than 9 hours.
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Old 06-18-2013, 12:07 PM   #18
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky

If you aint got the time to cook bbq , take up another hobby,
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Old 06-18-2013, 12:08 PM   #19
somebody shut me the fark up.

Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

90 percent of responders think Grimbo's lazy. We already knew Ronelle just lies there. Does willkat98 EVER have any fun?
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Old 06-18-2013, 12:21 PM   #20
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa

.99 cents a pound and you had to think about buying some Damm, I usually am happy to get them here for around 1.45 lb.
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Old 06-18-2013, 01:24 PM   #21
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs

I like to cook #8 - #10 butts. I've always had more difficulty getting good results with 4# - 6# butts. I didn't think that I was alone. So, your question caught me a bit off guard. But, I also have a drum that is pretty much set and forget. Maybe if I had a smoke that required constant feeding I would sing a different tune.

I totally agree cooking hotter is one way to speed it up. I also think trimming a pound or two off of each to grind up for sausage isn't a bad idea. (WHAT? You don't have a grinder? BANNED! ) And, I also think that passing on sales rather than loading up with more than you can handle and having stuff end up wasted rather than spending $5 - $10 more down the road is okay too. Do what makes sense to you, not us crazy zealots on the internet. We're not really real.

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Old 06-18-2013, 02:36 PM   #22
Gnaws on Pigs
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC

.99 is a farkin' great deal, the last time they were on sale for .99 here, I loaded the freezer. And a 8-10 lb. butt is normal sized, not anywhere near humongous. And it sure don't take 12 hours to cook a 10-lb. butt, unless you're cooking at some ridiculously low temp. I can cook 10-lb. butts in 8 hours or less, and that's not hurrying, that's making them turn out great. Cook at 250-275 degrees for a few hours until the internal hits about 170 and they stall. If you want to speed it up then, you can wrap in foil and put it back in the smoker to save an hour or two and it'll still be great.
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Old 06-18-2013, 03:06 PM   #23
is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york

8 lbs is the perfect size, not to big not to small at .99 cents a lb I would grab a few
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Old 06-18-2013, 04:18 PM   #24
is one Smokin' Farker

Join Date: 05-05-10
Location: Marietta, GA
Name/Nickname : Lew

I look for 8-10 pounders. If you're having for lunch, cook overnight. Dinner, put it on at around 6:00AM at 275.
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Old 06-18-2013, 04:34 PM   #25
is One Chatty Farker
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Join Date: 03-08-05
Location: Clayton, NC

Originally Posted by Wrench_H View Post
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?
I cook on a small SpiceWine. With the wood shelf packed, I can get between 5 and 6 hours before I need to refuel.

Originally Posted by cpw View Post
Don't you own a stoker? Put that bad boy to work! Stock up on 99 cent butts!
I do and I will. Still won't get me through a 9+ hour cook without the need to feed the fire.

Originally Posted by Ron_L View Post
Have you bought them yet?

I've been convinced by all the loving comments I got here to pick a few up. So I'll be stopping at the store on my way home.

Originally Posted by deguerre View Post
90 percent of responders think Grimbo's lazy. We already knew Ronelle just lies there. Does willkat98 EVER have any fun?
He has plenty of fun. Just ask him.

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Old 06-18-2013, 05:07 PM   #26
somebody shut me the fark up.

IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

Originally Posted by NCGrimbo View Post
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.

Don' forget to calculate the rest time after the cook into the equation....
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Old 06-18-2013, 05:26 PM   #27
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI

definitely stock up, and cook a little hotter...275° or so, and you'll still get great results
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Old 06-18-2013, 05:51 PM   #28
is One Chatty Farker
Join Date: 11-10-08
Location: Maine

I would have 5 in the freezer at that price.
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Old 06-18-2013, 05:56 PM   #29
Full Fledged Farker
Join Date: 01-09-10
Location: Melbourne, Florida

I bought about 50#'s last month @$.99/lb. Had the burcher cut a few into 1 1/2-2 inch steaks, some 1" steaks and a few bone in country ribs. If you have the freezer capacity hit the road running. You can always grind some up for sausage if that fits your life style.
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Old 06-18-2013, 06:24 PM   #30
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Join Date: 06-03-13
Location: Maiden NC

i usually start mine around 6am ...if it takes 12 hours so be it ...the problem i have found is i wont start drinking beer till at least 11am so what the heck do i do for the first 5 hours
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