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Derby Eve Pork Cook
- Thread starter ToddChism
- Start date
K Kruger
TVWBB 1-Star Olympian
Four 12-lb butts? Those are big.
Timing will depend on cooktemps. At typical low/slow temps you're looking at 20-24 hours inclusive of some resting time. You can shorten the time by raising the temps.
I'd likely do them a day or two in advance, rest, pull, cool, then package for the fridge, reheating for service. Were that not an option I'd likely start them Friday morning.
Timing will depend on cooktemps. At typical low/slow temps you're looking at 20-24 hours inclusive of some resting time. You can shorten the time by raising the temps.
I'd likely do them a day or two in advance, rest, pull, cool, then package for the fridge, reheating for service. Were that not an option I'd likely start them Friday morning.
R. Hanson ("Rondo")
TVWBB Pro
Hey Todd! Here's a couple tips I use to shave hours off the cook time: .. 1) Cut each of the butts in two...more smoke & bark, less cook time
.. 2) Before going to bed, rub 'em & wrap in plastic and leave out ... internal temp will be 60* vs. 40* in the morning when you fire up the WSM
.. Cheers!
K Kruger
TVWBB 1-Star Olympian
Yes, seriously. At typical low/slow temps one can expect 15-18 hours of cooking for butts of typical size, i.e., ~7 or 8 lbs.
You can start later if you bump the cook temp (think closer to 275 than 250); or you can do that and plan on foiling (either late night and stick them in the oven) or in the early a.m. and stick them in the oven or leave in cooker); or, unless needing meat for 80 people, you could do smaller roasts - 4 in the 7- to 8-lb range, started a bit later and cooked 235-250. Or halve them, as ron notes.
You can start later if you bump the cook temp (think closer to 275 than 250); or you can do that and plan on foiling (either late night and stick them in the oven) or in the early a.m. and stick them in the oven or leave in cooker); or, unless needing meat for 80 people, you could do smaller roasts - 4 in the 7- to 8-lb range, started a bit later and cooked 235-250. Or halve them, as ron notes.
Ron G.
TVWBB Wizard
If you decide to halve them -
Also be sure to avoid a wimpy fire. That's still a lot of meat.
A decent fire / let it "catch" before putting the meat on will get things off to a good start, which should pay dividends in keeping to your target times. (With butts, it's not as big of a deal if you over-shoot your target temperature at first.)
I'll agree with others on the time opinions - I've had 8-pounderst that took 12 hours. 12-pounders will take SIGNIFICANTLY more time. If you leave 'em big; be sure to err on the conservative time. (Butts that big will stay hot for a LONG time if you foil them & put them in a towel-lined cooler, so if you're done early, no biggie.)
Also be sure to avoid a wimpy fire. That's still a lot of meat.
A decent fire / let it "catch" before putting the meat on will get things off to a good start, which should pay dividends in keeping to your target times. (With butts, it's not as big of a deal if you over-shoot your target temperature at first.)
I'll agree with others on the time opinions - I've had 8-pounderst that took 12 hours. 12-pounders will take SIGNIFICANTLY more time. If you leave 'em big; be sure to err on the conservative time. (Butts that big will stay hot for a LONG time if you foil them & put them in a towel-lined cooler, so if you're done early, no biggie.)