I am planning on cooking ~ 10lbs of pork
butt on Friday overnight (First time overnight). I would think 10lbs is enough for a bunch of adults at a BBQ party that will have other meats (burgers, chicken, etc) I am planning on
lighting the egg at ~4:30. Putting the butt(s) on at 6ish.
Can I expect them to be done near noon on Saturday? Or should I expect to turbo them in the morning around 8:00 AM?
Should I cook a single 10lb butt or 2 5lb butts? If I do the smaller I
guess I can put the butts on at 10:00 at night but I want them ready
until around noon then I can FTC them. Party is at 2:00 and we have to
drive there.
Any help to make me a star would be greatly appreciated. (If anyone is local come over and I'll supply the beer).
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
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Comments
I really dont want to be the weird neighbor out loading the egg at 2:00 AM. They just wont understand.
Now to find a 10lb pork butt at the Grocery store. That may be close to impossible as all I have seen are 4-5 lb'rs there
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
I got the Maverick so I hope I can sleep.
Not question is to inject or just rub?
And when should I Pull apart the meat? Before I leave or at the party?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Definitely inject and rub. I always pull and chop (NC Style) at the location the BBQ is being served. Keeps it from drying out. You'll be fine. Pork Butt is one of the most forgiving cooks on the BGE.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
If the meat doesn't finish as fast as you need, you can always up the dome temperature, and/or foil the butt. That will put it in turbo mode, and drop a lot of time.
I thought injection helped some, but it was a big mess. I only tried it a few times, so there may be ways to make it more effective.
What I do at this point if I think the PP doesn't have enough flavor is to stir in more rub, or more warmed injection mix/sauce to the pulled meat.
If you can keep the meat above 140F, don't pull till you get to the party.
All good info above-for you injectors-cover the target meat with a saran wrap and inject through the wrap-keeps the stray shot clean-up very manageable.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
Welcome to the Swamp.....GO GATORS!!!!
Maybe I should go for two 7 or 8 lbers and get some leftovers.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Fulton MO
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
Not sure why you need a lump reload. What kind of Charcoal are you using? What size Egg? Are you piling well up to the top or a little above the firering?
I can easily run 18 hours - have gone longer on a load.
Sounds like you are wrestling with a few too many variables-you have a fixed cook/finish window and a known FTC time of at least four hours plus. With the calibrated dome around 260+/- I always see 1.8-2.1hrs/# for butts. Given the cook window (and allow time on the finish end) you can decide what size or sizes to cook within the parameters. Remember you can dial up the dome to around 300-320*F (see turbo butts) to punch it home if approaching a time crunch.
Lump load-take it up into the fire ring (big pieces on the bottom) and you should not need a reload (although I do recall you seem to experience a faster lump consumption at a given temp than most of us). Good luck-and enjoy the journey.
I know I need the meat done by noon the latest.
So if I go back 2 hours per lb to lets say 7:00 the night before that would mean 8.5 lbs to play it close to safe.
I do not want the meat to be done at 5 AM either as we will not be eating until around 4 and I want some sleep.
So maybe 2 x 7 or 8lbers would work. Do you that is too much meat for ~20 people (maybe 1 sandwich each) as a compliment to all the other BBQ food that will be there?
My other thoughts are to ditch this idea all together and just bring some salads or possibly a appetizer instead. This is very intimidating.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Two 7-8Lb butts will give you plenty of pulled pork with left-overs to enjoy after the party. Given each butt will cook as a stand-alone hunk of pig, each will also behave independently of the other. Not unusual to have two roughly same weight butts finish a couple of hours apart. So if you go with two monitor each as you get close to the finish line.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY