Need to smoke 28 pounds of pork butt

BigGreenEric · August 2014

Hi everyone. First time poster, long time reader. Always impressed by everyone's knowledge here. I've had an XL Egg for about 4 months and have done a few pulled pork cooks. I'm taking on a "project" as part of a large southern BBQ party and my assignment is 28 pounds of pulled pork. I wanted some help on timing and temp when dealing with that volume.

I think I'll get four 7-pounders. But not sure if they should be bone in or boneless. I've decided to get a cheap second grill and some fire bricks and will do them on two different levels.

How low and slow should I plan on doing this? I think I need them at 195 and wrapped in foil around 4:00 p.m. With a ballpark of about 2 hours per pound, that's 14 hours, but I've never done 4 butts at once. How does this affect my timing, does it slow the cook down? 14 hours minus 4:00 p.m. is 2:00 a.m. that morning but I'm not sure that will be enough time given my history of doing these and the volume, and I'll be royally screwed if the pork isn't in pullable condition by the 6:00 party.

Also, I'm using a mop with white vinegar, Dijon mustard, salt and pepper. My recipe says to mop it every few hours or so but I'm afraid of losing heat from the egg. Any ideas?
Finally, how do I keep the wood chunks smoking over all those hours? With the plate setter, it's basically impossible to add more chunks during the cook. Any ideas?
Thanks in advance everyone!!
Eric

DMW · August 2014

Welcome! Here's my $0.02.

With an XL, you can fit 4-7# butts on the standard grid, you don't need a 2nd tier. If you do a 2nd tier, the top butts will cook faster.

Timing of 4 on stock level will be similar to 1. However, each butt can have a mind of it's own and finish on it's own timeline. They should all finish in a close window.

I don't use a mop sauce.

To keep smoke coming, mix the wood chunks in with your lump, so as the lump slowly burns it will hit a new chunk and create smoke.

Another tip, plan your schedule to finish early. When they are done, double wrap each in foil and toss them in a cooler. If the cooler is a cheap one (like I have), place some towels in to keep air from leaking. I also like to place a towel on the bottom of the cooler so the hot butts don't warp the plastic of the cooler (cheap cooler, remember). You can easily hold butts for 4+ hours. If for some odd reason they cook really fast and you need to hold longer, you can pre-heat the cooler with hot water first.

When is the cook? If you run into questions/problems during the cook, post and I'm sure someone will help.

johnkitchens · August 2014

@DMW that was a lot of good info for only 2 cents.

Cookinbob · August 2014

I have done 4 butts at once on my XL twice now. I have always done on two levels though as I would hang over the drip pan on one level. I did not find any difference in the cook time based on the level. They all went into foil, towel, cooler together and were all done perfectly. I have held them like that for 5 hours and still at serving temperature. I have done them L&S overnight, and turbo, and they always work. If you start them at 7 AM at around 325 you should be done in plenty of time. Wrap in foil at the stall if you want to move it along

+1 on no need to mop

DMW · August 2014

For reference, here's 7 on the XL, 4 on the bottom and 3 on top.

http://eggheadforum.com/discussion/1169594/2-egg-overnight-low-and-slow#latest

Legume · August 2014

Yep - totally agree with @DMW. Don't worry about the egg losing heat when you open unless you keep it open for a long period of time, I think there is more of a risk of a roaring fire developing when all that oxygen is available. Either way, if you don't monkey with your vent settings when you open it up, just close it after mopping or whatever and it will come right back up.

I would suggest bone-in. Also suggest rotating the butts once or twice during the cook, maybe when you mop. Not spin (like top to bottom), but switch places with them in case there are any hotter spots. Not a big deal, but may help deliver them all more closely together.

Better to have them done early than late. They hold really well in a cooler as @DMW describes.

lousubcap · August 2014

Not an XLBGE owner so all I can offer is to make sure you use an elevated (off the platesetter) drip pan and make sure it doesn't over-fill during the cook. If you have choice I would go with "bone-in" as the best finish indicator is when the bone wiggles free and pulls clean. And I echo the part about planning to finish early-no need to be stressing the cook when approaching time to eat.

tarheelmatt · August 2014

Are you related to BigGreenCraig?

BigGreenEric · August 2014

Thanks for the advice. I've never used a mop sauce so I could probably prefer to not do it, but had been told it can help cool the outer surface while soaking into the skin.

I've never tried a turbo and it makes me nervous basically just for that reason. I was thinking of setting it around 250-260 and checking every little bit overnight to make sure it's still alive, but 350 would let me actually get some sleep. The cook is August 23, so I'm just trying to make sure I've got all my advice lined up.

I've used a cooler before on a single butt and it works great. I had it in for about 30 minutes then pulled it. It is good to know that if I have it wrapped a few times and covered in a blanket it will stay warm for a few hours.

Legume · August 2014

If not until August 23, try one turbo first. You could mop just half to see the difference.

boboegg · August 2014

If you are to deliver 28lbs of cooked pork, you need to begin your cook with 15-20% more. You will have shrinkage due to the fat rendering and the bone.

Cookinbob · August 2014

I would think a mop would ruin the bark - never heard of doing it on a butt.

At any rate, as many on here have said a pork butt is a very forgiving cut. You can go low and slow all the way, you can start slow then turn up the heat, you can go turbo, you can foil or not foil. As long as you get it to temperature, it will pull easily. Unless you plan to do an overnight, I would not recommend low and slow, I would cook at a higher temp. Just be aware that as you approach 350, a rub with a lot of sugar will burn. Other than that, it is hard to screw up. FWIW, if you're lookin, you aren't cookin. Set your temp, monitor the grate/dome and the meat temps (you do have a Maverick or similar, right) and leave the lid shut.

onedbguru · August 2014

personally, I believe anything more than a simple rub detracts from the star of the show... the PP.

DaveRichardson · August 2014

Mustard bath to help hold Byron's Butt Rub, indirect at 250-ish and let her ride! Bone-in is done when the bone pulls/wiggles easily. 195-205 finished temp in my previous butt cooks.

+1 on the shrinkage factor.

I've used pecan as my smoke wood chunks because I think that hickory and mesquite are done too often.

Wireless thermo is my next investment! The scorching heat here in Atlanta is too much to be watching my butts all day long!

BigGreenEric · August 2014

Ya, I'll dump the mop idea. I don't want to open it more than absolutely necessary.

I was told to start with 28 lbs and deliver whatever results from that; so the shrinkage is already accounted for.

And no, not related to Big Green Craig, but follow him on instagram and I was completely unoriginal about my sign in name here.

tulocay · August 2014

I did 5 butts on my Large recently. I used a two tier system. I cooked at 250 dome. It took between 20-22 hours for the butts to reach 205 and probe like butter. Just my two cents, I would start earlier than 7:00 am

jtcBoynton · August 2014

Pass on the mop. Since you have never used a mop sauce, don't start now. They will indeed "help cool the outer surface". This is not helpful - it will only increase the length of the stall and prolong cooking time. It will not soak into the meat. It can wash away the rub you have put on the meat.

smokesniffer · August 2014

Lots of good info above.

Good Luck with your BBQ party. I am sure you will do fine, you have the concept, and you have a great bunch here to help you along on the 23rd if needed. Your guest are going to totally enjoy the meal. Have fun with it.

EAT · August 2014

Strong Rub, no mop.

JethroVA · August 2014

Turbo practice run.

Need to smoke 28 pounds of pork butt

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