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View Full Version : 50lbs of pork butts just landed on the WSM


Big slick
08-27-2011, 12:22 AM
Cooking for my family BBQ tomorrow. All 4 pork butts come in just over 50lbs. Trimmed all of them, injected with apple juice, worsteschire, and some dry rub. Then I rubbed them with mustard and SM Pecan. Wrapped them in plastic wrap and kept them in the fridge for 32hrs. Unwrapped the butts and let them warm up then I dusted them with some SM Spicy apple and another generous coating of SM Pecan. Smoking the butts over apple wood at 230. 12 hours can't come soon enough.

Thinking about flipping them around 7 to let some of the fat baste the meat. Still not sure yet??

Pics now and then pics later.

http://tapatalk.com/mu/4cdff608-7efd-177a.jpg

http://tapatalk.com/mu/4cdff608-7ed5-30d0.jpg

http://tapatalk.com/mu/4cdff608-7eea-8d82.jpg

Wish me luck cause if I screw these up we will all be eating McD's at the BBQ.

Boshizzle
08-27-2011, 12:24 AM
Good luck, bro! But, I bet it all turns out great!

Kcbigben
08-27-2011, 12:25 AM
Awesome! Good luck and keep us posted!

brewerjamie15
08-27-2011, 12:27 AM
forgive me but, what does sm stand for?

Boshizzle
08-27-2011, 12:31 AM
forgive me but, what does sm stand for?


"Simply Marvelous"; it's a brand of rubs.

It's good stuff. Give it a try. http://www.simplymarvelousbbq.com/rubs

http://www.simplymarvelousbbq.com/sites/bbq.v248a.us.host8.biz/files/imagecache/product_full/sites/simplymarvelousbbq.com/files/pecanrubsm.jpg

Big slick
08-27-2011, 01:06 AM
I have some apple juice still left over. I was gonna spray it on the bits but how long should I wait before doing so and how often after that?

Fishawn
08-27-2011, 01:18 AM
Looks Great!.... Pics are cool also & look better at night if you get em right like you did.... You will be fine :clap2:

R2Egg2Q
08-27-2011, 01:31 AM
50 lbs? Wow, you must have a big family! :heh:

The 12 hours @ 230 you're referring to, is that how much time left or your time estimate for the total cook? If it's total cook time, it seems a little short on time if you're cooking @ 230 with what would be some big butts (50/4 = 12.5 lbs avg?).

Only asking cause I'd hate to see you finish this post with family eating McD's if your pork isn't done in time.

BBQ4FUN
08-27-2011, 01:46 AM
Great Stuff!! I also just put 40# of butts on the UDS. :-D

grill 'em all
08-27-2011, 01:49 AM
I have some apple juice still left over. I was gonna spray it on the bits but how long should I wait before doing so and how often after that?
i always spritz mine every hour..seems to work fine..good luck:thumb:

Fishawn
08-27-2011, 01:50 AM
The 12 hours @ 230 you're referring to, is that how much time left or your time estimate for the total cook? If it's total cook time, it seems a little short on time if you're cooking @ 230 with what would be some big butts (50/4 = 12.5 lbs avg?)

Good question.... I did see his note of unwrapping them & letting them warm up, which may help a bit with time issues.... ? .... I've had some butts @ 230+-* take 15-18 hours to hit the 195-200* range in the Cookshack.

BBQ4FUN
08-27-2011, 01:57 AM
Last weekend I did 4 butts totaling 35 lb. @ 250 and it took 12 hours to reach 197* That is my plan today. Timing is a tough one, but that's what I'm counting on. Solid 12 hour cook.

R2Egg2Q
08-27-2011, 01:59 AM
Good question.... I did see his note of unwrapping them & letting them warm up, which may help a bit with time issues.... ? .... I've had some butts @ 230+-* take 15-18 hours to hit the 195-200* range in the Cookshack.

Your times are similar to what I've experienced when cooking around the 230 range.

Big Slick - How long do you plan on coolering the butts for a rest before serving?

Fishawn
08-27-2011, 02:12 AM
The age old debate about temps..... :laugh: ..... Personally, I think Pork butts can take a little more heat & turn out great, cook a bit quicker & perhaps get a little more/better bark?..... Just as good as you did them @ 225 ?

R2Egg2Q
08-27-2011, 02:24 AM
The age old debate about temps..... :laugh: ..... Personally, I think Pork butts can take a little more heat & turn out great, cook a bit quicker & perhaps get a little more/better bark?..... Just as good as you did them @ 225 ?

Yeah, pork butts are quite tolerant of higher heats. I prefer to cook them at higher heats now.

I found a post by Big Slick yesterday about a "pork butt question": http://www.bbq-brethren.com/forum/showthread.php?t=114621
and in it he provided more info on his normal pork butt cooking method "Let it sit in the fridge for about 12 hours and smoke over 4 chunks of apple wood at 225-250 till I hit an internal of 165 and then wrap in foil and cook till I hit an internal temp of 200. Let it rest for about an hour and then chop it up. "

Certainly foiling at 165 will help accelerate the cook. Looking at his earlier post, it looks like he got his questions answered and likely won't be eating McD!

Big slick
08-27-2011, 04:35 AM
Foiling at 160s reduces my cook time usually. BBQ isn't till 4 so I have plenty of time in case the butts are taking longer than expected. Also I shoot for a 230 temp but according to my maverick thermometer I have been bouncing around in te 240s-250s for the past 2 hours. There's a slight breeze tonight so im running a little higher than usual.

I wonder now if I should crank up the heat though for a better bark on the butts??

SmokinAussie
08-27-2011, 06:17 AM
Look's bloody good Big Slick! Well done!

I am sure Its all going to work out fine!

Cheers!

Bill

Thursday
08-27-2011, 06:21 AM
I also have butts on since around 7pm last night. I inadvertently fell asleep without setting any alarms and woke up at 3 am with my WSM nearly out of fuel and down to 150 with no idea what temperature my pork had reached in between. So, I got it cranking again and just wrapped them about an hour ago. I'm hoping all turns out well I'm serving about 30 people at a Birthday Party and would also like to not be eating crackdonalds.

BBQ4FUN
08-27-2011, 06:30 AM
After 5 hours my 4 butts are running 160*. Bout time for the stall. I have never foiled.

SmokinAussie
08-27-2011, 06:30 AM
You will be fine too Thursday!

Good luck to you both!

Cheers!

Bill

Cook
08-27-2011, 09:45 AM
I've had cases of butts where one or two might go above 10#, but most average (for me) in the 8-9.5# range. To get four to average 12.5# is quite the feat. Did they come from a butcher?

DirtyDirty00
08-27-2011, 09:51 AM
Ya. Spray em every hour. Yummy yummy

big brother smoke
08-27-2011, 09:54 AM
Looking Simply Marvelous, I think you will be fine!

SteerCrazy
08-27-2011, 10:09 AM
lookin good so far. it's hard to screw up a butt :-D

BBQ4FUN
08-27-2011, 12:27 PM
Mine were done in 10 1/2 hours @ 250*, 199* IT and probe tender. Now resting in a cooler in foil stuffed with towels. They have to wait until 5 to be pulled. Should be ok since it is quite warm outside. How are yours coming Big Slick?

Big slick
08-27-2011, 12:28 PM
My father-in-law is In the meat business so he's got connections with a lot of the packing houses in Chicago.

3 of the 4 have reached an internal of 200+ and were tender to the probe so I pulled them off the smoker and stuck them in the oven to rest. Going to start pulling them in about 35 minutes. Cook time was 12 hours and 10 minutes. I'll snap a few pics before I pull and then after they're pulled.

fnnm358
08-27-2011, 12:30 PM
sounds real good
anxiously waiting for the pics
I have 2 butts going on tomorrow

BBQ4FUN
08-27-2011, 12:30 PM
Good Deal! My wife went to the big Chi-Town today to go shopping. I'm going to the dirt track tonight with the team I sponsor. Last night of the season so will be good drinks and food after the races. :-D

El Ropo
08-27-2011, 01:35 PM
Those are some big butts!

DirtyDirty00
08-27-2011, 01:44 PM
He obviously likes his butts big

Big slick
08-28-2011, 11:14 PM
http://tapatalk.com/mu/4cd96b68-11cd-6c84.jpg

This was 3 of the 4 that I made. My hands were to dirty to take pulled shots but the bones came out super easy and super clean.

At the BBQ the food was a major hit. No joke it was gone in a little over an hour. Thank god we had chicken and sausage too.