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Forty Pounds of Boston Butt...


 
R

Rob P.

TVWBB Member
Time to start an overnight cook for my niece's 1st birthday party. Forty pounds of Boston butts. This is my second cook with the BBQ Guru. It really takes the guesswork out of cooking.

I cracked a box of cigars I enjoy to accompany the first hour of the session.
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See you tomorrow morning!

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My brother-in-law picked the meat up from a butcher. I typically buy meat from BJ's and can't say I've cooked butts with the skin on. Anything I should be aware of?
 
Rob,

it will cook just like a butt without the skin, except you lose some bark from the final product. However, you can take the smoked skin and save it for use in beans, stews, etc at a later date.

Normally I would take the skin off in advance because the bark is so good, but no harm done.
 
I've pretty much have only smoked picnics which have the skin as that's what is sold im my area's grocery stores. Like Dave said, you lose some bark. What you can do is trim it off before cooking if you want more bark.
 
Not to be a party pooper, but looking at the top photo the two butts at the bottom of the picture look like shank portion of a Picnic shoulder. The one on upper right looks like it's bone is round as well.

Then the middle picture that bone looks round, and a Butt doesn't have a round bone as far as I know.

Don't let my observation bum you, i could be wrong, if it is a picnic shoulder it will cook just like a butt minus the bark on the skin if you remove it.
 
Thanks for the responses. Brad, I'll be sure to pass your observation on to my brother-in-law.

I'm not sure myself, but knew the pros here would point out any problems/issues.
 
Hi Rob,
What the butcher did was to cut whole shoulders into butts and picnics. Although the butts look like they're on the small side. No worries though, Picnics pull quite well!! When both portions are mixed together, they will taste awesome!
 
Brad,

It turned out my brother-in-law asked for shoulders. So the title is a little misleading. But it turned out very good.

My wife grabbed my camera for work (she's a real estate agent). When she gets back, I'll post pics of the finished product.

Unfortunately no "pulled" pics. My brother-in-law did that while I was at my son's tee-ball game. I guess that was the benefit of cooking for him!
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The first and last time I cook with the skin on. It turned out good, but it could have used the additional flavor that comes with more bark.
 
Oooh yum!

Love the color on that meat. Looks awfully good for one of your first cooks.

Keep up the good smokin' (on BOTH counts)
 
Great lookin' cook for sure. I'm hoping to do a couple of butts in the next week or two, weather and friends' schedules permitting.

I'm envious of that '02 Mag 46. The Mag 46 is spectacular to begin with (I've got a full 08 cab of them aging), but I can only imagine what an 02 must be like. ****! I'll always fire up some Forbidden Fruit right after the meat goes on my WSM. Usually a Mag 46, CoRo or a Monte 2.
 
first time WSM user on weekend -- is it possible to really get a consistant temp. on WSM for over nite cook? can someone tell me how to they proceed to do this. In general i did okay maintaining a 225 250 F for 5 hours / ribs on weekend - but i did have to tweek the bottom vents off/on -- im not sure leaving it for 6 - 8 hours would yeild a result i would want? , just curious if anyone has tips on this?
 
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