HELP - 7 Pound & 5 Pound Bone In Pork Butt Cook

tommyc325

Hi everyone

Im cooking 2 pork butts for my mom. 1 is at 7 pounds & the other is at 5 pounds. Food needs to be ready and pulled at 5pm tomorrow. Any suggestions on when I should start this? Im using a large big green egg.

lousubcap

First decision point-low&slow or turbo (hot&fast)-let us know which way you intend to go and that will drive the rest of the equation. 

tommyc325

lousubcap said:

First decision point-low&slow or turbo (hot&fast)-let us know which way you intend to go and that will drive the rest of the equation. 

Im interested in either or.

lousubcap

Okay-let's assume ( hate that word) you are in the Eastern time zone for reference-low&slow at around 250*F on a calibrated dome thermo and you should plan for around 2 hrs/#.  Move up to around 290*F on the dome and you should plan for 1-1.25 hrs/#.  Turbo (somewhere around 350*F/# is outside my area of expertise) and others will chime in.  You should base your cook time on the 7# butt and put the 5# one on about 90 mins later (low&slow reference).  Plan based on the above to finish around 2-3 hours early (gives you some butt behavior response time) and then foil, towel and cooler (FTC) til ready to pull and eat.  So, for the low&slow within the above parameters I would put the 7# butt on around mid-night at the 250*F dome temp with the BGE stabilized which means no vent adjustments for at least an hour before butt loading.   Beyond the above-your call!

tommyc325

Im sorry but Im a little confused on what your refrencing when you say "2 hrs/#" and "7#"

lousubcap

Just substitute the word "pound" for the "#" sign and it should make sense.