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40 # of boston butts on a large !!! (long)

Misippi EggerMisippi Egger Posts: 5,095
edited 5:33AM in EggHead Forum
Well, I did it, but not without trials and tribulations :laugh:

I offered to provide pulled pork at two surgery outpatient centers where I was working today and tomorrow. They had both been bugging me to bring something I cooked, and well, at about 35-40 employees per center, pulled pork seemed the easiest thing to do. My group decided to pick up the tab, to include purchased slaw, cobbler and beans (I just couldn't do it all).
Unfortunately, the employees here don't look like the ones at Bordello's pub). :( :evil:

I purchased 42 1/4 pounds of pork in 6 pieces (2 were 9-10# and the rest smaller).

They were to go on the large egg Saturday night, to finish and be pulled Sunday, after SS and church (or so I thought :ohmy: ). Oh, BTW, we hosted a supper club of 3 other couples Saturday at our house, with me cooking rack of lamb. Real smart, huh? Plan: Small to 650*, sear the lamb. Small (very small) amount of lump in large and temp at 350*. Seared lamb went on large to roast - perfect. Then turned large up high to burn off the small amount of lump. Closed down right after dinner and worked great. Very little lump left in large and cool enough to empty coals and build new fire for the butts.
Injected all butts thoroughly with Cajun Butter and Garlic marinade. Then covered all over with "Rebel Rub", a local paprika heavy rub.

TJV 's plan: Lump to just under the spider. 14" BGE pizza stone on spider with 14" tjv, foil wrapped round drip pan on stone. Adustable rig with grid on lowest setting and original BGE grid on top.
Here are first three butts on lower grid. BBQ Guru probe in smallest butt and Maverick in next smallest one:
Two large butts and squeezed the third on the top grid. Problems immediately appeared. Dome temp probe was not going to work. And front-most butt was touching against dome. Multiple re-adjustments were futile in improving so I went with this. Also couldn't find a good place for Guru grid probe, so I put in through Daisy wheel and set temp for 250*. Wicked Good charcoal with 4 large lumps of dry hickory throughout lump. Paper towel/oil starters (3).
Here is the "money shot" - 40 # butt on a large BGE: (Hoss - I told you I could do it): :woohoo: :woohoo:
Set the Maverick remote at the bedside. Woke at 4 am and everything was good. Got up at 7 am and the probe indicated 203* for one butt. Lifted top grid out (>25#) and removed the first 2 that were done.
This is what the front one looked like then - noticed it wasn't making much bark, since it was touching the front of the dome.
Left it like that until about 8:45 when the last lower level butt was done, then moved the thinnest top one down to the lower level.
2 pm two more were ready: (Note one on the lower level).
Great bark:
Even the one with the early poor bark looks good:
The last one was done between 5:30 and 6:00 pm Sunday.
Pulling that much pork was "murder". I don't know how Pete (Celtic Wolf) does it for those troop cooks. :woohoo: More power to him and his crews. :laugh:
Final product going into frig:
After pulling I added small amounts of Rebel Rub and Dizzy Dust plus a liberal sprinkling of apple juice. When re-warming, added 50/50 mixture water and apple juice.

The employees raved about the taste of the pork. One nurse volunteered it was the best meal they had ever had at that center. I guess that what keeps us doing this, despite the hard work!

Thanks to all who helped with advice and encouragement.


  • WokOnMediumWokOnMedium Posts: 1,376
    Holy crap! I don't know how Celtic Wolf pulls pork, but I bought those handy bear claws. Made my life a lot easier.

    That was one heck of a set up. Impressive!
  • cookn bikercookn biker Posts: 13,407
    I knew you could do it!! Great job Clark!! I'm so proud of you ;) :)
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Thanks!

    My OCD had me pulling with large meat forks and getting pieces small (I was taking small Hawaiian rolls to encourage some of the men toward smaller portions. THe last 3 butts I used gloves hands and it went MUCH faster. I think the Wolf uses thick gloves (if I remember the pics I've seen). He doesn't have to wait as long for it to cool, I guess.
  • Thanks, Molly. I had to put a good bit less lump in that other butts cooks, since the spider was dipping below the firering and I was so worried I wouldn't have enough lump OR airflow around all that meat. I was really glad it worked out.
  • Boss HoggBoss Hogg Posts: 1,377
    Clark, Magnificent! Heckuva cook!
  • Rolling EggRolling Egg Posts: 1,995
    Great job! I also did a 40# cook a few weeks back. It was definately a fun cook. My father came over about the time I was opening it up to pull em and his exact words were "holy s*#& thats a bunch of pork!" :woohoo: :woohoo:
  • NoVA BillNoVA Bill Posts: 3,005

    What an effort and it looks like it played out perfectly. Thanks for sharing.
  • Thanks, BH !
  • Quite a lotta pig, and no easy task. :woohoo: :woohoo:
  • Thanks, Bill. Now that I know I can do it
    probably won't again. :ohmy:

    Unless, of course, I ever do a troop cook, like CW does. That would be worth all the effort and more ! :woohoo:
  • NoVA BillNoVA Bill Posts: 3,005
    10 4 on that good buddy!
  • Oh man ... you have unleashed a monster!!!!! Be prepared to host regular cooks from now on! Well done!!!!

  • Thanks, Joel. But I think it will be a while before I do this again.

    Besides, the wifey was not too happy about all the hours I spent on this project over the weekend. :ohmy: :ohmy:
  • HossHoss Posts: 14,600
    You My BOY,BLUE!!!Way to "MAN UP".I never doubted your abilities.Now.....about that big group I got commin to Camp, that may coincide with your visit! :laugh: :laugh: Heck,I think you may be entitled to some sort of AWARD or something! :whistle: I wish you had thrown on a Hunk-o-'Loney on with that,I'd send you a pin! :laugh: ;)
  • Eggcellent cook, Misippi Egger :woohoo:
    having cooked 33.5 #s, I know what you mean about the "pulling" B) But it sure looks impressive after the pullin' done :woohoo: Yours looked mighty tasty, too. And, as an appreciative Nurst-type person, I can GUAR-RON-TEE they all loved diggin into that mound o' meat B)
  • hornhonkhornhonk Posts: 3,841
    Wait a month. You'll be looking for an excuse to do a bunch of butts.Great pics, by the way! :cheer: :P
  • Thanks. But it will be a long time before I try that many pounds !
  • You ain't right, for sure !

    I would have thrown some loney on there to get the award, 'cept there wasn't one square inch of grid left for anything - not even my temp probes - had to hang them from the daisy wheel into the dome ! :laugh: :laugh: :laugh:

    Thanks !
  • Thanks, DOW ! It is good to get the compliments from the consumers of all that cooking, but it was more work than I want to do in the near future.

    Thanks for the Bubba Tim shout- out !
  • HossHoss Posts: 14,600
    ;) I understand.Great cook! :)
  • looks awesome i like the apple juice idea i have coated mine with apple sauce in the past before smoking
  • what part of ms are u from
  • Thanks.

    No mustard, no other coating - just injected and then the rub. I friend once suggested the apple juice spray on the pulled meat to keep it moist. I read on here about add a little extra rub into the pulled pork.
  • Little ChefLittle Chef Posts: 4,725
    Link has been forwarded to BT for his review... :whistle:
  • tjvtjv Posts: 3,721
    oh man, I sure hope you sitting in your favorite barko-lounger with a couple fingers of a smooth refreshment watching Monday Night Football. It is well deserved. Great job.

    Heck, that sounds like a good idea, where's a glass!

    t ACGP, Inc.
  • Madison, MS. Just north of Jackson (suburb).

    Where are you ?
  • Thanks, LC.

    I hope it qualifies me for the most prestigious and coveted award ! :)
  • Little StevenLittle Steven Posts: 28,817

    Ya man!



    Caledon, ON


  • EgginDawgEgginDawg Posts: 747
    I used the bear claws in my cook below- they work great!
  • Thanks, Tom.

    I appreciate your advice (warning) about getting the bottom grid off the fire ring and onto the lower rack. I think that helped a lot.

    Almost time for a refill on the wine glass !

    See you in Plano!
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