Smoking 8 small butts


 
J

Jon Paschal

New member
I bought 4 8-10 pound butts and had the butcher cut them in half and tie them. I give them away as Christmas presents. I do this every year but I always forget how long it takes. On a Weber 18.5 Smoker, dome temperature 225*, ambient outdoor temp 35*, how long? Seems like it took about 18 hours last year.

Thanks,

JDP
 
If it were me doing four whole butts, I would plan on 15-18 hours. Not totally sure how the time would be affected by sutting them in half.
 
So the butts are 4-5 pounds now? I'd probably check them at 6 but it might take another hour or two. Wrapping them half way at all?
 
Yes, they're already cut. Just rubbed them and they're back in the refrigerator til about 4 this afternoon. Planning to put them in the smoker around 6:00 PM. And no, I don't wrap them at all. I really like a lot of "bark". I cover the butts with mustard and then rub the rub in really good. Makes a nice thick coating that really cooks great.
 
We're they originally bone in? Or boneless? Just wondering as I plan on a multi- butt cook soon. Shorter time for 8 small vs 4 large butts... I can get bone ins for 1.49 lb and in store disc of another 15% for larger 8-10 lb bone in..... Or like 1.89 lb for small precut boneless...
 
I give them out whole. I cook the butts with the fat cap still on, so I tell them to cut the strings, cut off the fat cap and then shred the butts with forks. I do it that way so that the ones who don't know that "pulled pork" comes from a smoked butt can learn something new for them. Many folks don't know so it makes a fun and educational adventure.

I'm amazed at the response I get. Folks get really stoked about something that you've cooked for them. It sets the tone for me for the Christmas season.
 
You must log in or register to reply here.

 

Back
Top