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Butt's
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fruitguy
Posts: 303
Cooking for my nephews graduation. Doing about 65lbs on a XL. Would there be any downside to cooking them on their sides? I have 8 bone-in butts, each about 8lbs. I am going to allow two hours per lb and hope to have them done about 3 hours before the party. I will hold them in a cooler and pull them out as needed.
thanks,
James
thanks,
James
Comments
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It shouldn't make much of a difference unless you REALLY want that fat cap on top. Some people do, some don't.
Then again I could be wrong, I'm not a pork butt expert.BGE XL- Tomball, TX
"Well let me just quote the late-great Colonel Sanders, who said, "I'm too drunk to taste this chicken" - Ricky Bobby -
Other than the fat cap issue mentioned above I think that the only consideration is leaving some space between each butt.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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I think it is fine...you gotta fit 'em right?Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
Thanks.
I will take pictures
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I've got to where I cut most the fat cap off... More bark and still juicy.Green egg, dead animal and alcohol. The "Boro".. TN
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What are you figuring for total cooking time, not including the rest period?
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Between 12 to 16 hours
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That should be about right, and if you run into a problem, you can always bump up the temperature!
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