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65 # Butt
4Runner
Posts: 2,948
Actually butts. I'm doing 6 boston butts totaling approximately 65#. I'm planning to do 3 Thursday night and then 3 Fri night and serve Sunday for our youth group. Never done this much before so wanted to hear from the group of any pitfalls. I'm breaking it up to 2 cooks as I assumed cannot get all 6 on my large...even with my adjustable rig. Appreciate any input/support or even prayers. 
.
. Joe - I'm a reformed gasser-holic
aka 4Runner
Columbia, SC
Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm
and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
What am I drinking now? Woodford....neat
Comments
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I think 4 on bottom grate and 2 on the top would work. The bottom ones may touch a bit in the beginning, but shrinkage during cooking should autocorrect that and still give you bark on all sides.
Pentwater, MI -
Make sure you have a drip pan that can catch and handle all that fat. If not, you'll have a glorious fire going in your Egg.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Thanks for the comments. Yea, the other reason for breaking it into 2 cooks was the drippings. I think I will just go 3 and 3 for two cooks. I was planning to pull and then store in tins and then reheat on Sunday. You think this is good our should I wrap whole, reheat on Sunday and then pull?Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I would pull it while it's soft and ready. I've never reheated a whole shoulder.Marietta, East Cobb, GA
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Do you have an adjustable rig? 6 is doable on a large.
Steve
Caledon, ON
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Adjustable rig. Yes. You think I should just load her up with all 6?Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I did 6 butts back in June except I did them a week apart. I did 3 at a time, and pulled/froze the first batch. The last 3 I did the day of the party and pulled 1 at a time as I needed more. I never even needed any of the frozen ones which I would have just nuked warm, so I had plenty of left overs to go through. Good luck!Dunedin, FL
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Can someone post pics of 6 butts on a Large with the adjustable rig? I just did three last night... I could have easily added a fourth, but three more would have been a stretch without considerable butt touching...
SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia -
Butt touching is OK Travis :x Edit: Sorry man! Somehow I thought you were Travis. For 6 you want to put the bottom three in a triangle, don't use the rectangular thing on the top, just a regular grid. It doesn't matter if they touch. They will shrink to 60% of the original size through the cook.
Steve
Caledon, ON
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6 butts @65lbs make them almost 11lbs apiece, I've never seen a butt that big.
Anyhow...
You might be able to fit six butts on a large but I doubt you will fit 65lbs of anything and have enough fuel for an 18 or more hour cook let alone be able to contain the drippings. I've done four 8+ pounders and my normal drip pan wasn't enough to hold all the drippings. I had to do a high temp burn to clean my egg up.
I would split it into two cooks. That would still be two 32+ pound cooks but managing three butts is a whole lot easier than six.
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You can do six with the AR. I did four with a lot of room to spare.
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I pick the butts up today. I consistently get 10 plus ## butts from my butcher so not a problem there. I will post a picture of my setup. Figure I will leave them wrapped and attempt to get all 6 on the AR. Will make a decision after that. Thanks.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I would tend to agree with Hungry Joe. It might be possible to fit 6 average size butts (7-8 lbs), but 6 butts that are all over 10 lbs I think will pose a challenge. They will just be crammed in there. I think I would go ahead and plan for 2 cooks.Looking forward to the pictures of all this meat!How do you plan to reheat?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Do it. You know you can get six on there. We believe in you. Post pics.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
In tins in the oven to reheat. Might do some with a vinegar based sauce and others with no sauce. Stay tuned.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Why don't you just by an XLBGE (or a 2nd LBGE)? After all, it's for the youth group kids!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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I hear you, that's why I also have an XL and a 2nd L! May put up the 2nd L for adoption thoughTexanOfTheNorth said:Why don't you just by an XLBGE (or a 2nd LBGE)? After all, it's for the youth group kids! canuckland -
Go for it. I have loaded my large up to the point of having the push the lid down for it to shut. The dome thermo is useless at this point, but it turned out just fine.They all touched, no problem. The sides that did touch did not develop a bark, but I was feeding a bunch of people who wouldn't know the difference. Still tasted great, and that is what i care about.I did not use a rig or second grate. Just stacked them up, doing my best to leave some breathing room.Drippings were not a fire problem for me, but there was a laughable amount in there. Just burned it off and moved on with life.
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I would add a can of coke per Butt when you are reheating them it will keep them moist provided they are shredded._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
This cook is going to require a good bit of bourbon drinking I would imagine... especially if you do it in two cycles. Might as well try to fit them all in for one cook and save yourself some trouble.
LRG BGE
Columbia, SC
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I don't want to be a naysayer so I am changing my answer. Cram those butts!!!!! Send us pictures of your butt cramming.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I haven't crammed a Butt in a while._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Great comments guys! I have plenty of Woodford on hand.Looks like a no go on 1 cook. My butcher just went with a case totaling 63.5# and I ended up with 8 butts. Will do 4 and 4. This will allow me room to setup my Stoker as well.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
That's a lot of pork! I was looking forward to seeing if it could be done for future reference.
If I were you I would pull the pork after each cook. I made the mistake of refrigerating before pulling once and it was a real pain. I've since learned its best to reheat and then pull but that is just one more step and I don't feel is worth the effort.
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That is the plan. I will pull after the rest and repeat on cook 2. Stoker setup complete and Egg is humming along at 225. Will bump to 250 later.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
4 Butts totaling approx 32 #. Let the fun begin.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
So jealous of you Stoker guys, I just can't justify the cost for 8-9 cooks a year. If I'm only cooking one or two pieces of meat I can handle it.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
It was a splurge for sure. Not needed but I'm an IT guy so love to geek out whenever possible.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
4 smoked, pulled and wrapped. Rinse and repeat tonight. Besting tasting BBQ for me yet. Need to save some for the kids.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Looks awesome!! I did 5 7lb butts on mine once. I did not have any issues with the drip pan holding the drippings. I always cook to temperature. I will cook mine to 195 degrees. I will then wrap double or triple wrap them in heavy duty aluminum foil. You can then either wrap them in a towel or just put them in a cooler and let them sit for a few hours. The meat falls apart. It is crazy good. I love the pork pulled, so this works well for me. Yours looks great.
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