I have 2 pork butts going on Tuesday. Should I hang them or put them on the grates? I have done both with 1 and wasn’t sure on 2. Any suggestions helpful.
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Hang or grate, 2 pork butts
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When I finally figured out how to tie them properly I would just hang mine the whole cook. Three big ones fills that dude up nicely.
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Can’t imagine hanging a butt. Mine nearly fall apart taking them off the shelf in my smoker. One of the reasons I never considered a PBC…I imagine a butt falling to the coals before it’s done.
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Done right (with ties and double serial hooking the meat), it never happens, to me at least.
Without tying the butt, I double serial hook the meat and move it to the grate when it hits about 160°, which in my experience is when it starts to soften up.
KathrynLast edited by fzxdoc; July 25, 2021, 09:32 AM.
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I do a combo, hang until 170°-180°, then move to a disposable aluminum pan on the grate uncovered.
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I do it the same way Jacques Pepin ties up a chicken ballotine. You can see it starting at 8:49 here: https://youtu.be/Ku5p1CcGn70?t=529
Since I've been tying butts this way, I've never lost a piece while hanging. I no longer use the grate: there's plenty of room for two butts.
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Originally posted by webwolff View PostHow do you properly tie a butt to hang?
Kathryn
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Kascon11, the bands are silicone; they don't need to be coated. I use them for chuck roasts all the time. Also chicken, pork butt, pork roast, brisket, etc. whatever has a flappy meaty part that I want to keep in place.
Use them pretty much wherever you would use kitchen twine.
Kathryn
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Normally I grate butts. A couple of weeks ago I decided to hang. I had one small butt, about 4.5 lbs. bone in. I cut it more or less in half, right behind the bone (bone half slightly larger than the other. Normal brine and rubs, etc. This time I decided to double hook and tie with string. Things went perfectly until forgot to take off and grate around 170 or so as I had planned. At 205 or so I went to take them out. The smaller one I got out safely, the larger literally came apart in my rubber gloved hands and fell into the coals. Glad the gloves were extra thick, as I reached into the bottom of the barrel and picked up in the pieces it now was, took it inside in some alum foil, placed in the sink, rinsed liberally with hot water and put into cambro with the other. Never told anyone, no one ever noticed!
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Charter Member
- Jul 2014
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS, DnG, andLarge Charcoal Basket, for WSCGC
SnS for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Seems like no matter how many cooks we've done, there's always room for a slipup, Alabama Smoke . Glad to hear that you retrieved that part of the butt with the bone in from the ash and that no one was the wiser. I bet it all was delicious.
Kathryn
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