First Big Butt Questions

[S. Fink]

Having only smoked 4-6 lb. boneless butts in the past, I decided to step it up to a 8lb bone-in today. I put it on at 7AM this morning. It's been going between 240-260, measured at the lid/grate all day. Right now, 11 hrs. in, it's at 179. A few questions:

1) Is it normal for big butts to take 2 hrs per lb? It looks like I'm headed in that direction.

2) I'm going to have way more pulled pork than I can consume. What's the best way to freeze the leftovers? I don't have any vacuum sealing tools.

3) If this takes me till 11pm tonight, I'm not going to eat until dinner tomorrow. I assume I should pull tonight and re-heat tomorrow. What's the best way to re-heat?

Thanks. Happy Smoking.

 

[Dave/G]

Originally posted by S. Fink:
1) Is it normal for big butts to take 2 hrs per lb?
2) What's the best way to freeze the leftovers? I don't have any vacuum sealing tools.
3)I assume I should pull tonight and re-heat tomorrow. What's the best way to re-heat?

S.
I don't have vac sealer either, but here is what's been working for me.
1. Yes 2hrs/lb considered quite normal
2. After sufficient resting, pulling and cooling of the meat, I put a reasonabe portion of the cooled pulled meat in a foil pouch and put pouches in a zip lock bag to freeze. I try to squeeze out air from the zip bag when I close it.
3. Yes, pull tonight after resting, lay out on a pan in fairly thin layer to cool then fridge. I add a little rub and sauce and heat in microwave, not too long, just to heat up.
Dave

 

[S. Fink]

The temp really took off in the last couple of hours and I pulled it at 195 after 13 hrs. Let it rest for an hour and it's the best Butt I've made.

 

[Dave/G]

After stalling during the plateau stage, the temp does tend to take off. When I think mine might be done or close to it, I test the meat before I take it off the smoker. I play with it you might say. Handle it, test it for tender, try to see if the bone will pull out easily. Try breaking it apart a little bit with my hands.Sneak a little taste too. Can tell better this way if it is as tender as I want it. Temps can guide you but don't necessarily tell you if meat is tender or where you want it. Glad it worked out for you.
Dave