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Pork Butt Question

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PapaQ
PapaQ Posts: 170
edited November -1 in EggHead Forum
I'm planning a party for my daughter's 21st birthday Monday. The main courses will be a 20# turkey and a Boston butt. I plan to cook the butt overnight Thursday/Friday, thereby leaving time to do another one if I foul up the first. I'll put the pulled pork in Foodsaver bags and freeze until Monday. The turkey will go on Monday.[p]My question involves cooking time. Sam's has some nice looking 13-16# butts, but I've read I should estimate two hours per pound. Am I really looking at a 26-32 hour cook? [p]Thanks in advance.[p]Paul
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    PapaQ,
    I'll leave this answer to the experts. Just wanted you to know I haven't forgotten you.[p]Mike
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  • Unknown
    Unknown
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    PapaQ,[p]There are usually TWO butts in the Sam's packages. What you think are 13-16 pound butts are really two 6-1/2 to 8 pound butts. As for cooking time, these size butts should get done at around 1-1/2 hour per pound at 225-250 grid temp.[p]Dave

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  • PapaQ
    PapaQ Posts: 170
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    Lawn Ranger,
    I'm practicing the TNW's Tao of Charcoal in advance of my first overnight cook and will continue to do so while I wait for my handcrafted, personalized handles. Thanks for the note.[p]Paul
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  • PapaQ
    PapaQ Posts: 170
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    Old Dave,
    I should have thought of that...Dah! Their ribs and chickens come that way, too. Can you give me an estimate of how many buns-of-butt I might get from just one eight pounder?[p]Paul
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  • Hammer
    Hammer Posts: 1,001
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    PapaQ,
    I believe the others have given you the answers; but yes a 22-24 hiur cook is common; but the end results as you know are worth the wait.
    Hammer

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  • Unknown
    Unknown
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    PapaQ,[p]If you serve about 1/3lb sandwiches, you will have enough meat for about 13 buns. 1/4lb serving will get you enough for about 16 buns. This is from one 8lb butt.[p]Dave

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  • PapaQ
    PapaQ Posts: 170
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    Old Dave,[p]Thanks for the help, Dave. Considering the crowd planned, I will probably do both butts and hope for some leftovers.[p]Paul
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  • Walter
    Walter Posts: 67
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    PapaQ,
    Not being an expert... but having just done the same thing for my son's HS graduation, I'll share my experience. I put 2 butts (7-8lbs. each) on the egg on a raised grid over a drip pan and the inverted plate setter about 2PM Friday afternoon. Kept the dome as close to 250* as I could throughout the cook. Pulled the smaller one off at 11AM and it's brother at 12:30 Saturday. Ended up with at least 12 pounds of wonderful shredded pork - best pull I've ever had - almost no fat left and just the 2 bones.[p]Walter
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