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fruitguyfruitguy Posts: 265
edited June 2013 in EggHead Forum
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.



  • lewisj82lewisj82 Posts: 184
    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
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    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
  • r270bar270ba Posts: 763
    I think it is gotta fit 'em right?
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • fruitguyfruitguy Posts: 265

    I will take pictures
  • henapplehenapple Posts: 15,983
    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 
  • Charlie tunaCharlie tuna Posts: 2,191
    What are you figuring for total cooking time, not including the rest period?
  • fruitguyfruitguy Posts: 265
    Between 12 to 16 hours
  • Charlie tunaCharlie tuna Posts: 2,191
    That should be about right, and if you run into a problem, you can always bump up the temperature! 
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