Bayne Smith
New member
Next weekend, I plan to cook 5 boston butts on my Weber 22.5. I'm guessing I'll have around 50-60 lbs total. I don't have a lot of experience with the Weber and I am trying to plan the cook to be ready for a party.
I should be able to get them on around 7:00 am and they need to be ready to serve around 6:00 pm, so I figure I have a cook time of around 9-10 hours. I'm thinking I'll probably end of wrapping them to make sure I can get them done on time. Any suggestions on cook time and temperature, method (crutch versus no crutch), etc? I have to have them ready to serve at 6:00, so I figure they need to come off at least an hour early to cool down and get ready to pull.
Comments appreciated.
Thanks
I should be able to get them on around 7:00 am and they need to be ready to serve around 6:00 pm, so I figure I have a cook time of around 9-10 hours. I'm thinking I'll probably end of wrapping them to make sure I can get them done on time. Any suggestions on cook time and temperature, method (crutch versus no crutch), etc? I have to have them ready to serve at 6:00, so I figure they need to come off at least an hour early to cool down and get ready to pull.
Comments appreciated.
Thanks