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16lbs of Boston Butt (TIMING QUESTION)

FlaParrotHead
FlaParrotHead Posts: 24
edited November -1 in EggHead Forum
OK EGGSPERTS - - - [p]I am putting on 16 pounds of butt tonight - 2 are about 7lbs each and one is about 2lbs, they will end up touching. All are boneless and the cook will be indirect at about 250/275 or so (new crack in the firebox since my last slow cook so I am not sure if I will have a temp control problem or not). [p]Assuming I can stay at 250/275 - - what are the guesses for them to be ready if they go on at midnight ?[p]Thanks . . . B and B
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    FlaParrotHead,
    Well, when I did 32 pounds, four 8 pounders not touching, they took about 16 hours at 250 degrees.[p]TNW
    The Naked Whiz
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  • Mike in MN
    Mike in MN Posts: 546
    FlaParrotHead,
    16 Hrs. I'd go with that estimate. There are lots of variables. BGE preheating, temp stability, thermometer calibration (or placement) meats start temp, configuration of grill (platesetter, indirect, drip pan w/water direct, etc)[p]So, 16-20 hours would cover it....and the biggest Butt may NOT be the last one done. I witnessed that last weekend when the smaller of the 2 took an hour longer than the bigger one. Go figure. They came out of the refrigerator together and went on the grill together. The one was a couple of pounds heavier....And it's internal temp was higher most of the cook. Good thing I have a dual probe remote.[p]Mike in MN
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  • FlaParrotHead
    FlaParrotHead Posts: 24
    Mike in MN,[p]Great cook so far - - funny but it seems that keeping my 250 cook temp last night was the easiest it has ever been. Go figure - since the fire grate cracked.[p]Oh well - - the 2lb piece is about done at 200 (about another hour or so). I suspect the 7lb slabs will be done around 5 or so for 200 degrees. . . [p]Then - ready to pick . .

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  • Mike in MN
    Mike in MN Posts: 546
    FlaParrotHead,
    Like I say about my cooking..."Sometimes it works, sometimes it doesn't." :>[p]It does make you wonder exactly where you went "Right." I think the combo of clean vent holes, fresh lump, and a quality lump determines how your over nighter is going to go. I just used a bag of the Wicked Good charcoal, and had super results with maintaining a steady temp. Almost to the point of feeling kinda smart....you know, like there's nothing to this....[p]Mike in MN[p]I'm prepping to do some ribs. I have 3 racks of Loin Backs seasoned and ready..... Go take care of a couple "home projects," and then it's time to fire up Mr. Egg.[p]Mike in MN
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