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Pork ButtS?

SheepDog
SheepDog Posts: 176
edited November -0001 in EggHead Forum
Am I safe to assume this is a package of two shoulders? If so, any issues doing both on a large at the same time?

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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Yes and no. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • 2Fategghead
    2Fategghead Posts: 9,624
    Not sure. It could be two 8 pound butts or the whole shoulder. That is the butt connected to the picnic what I call a whole shoulder. Regardless treat the same as a butt cook.
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  • SheepDog
    SheepDog Posts: 176
    :laugh: thanks Michael!
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  • SheepDog
    SheepDog Posts: 176
    Looks like I'll do my first butt on Friday... what's the general minutes per pound? Thanks guys!
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  • 2Fategghead
    2Fategghead Posts: 9,624
    SheepDog, Last Tuesday I purchased two butts in a cryo package just like yours except it weighed 22 pounds. It was two large butts and I smoked them both at the same time in my large egg. One came off in 10 hours and one came off in 12 hours. As a general rule 1.5 to 2 hours per pound but, as you see each butt is unique. I try to plan the cook remembering I can always double wrap the butt in heavy duty foil and place that in a small cooler wrapped in a heavy towel. Doing this can buy you time. I have left a butt in a cooler like this for more than 3 hours you don't want the internal temp to drop below 140F internal. I have heard of people doing this for up to 5 hours just keep an eye on the internal temp. Also, there is nothing wrong with resting a lot shorter time and eating. Tim
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  • SheepDog
    SheepDog Posts: 176
    Would there be anything wrong with wrapping very well and putting in the oven on 140 if needed? I plan on them taking hours, but we aren't hosting so I need to ensure they are done when we are ready to head out the door.
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  • SheepDog
    SheepDog Posts: 176
    Also what temp did you maintain? Thanks!
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  • 2Fategghead
    2Fategghead Posts: 9,624
    I have heard of folks putting the butt in the oven. I have never done that but, i'm sure it will be fine.

    Keep in mind you can cook your butts and rest and cool and shred and package in food saver bags or freezer ziploc bags. Shredded pork butt is very good reheated.
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  • 2Fategghead
    2Fategghead Posts: 9,624
    When I do a cook like this I start out with a cleaned out egg and a fresh load of lump filled nearly to the top of the fire ring. I lite and stabilize at 250F dome and let the VOC's burn off. I usually have the plate setter in and let everything warm up with the egg for an hour. Then I take the butt out of the refrigerator and spread rub all over it then in the egg it goes. Good luck and post any questions you have. You are in good hands here on the forum. ;)
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