Advice for Butt Smoke

Discussion in 'Pork' started by akronbb23, Jun 29, 2008.

  1. akronbb23

    akronbb23 Newbie

    I am smoking a boston pork shoulder for the 4th and I need some advice because I've never done this type of quantity before. I'm looking at 25 people at 2 PM on the 4th. What time do you recommend I start? I was thinking an over nighter at about 10pm to Midnight. (I have a few guys able to work shifts) How much do you Butt do you recommend per person? Any help you guys can provide would be greatly appreciated.

    This may be a stupid question but here goes...will three smaller butts (3-4lbs each) cook faster than one larger butt (8-10lbs)?
  2. flash

    flash Smoking Guru OTBS Member

    I would go with seperate butts over one large one. Beware that they all might not get done at the same time due to the plateau possibly being different for each butt. Going with what Tex stated, you may what 3 butts in the 5 1/2 to 6 lb range. Heck if you do have leftovers, just freeze it.
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    25 sammies at 1/3 lb = 8 1/3 lbs of cooked meat x 2 = 17lbs uncooked meat.

    Thats for 1 good sized sammie, adjust accordingly! [​IMG]
  4. flash

    flash Smoking Guru OTBS Member

    [​IMG] Yeah, except who eats just ONE [​IMG]
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    My point exactly!! [​IMG]
  6. akronbb23

    akronbb23 Newbie

    I really like the idea of having left overs. So say i do 5 6lb butts, I guess my biggest issue is the start time. What time do I need to get these babies on so I'm not looking like a fool come meal time? BTW...thanks for all your rapid replies.
  7. flash

    flash Smoking Guru OTBS Member

    I would give yourself atleast 10 hours depending on conditions, but internal temp is the real key. Of course I am in Florida, so ambient heat helps. [​IMG]
    Remember you want them to rest a good hour after you remove them from smoker, so account for that time also.
  8. short one

    short one Smoking Fanatic OTBS Member

    If you have time, do the butts the day before, and reheat on the 4th. That way you don't have any surprises. you can also start them asap on the 3rd and after they finish, wrap in towels and into the cooler. Get yourself a nap, pull and enjoy the 4th with your guests.
  9. cconk454

    cconk454 Fire Starter

    I just got finished doing a 13 pound butt last friday. Ran my GOSM at 250 with alder smoke. Started at 7am and finished at 7 pm. I think what you are going to find is that every butt is different. You are going to get butts that are small that plateau forever and big ones that don't plateau at all. There is no real way to do any kind of smoking by time, except for ribs, only by temperature. Your best bet is to go and get yourself a vacuum sealer, $75-130,at sears or walmart. Do all of your smoking ahead of time and always keep the juices for use later. Leave the butts whole, seal them and then on the fourth you can spend your time with your guests instead of sweating when your food will be done. When ready to eat ,boil some water and place the entire sealed bag in, wait 10 - 15 minutes and you will have the yummy goodness to enjoy. Reheat all reserved juices, and mix up some finishing sauce and sit back and watch your guests drool over all your hard work

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