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dataz722
07-07-2011, 07:34 PM
I am cooking for a party for my parents this Saturday. They want pulled pork and bought the meat. They dropped it off to me today and these butts are farking huge!!! They are each just under 12lbs. When I was figuring out time I was planning on ~8lbs each, which is what I am used to. I need to leave my house no later than 11:30am but preferably 11am Saturday morning. The butts don't have to be pulled by then though, I will do that there. I had planned on putting them on around 8-9 pm.

I have never cooked or even seen butts this big, so how much longer should I expect them to take? Should I consider cutting them in half?

chicagokp
07-07-2011, 07:40 PM
I would cut them in half, plus then you get more bark!

martyleach
07-07-2011, 07:44 PM
Are they bone in? That is really big! I'd hate to cut them and run the risk of drying them out. How about running the temp up to 250 or so? What temp do you usually do them at?

dataz722
07-07-2011, 07:56 PM
Are they bone in? That is really big! I'd hate to cut them and run the risk of drying them out. How about running the temp up to 250 or so? What temp do you usually do them at?

Yeah, they are bone in. I had to look at them twice to even make sure they were the right thing. They are massive.

I don't want to cut them in half either but I am afraid that I might not have time to get them cooked. I have had 8lb ones take 14-16 hours. I normally cook them between 225 and 250 but closer to 225. I will bump it up it a little. I work until 5 so I doubt I would be able to get them on any sooner than 6:15.


In fact these farkers are so big that I couldn't fit them both in the fridge. They are in a cooler on the counter with a bunch of ice packs and ice.

dataz722
07-07-2011, 08:04 PM
I just went and checked, one is 11.6 lbs and the other 11.74 lbs. :shock:

marubozo
07-07-2011, 08:10 PM
You like big butts. You cannot lie. The other brothers here can't deny.

Limp Brisket
07-07-2011, 08:10 PM
Roll at 300F with no worries!

bigabyte
07-07-2011, 08:13 PM
I would bump up the temp. Leave that bone in, they're better that way.

Whitfield
07-07-2011, 08:15 PM
Crank up your temp and/or cut them in half. Either way you'll be fine. I've done it many times with no loss in taste, texture or moisture. :thumb:

4dueces
07-07-2011, 08:16 PM
Brings a whole new meaning to " i like big butts". Good luck.

eagle697
07-07-2011, 09:08 PM
you sure it isn't 2 smaller ones packed together?

DaChief
07-08-2011, 07:41 AM
When are you planning on eating? I'd probably just start em a little earlier and rest them in a cooler a little longer if necessary unless you are eating late pm.

Johnny_Crunch
07-08-2011, 07:48 AM
I did one 12+ a few weeks back and it took 22-23 hours at 225.

jasonjax
07-08-2011, 08:22 AM
I did one 12+ a few weeks back and it took 22-23 hours at 225.


Same experience here. I had one of those massive butts take 26 hours once at 220ish. I'd kick it up to 300 and go for a little higher heat cook than usual.

CarolinaQue
07-08-2011, 08:27 AM
I agree. 275* to 300* foiling at about the 160* mark. After that, you could bump it up to 325* to push you through the stall time a little faster. Also agree with putting them in a cooler stuffed with towels for as long as possible before pulling. At least 2 hours before needing to pull.

SmokerKing
07-08-2011, 08:53 AM
Brings a whole new meaning to " i like big butts". Good luck.

lol, the plate frame on my BUFORD;

http://img832.imageshack.us/img832/3013/buttsplate.jpg

dataz722
07-08-2011, 11:45 AM
you sure it isn't 2 smaller ones packed together?

Not 100% but pretty sure. I didn't look at them that closesly but they do not look like a 2 pack and they are from BJ's and I have never known them to do 2 packs.

When are you planning on eating? I'd probably just start em a little earlier and rest them in a cooler a little longer if necessary unless you are eating late pm.

Eating? I really don't know. My parents want me at their house around 12:15 and I need to leave my house at 11ish. I can't really start them earlier since I work until 5 and have 1 stop I need to make on my way home. I probably won't be home until at least 6 and I will fire it up right away but probably won't get anything on until 6:30-7

I did one 12+ a few weeks back and it took 22-23 hours at 225.

Oh fark!

I agree. 275* to 300* foiling at about the 160* mark. After that, you could bump it up to 325* to push you through the stall time a little faster. Also agree with putting them in a cooler stuffed with towels for as long as possible before pulling. At least 2 hours before needing to pull.

I have always tried to avoid foiling in the pit but I might not have much of a choice here.

I do always like to let them rest in a cooler in foil for at least 90 minutes or preferably longer though.

HTGGUY
07-08-2011, 12:06 PM
I did 2 12+ # last week, 21 hrs and i prbably should have gone longer.

dataz722
07-08-2011, 12:19 PM
I did 2 12+ # last week, 21 hrs and i prbably should have gone longer.


What temp? Did you foil?

dataz722
07-08-2011, 12:19 PM
And to top things off it is supposed to storm today and tonight. FARK!!!!


Looks like I am going to have to finally spend the money and get an ez-up. Been wanting one for a long time but just didn't want to spend the money.

Cook
07-08-2011, 01:35 PM
You can cut them in half...they won't dry out. That isn't going to happen unless you over cook them.

You can also up the temp to 275-300.

Either way they'll probably take about the same time as your usual cooks.

When they are done get them in the cooler ASAP. Don't hesitate, don't wait. As soon as they are probe tender put them directly in foil and in as small of a cooler as they will fit in. Stuff towels inside to close up any air gaps and shut the lid. Do not open the lid until you're ready to pull them and you should be good for 6-8 hours.

Dave Russell
07-08-2011, 01:41 PM
I did 2 12+ # last week, 21 hrs and i prbably should have gone longer.

Cooking at 225*?

In my experience at least, targeting 240* gets just as good results and that extra 15* seems to really take some time off the cook. After I get out of bed and retop my water pan in my wsm, if under the gun, I would adjust my vent to target 250* since I'm up anyway, and can shut it back a hair if I want to. Foiling the next morning wouldn't hurt to speed things up, either. I've never cooked a butt over 10 lbs, but I haven't noticed that size is such a huge factor, and the bigger you go, the less time needed according to the popular hr/per lb guidelines.

El Ropo
07-08-2011, 01:55 PM
I'd try to up the temp to 275-325 range, they'll cruise, and still be just fine, butts are very forgiving.

Maybe modify rub for the high heat, by using less sugar.

hamiltont
07-08-2011, 02:04 PM
Last week I did four 10+ lb. Pork Butts. Started them @ 250F to get a good smoke in them. Then bumped it to 375F. Foiled @ 160F internal & took to 205F, toweled & coolered for 2 hours. Total cook time was 7 hours for 3 butts and one stubborn one was 8 hours. Moist & delicious. Pork Butts are pretty forgiving. Don't be afraid to put the heat to them. In this case foil is your friend! Cheers!!!

goatman1028
07-08-2011, 02:20 PM
Good info guys! Will keep in mind for an upcoming cook.

Dave Russell
07-08-2011, 02:37 PM
I'd try to up the temp to 275-325 range, they'll cruise, and still be just fine, butts are very forgiving.

Maybe modify rub for the high heat, by using less sugar.

Less sugar? That's not the only thing that can get too hot in a rub. Personally, I'd have some foil handy. Like somebody just said^^^, foil is your friend.

HTGGUY
07-08-2011, 02:38 PM
what temp? Did you foil?

225 up until the 16th hour, foiled at 160

Dave Russell
07-08-2011, 02:45 PM
225 up until the 16th hour, foiled at 160

I figured 225, but dang... I thought foil was supposed to speed things up. :confused:

dataz722
07-08-2011, 02:47 PM
Maybe modify rub for the high heat, by using less sugar.

I didn't even think about that. Thanks for reminding me.

225 up until the 16th hour, foiled at 160

Thanks.

El Ropo
07-08-2011, 05:51 PM
Less sugar? That's not the only thing that can get too hot in a rub. Personally, I'd have some foil handy. Like somebody just said^^^, foil is your friend.

Foil is expensive, and it's not needed when cooking butts, no matter what weight they are. You can power though the stall by using higher temps, and still get great rusults.

dataz722
07-08-2011, 06:48 PM
Well they are on. An hour late and in a monsoon, but my massive butts are on. Putting up that tent in one hell storm really sucked then I overshot my temps by 75 degrees. Not off to a good start.

K-Barbecue
07-08-2011, 06:51 PM
Now that's a big butt. I havent' seen a butt that big since .... well we won't go there :-P

Dave Russell
07-08-2011, 06:58 PM
Foil is expensive, and it's not needed when cooking butts, no matter what weight they are. You can power though the stall by using higher temps, and still get great rusults.


Actually, you can get a huge roll of foil at Sam's Club that'll last a long time for not as much as you think, but regardless, I'll pass on cooking butts at "275-325*" without foil, no matter what weight they are, no matter what's in the rub.

I've cooked over 275* without foiling before, and the bark just gets a little too "barky" for my tastes. Somewhere in a notebook I noted: "Don't ever cook butts or briskets over 275* without foiling again!!!" I won't go into it any further than that, but to say that most folks agree that 225-275* is the most forgiving range for smoking butts and briskets..

...but hey man, whatever works for you. :thumb:

El Ropo
07-08-2011, 07:07 PM
Actually, you can get a huge roll of foil at Sam's Club that'll last a long time for not as much as you think, but regardless, I'll pass on cooking butts at "275-325*" without foil, no matter what weight they are, no matter what's in the rub.

I've cooked over 275* without foiling before, and the bark just gets a little too "barky" for my tastes. Somewhere in a notebook I noted: "Don't ever cook butts or briskets over 275* without foiling again!!!" I won't go into it any further than that, but to say that most folks agree that 225-275* is the most forgiving range for smoking butts and briskets..

...but hey man, whatever works for you. :thumb:

Yes, it does work for me, and many other folks who value their sleep :)

FYI, there is no notebook here, just personal experience.

Dave Russell
07-08-2011, 08:21 PM
FYI, there is no notebook here, just personal experience.

In case you misunderstood, the notebook was to note my own personal experience.

dataz722
07-08-2011, 08:21 PM
I decided against cutting them down and am going to go with a higher temp and if I don't hit the stall by 5am then I will foil. Hopefully it works.

Cook
07-08-2011, 11:49 PM
It'll work...just don't be afraid of temperature.

dataz722
07-09-2011, 08:05 AM
Well I had all sorts of temp issues all through the night. They were way up and way down at points. I ended up getting up every 45 minutes to check on them. I ended up foiling at 12 hours and they were only at 145. One is at 171 right now and the other 162 and I have two hours left. Temp has been steady the last couple hours at a little over 300.

This has been by far my worst cook ever.

Wampus
07-09-2011, 08:45 AM
I know you're on a schedule, but if you pull them before they're ready, they'll be.....well....not ready! Hopefully they tender up in the home stretch, but if it were me, I'd find a way to let them go. Any way you could pull em, cooler em and after you get to your parents put them in a hot oven until they get probe tender?

I know everyone wants to eat "ON TIME" but I've made my guests wait hours before when things just weren't done. Everyone gets agitated until they taste that tender goodness. I've not had anyone stay mad after dinner. They all say it was worth the wait.


Good luck to ya bro!!

Cook
07-09-2011, 01:30 PM
I hope everything went ok.

I would certainly suggest ramping up the heat down the home stretch. Have the cooler ready and just throw them in on your way out the door. Also, call the parents about 15 minutes before your arrival and have them preheat the oven to 400. As soon as you get there, toss the foiled butts in the oven and let them go.

They certainly were not done when you left home so the above scenario is your only option...except for serving sliced bbq (which ain't bad either).

dataz722
07-09-2011, 01:49 PM
Well I pulled them out about 11:15 and they sat in cooler for about 3 hours until they got pulled. All considered they turned out fairly well but far from by best. They are certainly on the mushy side but I was expecting that with the foil.

We will see what everyone else things about it though, that's what really matters.

dataz722
07-09-2011, 04:06 PM
Well everyone seemed to really like it. Many people said how great it was including a guy that said he spent 12 years in North Carolina and said he knows good Q. Hell, there was even somewhere here that own a small restaurant. She asked if she could take one of the half pans I had sitting off to the side and use that as a special tonight.

The slaw also got devoured.

K-Barbecue
07-09-2011, 04:23 PM
Good job. Shows that even if a Brethren's Que isn't their best it's still way better than people can get at any restaurant ! :-D