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Massive Butt
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Grillaxin
Posts: 16
I have a 15lbs butt that I'm looking to smoke for tomorrow night. Thought I'd begin tonight. Not looking to do anything fancy. Any thoughts on temp/time?
Thanks!
Thanks!
Comments
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Sure it's not 2 butts in one package?
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One piece of meat. Package says Pork Shoulder Boston Butt.
We're talking huge. -
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ok, well smoke it up! 250dome until 195internal.
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How long do you think that will take?
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I suspect bacchus is right,,, have you opened the package yet? 15 pounds is one big a$$ butt.
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I'll agree with Pat and Ron here. It is a rare day you'll find a commercial butt that size.
Where did you buy it? If Costco or Sam's and it is in the shrink wrap (aka Cryovac) then it is almost certainly a pair of 7-8 pounders. -
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I bought it at Sam's, but I saw the guy package it and it was one piece.
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figure 1 1/2 to 2 hrs per pound but I would open the package before you light the egg
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Should we call Guinness?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Hilarious. It must be the whole shoulder. Does that change the approach?
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It's also a litle rare that you and I agree.
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Is it out of the plastic wrap?
I would figure max of 23 hours, pack the lump in, but only after you start putting the rub on, verify it is ONE piece on meat.Billy
Wilson, NC
Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks -
7.5/1 odds that it is 2 pieces, according to Vegas bookmakers.
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Is Jimmy the Greek still around?Billy
Wilson, NC
Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks -
Especially if Ines Sainz is involved! :woohoo:
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The approach is the same. Cook it indirect at 250° until 195 or so internal. Probably 1.5-2 hours per pound.
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Will update once it's open.
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I've never seen a whole shoulder at Sam's, but it might be just the stores I've shopped at. This sounds like a two-pack of butts.
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Still want pic's. I think he's fibbing. No just kidding. Yopu seen it and it's all one piece? Did it have skin on it?
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Are you sure it's not a butt/loin? :huh:
Like this nice person had
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&id=959757&catid=1&limit=24&limitstart=0 -
I agree, also I've never seen a butt over 10# at our local Sams
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It's not my fault you're wrong most of the time
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That had to be one big hog for sure
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"My opinions often change, but the fact I am right, remains the same". Woody Sheperd
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I'm not a swine expert...but if it were the whole shoulder...the butt and the picnic, then 15 lbs seems about right.
If you are shooting for 250ish, I would wager on about 18-20 hours to get it to 195. Keep in mind that is a total swag...could be longer.
If you are planning to eat it tomorrow night I hope you have it on the smoker by now. Good luck! We want to see some pics Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Let's see some pics!
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