Smoking a 20 LB. Bone In Pork Butt? More like the entire leg. Logistics

BlackberrySmoke423

Alright, I've got a large BGE w/ cast iron grate & place setter.  This will be my first cook over 10 lbs.  I've got a few questions...

I froze the butt.  How many hours does it need to defrost?

If i Smoke this @ 200-215 F will be reaching my internal temp at somewhere between 30-35 hours? 

What is a good temp to let the uncooked leg reach prior to putting on the BGE?  I was thinking somewhere like 45 deg F

Will I have to take the meat off at any point and refill the coals / change drip pan? 

The party is on this Sunday. I plan on thawing the leg Wednesday, dry rub until early Saturday Morning and starting the cook around 5:30 AM Saturday to be ready for a 4:00PM party Sunday.  Figure this would let the leg steam/rest for a good 2-3 hours wrapped in plastic and foil in a cooler before i start to shred it. 

Any advise is appreciated.

theyolksonyou

Welcome to the forum. That's gonna take a LONG TIME at that temp. Do you have a pit controller? It will be hard to keep the temp that low without. I find over 250 easier on the large. Plus it will cook faster.

you can throw it on frozen if you wanted and all that would happen is longer cook time, so however thawed it is, go for it.

SmokeyPitt

Did you get it at Costco, Sam's, BJs?  Are you sure it is not 2 butts vac-packed together?  If it is one piece than you likely got a whole shoulder (butt + picnic), which does include the top of the leg. 

Pics for reference below.  I think you could recognize if is a whole shoulder because the leg.  If it is just a big symetrical package than chances are it is 2 butts. 

MelSharples

It is going to take longer than Wed to Sat to defrost a solid piece of meat like that in a fridge environment.  I would start it ASAP. Unless of course you plan on submerging it in water, which will greatly decrease the defrost time. Have you considered cutting it into 2 10lb pieces?  It would cook a lot faster.

BlackberrySmoke423

Thanks man.  I don't have a pit controller, but sounds like I may need to get one.  I'll up the temp and plan on a shorter cook time.  Thanks for the advise, I need to nail this one

BlackberrySmoke423

Yes, It is the two like in the diagram. I got it at a small local grocer who was having a sale.  I plan on thawing it cold water in a cooler in the vacuum sealed package.  I'll get started now so It thaws out in time.  

Thanks again. 

Carolina Q

Never heard of a 20 lb butt. Probably two 10s so 15-20 hours at 250* dome temp. It may never get done if you try to cook at 200.

If it (they?) will fit in the egg while frozen, no need to thaw first.

Large should hold enough lump, depending on brand (and the size of the butt(s). Be sure to fill it to the top of the fire ring, or close to it anyway. I went 18 hrs once at 250 and could have probably gone at least another 10-15. But that was with Wicked Good lump. With BGE or Royal Oak, not as long but you should still be ok for 10 pounders. If they ARE 10s.

No need to rest pork butts after cooking. Unless they are done early.

theyolksonyou

Good point on filling it up Michael. That's a common mistake.