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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.


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Old 06-29-2010, 06:16 PM   #1
ljh34465
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Default Does the size of my butt matter?

Since there are just two of us, I have been cutting the average BB from Sams in half and doing half of it on the Egg.

Very careful with the temp - about 225-250 and pull at 200 internal and they have all been rather tough. Even though the Thermapen slides in like buttah.

I am wondering if the size is a consideration or whether it is just that I am not foiling at all??

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Old 06-29-2010, 06:22 PM   #2
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I feel that the smaller cuts just don't turn out as well. it seems that they take longer on a per pound basis, and that may be the culprit. Why not cook the whole thing and then package the leftover pulled pork in meal-sized portions and freeze for later?
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Old 06-29-2010, 06:23 PM   #3
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Why not cook the whole thing and save the leftovers? That's what I do. I don't have a foodsaver, so I squeeze as much air out of the ziploc bag as I can and then throw the leftovers in the freezer.
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Old 06-29-2010, 06:24 PM   #4
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The size of the butt shouldn't be a deal breaker if it is above a couple of pounds. I'm surprised they are tough at 200 internal. However the temperature is just a guideline - I go until I can easily spin a fork inserted into the butt - even if it means 205 or 210. Are you smoking them indirect and how often are you opening the lid to check on them?
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Old 06-29-2010, 06:43 PM   #5
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Quote:
Originally Posted by vr6Cop View Post
Why not cook the whole thing and save the leftovers? That's what I do. I don't have a foodsaver, so I squeeze as much air out of the ziploc bag as I can and then throw the leftovers in the freezer.
I don't have a food saver either but this works good for me (I get the gallon size bags):

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Old 06-29-2010, 06:53 PM   #6
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I have heard from several folks that smoking half a butt is a bad idea, that they just don't turn out right. I agree 100% on freezing the leftovers, boil in bag and it's as good as day one (well, almost)!!
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Old 06-29-2010, 06:59 PM   #7
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i have never had good look with cutting butts in half, foiled or not
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Old 06-29-2010, 09:26 PM   #8
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thanks everyone - don't know whose side I am voting on here but I guess size does matter

Will go for the whole thing next time and post my findings.

Is there a minimum weight recommended to do it right??
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Old 06-29-2010, 10:18 PM   #9
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Size matters. I have done 3 at a time and they turn out better than single butts on the egg. Moisture is my guess.
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Old 06-29-2010, 10:20 PM   #10
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Curious, how long is it taking to get the Butt to 200º?
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Old 06-30-2010, 06:59 AM   #11
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think it took pretty close to three hours at 250 dome temp on the Egg
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Old 06-30-2010, 07:39 AM   #12
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Your butt looks just fine honey.

Sorry pre conditioned response
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Old 06-30-2010, 07:40 AM   #13
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Quote:
Originally Posted by ljh34465 View Post
think it took pretty close to three hours at 250 dome temp on the Egg
Sorry if I missed it but how much did it weight?
Are you sure your themo is accurate?
3 hours at 250 seems awful fast to reach an internal of 200. A couple of times it has taken me 10-12 hours for a 4 pounder at 240 dome temp on the UDS.
3 hours at that temp does not seem like enough time for just about any size butt.
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Old 06-30-2010, 08:50 AM   #14
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If you do some calculations of surface area, you'll find chopping a butt makes a massive difference in how it will behave when cut. You are more than doubling the surface area exposed to the heat of the grill or the Q. IT's going to dry out very badly if you do not take this into consideration..

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Old 06-30-2010, 10:26 AM   #15
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Quote:
Originally Posted by ljh34465 View Post
think it took pretty close to three hours at 250 dome temp on the Egg
How much did that Butt weigh? 3 hours is way fast (even though some do hot n fast) a slow cooked Butt will take much more time than that. I would check your Dome Thermo with the Boil test and see if it is right, I use a cheap standard oven Thermo setting on the cooking grate to monitor temps as well. You are using the Plate Setter, right?
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