Butt Question

g8golfer

Having a pre super bowl get together Saturday around 1-2 pm and MIL wants pulled pork sliders and the pulled pork dish @tarheelmatt just posted. Need some advice. Do I put the butt on this evening around 6-7 pm after i get home from work and let it cook overnight and FTC until dinner time on Saturday and maybe just reheat it up or do I get up at 5-6 am on Saturday morning and try to do a turbo style and hopefully have it done by 1-2 pm on Saturday evening? It’s know it’s not going to match up perfect with the time just wondering what you guys would do in this situation? Thanks 

Chubbs

I would stay up until midnight, light egg at 11, butt on at midnight and wake up and let her finish in am. FYC around 10-11am

JethroVA

I would go Turbo with the 5am start time.  Get her going and stable in the low 300s, grab a one hour nap, get up and check on her.  My turbos of 9-11 pound butts average 8 hours. 

Acn

What size is your butt?  I haven’t had great results going turbo with 8+ pounders, so if it’s that large I’d run overnight.

g8golfer

I haven’t got it yet but I’m going to pick it up today and I’m going to say it will be 10-12 pound range. 

SmokeyPitt

In this situation I would go overnight just like Chubbs said. It should put you right in the FTC window. 

I would do at least two 9-10 lb butts though and freeze leftovers, then next time you have a hankering for pulled pork nachos you only need to reheat a bag of pork in simmering water or sous vide. 

saluki2007

I prefer the staying up and putting it on at midnight method.  That way you wont feel rushed in the morning or the next day to hurry up and finish it.

DoubleEgger

Overnight it. No need to feel rushed. At least for me, butts have been taking longer than expected with briskets being the opposite. 

g8golfer

Thanks guys sounds good and I think I’m going to go with @SmokeyPitt and do 2 butts and freeze leftovers. 

lousubcap

If you don't run with a controller I would light the BGE a good two hours ahead of when you want to start the cook.  Make sure you are good and stable before loading up the pork for the over-night cook.  FWIW-

westernbbq

210F 1.5 hr per lb.  If its stalled 3 hrs before eating time wrap it amd crank heat up to 275

GoooDawgs

@westernbbq are you really smoking the butts at 210?? That's gotta take way longer than 1.5 hours per pound...  

sirlancealot

saluki2007 said:

I prefer the staying up and putting it on at midnight method.  That way you wont feel rushed in the morning or the next day to hurry up and finish it.

I second that!!

westernbbq

GoooDawgs said:

@westernbbq are you really smoking the butts at 210?? That's gotta take way longer than 1.5 hours per pound...  

I do briskys and bone in shoulders at 210....1.5 hr per lb.  I do wrap them with 3 hr left to cook and of meat probes at 165, ill crank upnthe egg to 275

Elijah

In this situation I generally start it at a convenient time for me at the lowest temp that is achievable and safe. I wake up in the morning and adjust it all to the finish line.

g8golfer

Butt is done. Now it’s off to FTC. Let’s says dinner starts at 5-6 instead of 1-2. Couldnt i just reheat the pork in the SV? @lousubcap @DoubleEgger

DoubleEgger

g8golfer said:

Butt is done. Now it’s off to FTC. Let’s says dinner starts at 5-6 instead of 1-2. Couldnt i just reheat the pork in the SV? @lousubcap @DoubleEgger

Of course you can do that. I’d still FTP for 3-4 hours. I’ve also held all day alternating between FTC and the oven on lowest setting to keep the bark intact. 

g8golfer

Ok. I FTC at 8am this morning. Dinner is at 1-2 now just trying to keep it fresh as possible. I might toss in the oven at around 1 like you said on the lowest temp. Thanks 

DoubleEgger

g8golfer said:

Ok. I FTC at 8am this morning. Dinner is at 1-2 now just trying to keep it fresh as possible. I might toss in the oven at around 1 like you said on the lowest temp. Thanks 

 I think you’d be better off to put it in the oven earlier and let it rest again before pulling it. 

g8golfer

DoubleEgger said:

g8golfer said:

Ok. I FTC at 8am this morning. Dinner is at 1-2 now just trying to keep it fresh as possible. I might toss in the oven at around 1 like you said on the lowest temp. Thanks 

 I think you’d be better off to put it in the oven earlier and let it rest again before pulling it. 

Ok sounds good. When I put in the oven do I leave it wrapped in the aluminum foil or not? 

DoubleEgger

g8golfer said:

DoubleEgger said:

g8golfer said:

Ok. I FTC at 8am this morning. Dinner is at 1-2 now just trying to keep it fresh as possible. I might toss in the oven at around 1 like you said on the lowest temp. Thanks 

 I think you’d be better off to put it in the oven earlier and let it rest again before pulling it. 

Ok sounds good. When I put in the oven do I leave it wrapped in the aluminum foil or not? 

Personally I’d leave it wrapped and would spritz it to keep it moist. 

g8golfer

DoubleEgger said:

g8golfer said:

DoubleEgger said:

g8golfer said:

Ok. I FTC at 8am this morning. Dinner is at 1-2 now just trying to keep it fresh as possible. I might toss in the oven at around 1 like you said on the lowest temp. Thanks 

 I think you’d be better off to put it in the oven earlier and let it rest again before pulling it. 

Ok sounds good. When I put in the oven do I leave it wrapped in the aluminum foil or not? 

Personally I’d leave it wrapped and would spritz it to keep it moist. 

Ok perfect 

DoubleEgger

Well... how’d it turn out? 

northGAcock

Standing by for results myself

g8golfer

FTC for 6 hours and it turned out great. I was going to put in the oven but I checked it every could hours in the cooler and it was still hot like I had just took off the egg.