Pork Butt Help

Money_Hillbilly

I volunteered to cook pork butts for my grandson’s fall school fair last year.  I cooked 2 and they sold out in 30 minutes.  People were calling the school asking where the pulled pork came from. So I agreed to expand it this Saturday.  My son showed up with 6 10-12 lb butts that need to be delivered to the school at 9AM.  I have cooked dozens of pork butts but mine are usually 7- 8 lbs.  My normal routine is to start them at 7 or 8 pm @ 250 then wrap around 4 am, then ready by 8 am.   That was my plan until some 12 lb butts showed up.  Obviously I could backup the cook and start much earlier but don’t want to wrap @ 2 am.  I have considered the following:
Start much earlier and bite the bullet and wrap @ 2 am
Start much earlier at 225 or so and go unwrapped
Cut the butts in half (that creates 12 butts to wrap)

What say you brain trust?

JohnInCarolina

Do you bump the temperature up after you wrap at all?  If you do, I don’t think the larger butts will need a full 6 hrs after the wrap to finish.  

Money_Hillbilly

@JohnInCarolina Yes that was my ace.  If I get them to 165 by 4am I planned to wrap and bump up to 275-300.  Normal temp gain after wrapping is 15-20 degrees per hour.  A combination of starting a few hrs earlier and bumping the temp after wrapping was my initial plan. 

lkapigian

I did 12 pound butts side by side with smaller ones this weekend , basically finished the same ....personally I am in the lazy camp and like the ease of a lower extended cook, Butts around 210ish , I put in pans ( 2-3 each) @ 170ish cover with foil..if @ the end of the stall I don't bump, if just beginning I do , pull @ 190 and into the warming oven @ 150 for 4 hours minimum , usually around 20-24 hours start to end of rest., keeps and easy time schedule for me ..my 2 cents 

RRP

one word suggestion...TURBOBUTT

lkapigian

RRP said:

one word suggestion...TURBOBUTT

I've only done this with a Brisket on Accident 

StillH2OEgger

I may be in the minority on this, but I am going to dissent with RRP on going turbo. I have only tried twice, one full turbo and the other more of a modified turbo (325-330) and there is definitely a difference and not for the better in my opinion. Even if I was tempted to try again, which is unlikely, it would not be with guests involved.

Canugghead

StillH2OEgger said:

I may be in the minority on this, but I am going to dissent with RRP on going turbo. I have only tried twice, one full turbo and the other more of a modified turbo (325-330) and there is definitely a difference and not for the better in my opinion. Even if I was tempted to try again, which is unlikely, it would not be with guests involved.

+1
Also, unlike cooking a solo butt in the middle, when you turbo multiple butts jam packed on the grid, the meat overhanging the PS risk getting charred. I suppose you can protect the bottom with HDAF but not sure how much it's going to help.

Langner91

I'd start smoking it now, a couple butts at a time.  And vac-seal it before reheating the day of the event.

Money_Hillbilly

@Canugghead, @StillH2OEgger, @RRP, @Ikapigian, Last year when I did 2 I did them on the XL.  This year since I have 6 to do I will smoke them in the big gravity unit.  I have considered turbo but I have never run the gravity unit hotter than 300.  I participated in a competition on Labor Day and smoked 3 briskets and 4 butts so I am used to quantities just confused by the size and timing.  After looking at some of the comp pictures at least 2 of the butts I did were close to 10 lbs so I think just starting a few hours earlier will work. 

MaskedMarvel

Money_Hillbilly said:

@Canugghead, @StillH2OEgger, @RRP, @Ikapigian, Last year when I did 2 I did them on the XL.  This year since I have 6 to do I will smoke them in the big gravity unit.  I have considered turbo but I have never run the gravity unit hotter than 300.  I participated in a competition on Labor Day and smoked 3 briskets and 4 butts so I am used to quantities just confused by the size and timing.  After looking at some of the comp pictures at least 2 of the butts I did were close to 10 lbs so I think just starting a few hours earlier will work. 

Loving the integration of the FB500 there!

Money_Hillbilly

@MaskedMarvel I am running the FB 500 with a pit viper fan from BBQ Guru.  Runs like a dream, precise control.

StillH2OEgger

Looks like they are all in for a treat. Great job sharing the goodness with others.

QDude

Wrapping them at 2 am is not a problem.  Double wrap in foil and throw them in a warm oven or coolers.  They will stay hot for hours.

Money_Hillbilly

@Qdude I am more worried about me getting up at 2 then staying up to take them off and working in the sun all day at the school fair.  Getting too old for all this work.

fishlessman

Money_Hillbilly said:

@Qdude I am more worried about me getting up at 2 then staying up to take them off and working in the sun all day at the school fair.  Getting too old for all this work.

this is where you get your son to show up at 2

lkapigian

Just thinking out loud, if it’s an afternoon event, rock the cook slow, pan and cover when you get up in the AM, finish in the schools ovens which the will likely let you use 

Money_Hillbilly

@Ikapigian I couldn’t be so lucky.  It is a small private school with no cafeteria an hour’s drive from my home.  I have to bring everything and be ready to roll before 10AM.  They have a small parking lot so I have to get there early enough to get close to drop off my food and supplies.  My son is bringing 2 Blackstones for burgers and hot dogs.  Busy day but a nice fund raiser for the school.  I enjoy lending my time and BBQ skills to help out.  

Money_Hillbilly

Pork butts on 5 pm @225. Ramping up to 250 at 9pm.  Wrapping at 4 am.  Good grief these things are big

lkapigian

Money_Hillbilly said:

Pork butts on 5 pm @225. Ramping up to 250 at 9pm.  Wrapping at 4 am.  Good grief these things are big

 Bombdiggity! Unsplit butts, enjoy the ride 

Money_Hillbilly

Wrapped at 3am and they started getting ready a little after 6.  Took 4 of them off @ 202 still finishing up on the last 2.  Really happy, done on time and excellent bark.  Letting them cool down a little then wrap in foil and into the cooler.  Finished up much faster than expected. Ran 225 for 4 hours then 240 until time to wrap around 160 then ramped up to 265. Making the finishing sauce now. (Pig liquor). As always the Flameboss ran perfectly all night.  

lousubcap

Great cook and result right there.  Congrats @Money_Hillbilly.  You will expected to crank out even more for next year.

Money_Hillbilly

I have 2 that are in an extended stall and just won’t get done.  They are at 190 and probing pretty well.  I may have to pull them shortly and depend on carryover to finish them   

YukonRon

I do a few charity cooks every year, and typically pile them on the xl until I can easily close the lid. I go 225°F until around 200°F internal. All are done about the same time. 

I calculate around 1.5 to 2 hours (depending on how many butts on the grid) per pound and work backwards for the start time.

Using this method, no wrapping, no temp boost, turns out pretty good, always. 

Wet brining seems to help the end product significantly.

Hope everything worked out.