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Big Butt Question

SingleMalt
SingleMalt Posts: 17
edited November -1 in EggHead Forum
Most of my experience with cooking butts on the BGE has been with 6-7lb Boston Butts. I recently found some in the range of 14 to 15lbs at Sam's. Should I be concerned with the quality of the finished product from this size chunk of meat? Will they be dry or tough if I cook them the same as I would a smaller cut? Should I be prepared to cook them at a lower (or higher) temperature and/or should I aim for a different finished internal temp? I usually remove from the BGE at 195 to 200.
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Comments

  • FlatEric
    FlatEric Posts: 56
    Single Malt,
    I bet there are two in one package. that is how they are commonly packaged at most SAMS i have seen.
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  • SingleMalt
    SingleMalt Posts: 17
    FlatEric,[p]Thanks, I should have thought of that!
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  • Unknown
    Unknown
    Single Malt, most folks on here talk about em in the 6-7 lb range and I've done a good many in the 10 lb range, and if you add a couple lbs to that I don't think it would change anything. When doing em , they always seem to take about 12 hrs and I use the same target internal and dome temp you mentioned. Bottom line is , if you keep your egg at 225 to 250 and monitor the internal and take it to 195 regardless of how long it takes, I don't think you can go wrong.

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