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Timing advice

Bash
Bash Posts: 1,011
edited November -0001 in EggHead Forum
I have three large butts I will be cooking this weekend (8, 9 and 10 lbs). I want to have them ready by 8AM Sunday. I was thinking I should put them on at noon on Saturday.

I would appreciate any advice from those more experienced, on if that sounds right. The only butt I have done so far was about 7 pounds, and cooked in about 12 hours.

I have an XL, if that matter. I am good at holding the temp at 250.

Thanks,
Richard
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Comments

  • Canugghead
    Canugghead Posts: 13,983
    Richard, does 'ready by 8AM' mean pulling at 8 for towelling or serving at 8? It's better to finish early than late, keep in mind they'll keep warm in dry cooler upto five hours.
    -Gary
    canuckland
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  • Bash
    Bash Posts: 1,011
    I mean pulling at 8. I plan to serve for a noon lunch, but have church in between.

    Any advice on how to do that would be welcome. It would be more convenient to pull at 8, pull, and put in a crock pot with BBQ sauce to keep warm for the noon meal. Would that work?

    Thanks,
    Richard
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    The consensus here is to pull at 195-205 (I usually opt for the latter), then wrap in heavy-duty foil and a towel or two, then tuck snugly into a cooler for up to 5 hours. Mine fairly fall apart after that.
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  • Bash
    Bash Posts: 1,011
    So pull at 8, foil & cooler, then pull at noon? That is not as convenient, but if it matters, I could do that.

    Richard
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  • Canugghead
    Canugghead Posts: 13,983
    Most folks get butts done in 1 to 1.5 hours per pound, mine usually take more than two hours and I'm still trying to figure out why.

    As for keeping warm after removing from the egg, the 'conventional wisdom' here is to wrap in HDAF, newspaper and towels, then keep in dry cooler. It'll stay warm from 8am to noon easily until you're ready to shred and serve. The 'wow' factor shredding in front of the audience is priceless.
    canuckland
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    Yep, that's the way I've done it for several church lunches, and it's always been a hit.
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    Agreed on the public pulling, Canugg...when you roll the whole butt out of the foil, the oohs and aaahs are good for the ego.
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  • Knauf
    Knauf Posts: 337
    Figure 1.5 hours per lb. and count backwards 15 hours from 8am for your largest butt (10lbs). Always remember these things have a mind of their own and cannot be rushed. Sometimes they plateau for a couple hours and sometimes they push right through and come to temp. Don't pull off until you hit 195 at least or you'll have tough butts for sure.
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    Putting them on at noon Saturday sounds good to me. That 10 pounder should be the one that needs the most time. I would rather error early on time than late. Deffinately don't pull them from the bone until your ready to eat them. If they finish early just double wrap in heavy foil and place them in your oven at 180 or so. I had two done about 7 hours early for a party about 4 weeks ago and I put them in the oven until I was within 3 hours of eating them and then put them in a cooler. I have also bought myself time by not pulling off the egg until it hit 205 internal. Good luck!
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