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18lb Boston butt

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  • jjmoore20
    Club Member
    • Jun 2016
    • 5
    • SC

    18lb Boston butt

    Hi guys,
    I have an 18 pound butt I plan on smoking this weekend. I would like to pull it and give it as a gift to a couple of the guys in the family for Father's Day. Any idea how long I need to dry brine the meat? Salt only? And Best guess at cooking time? Thanks.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9578
    • East Texas
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    #2
    I'd be gifting two 9 pound butts that were dry brined a minimum of 48 hours.

    What you cooking on and what temps??

    Welcome to the Pit!!!!!!!

    Comment

    • DeusDingo
      Founding Member
      • Jul 2014
      • 1142
      • Madison, WI
      • Weber Q320 grill
        Masterbuilt Propane Smoker
        Maverick and thermo Pen thermometers

      #3
      18 lbs? holy crap! i would cut that into small peices or you will be smoking that thing for way longer than you want.

      my rule of thumb for dry brine time is 12 hours per inch thick.

      for cooking time, as i'm sure you'll hear a lot, is based on thickness not on weight... in addition to quality of the meat, temp of the cook, quality of the cooker, etc. i don't think anyone can give you an estimated cook time

      20 hours? hah. nobody knows

      Comment

      • jjmoore20
        Club Member
        • Jun 2016
        • 5
        • SC

        #4
        The meat is still in the fridge so I can cut it up into two or three different butts if needed. I've only cooked smaller butts in the 4 to 5lb rang, usually at 225 and it turned out pretty well. I have a BGE that I plan on using . I was going to shoot for the same temperature and unless you guys think otherwise.

        Comment

        • jjmoore20
          Club Member
          • Jun 2016
          • 5
          • SC

          #5
          Also, I do not have 48 hours to brine. I have about 24 to 30 at best. So do you guys think I should carve it into three different butts?

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9763
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #6
            Welcome jjmoore20 you will be ok to cut it in half and dry brine 24 - 30 hrs. That's what I would do.

            Comment

            • MBMorgan
              Club Member
              • Sep 2015
              • 6107
              • Colorado
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              #7
              Originally posted by jjmoore20 View Post
              Also, I do not have 48 hours to brine. I have about 24 to 30 at best. So do you guys think I should carve it into three different butts?
              Or four ... and get the dry brining started asap.

              Comment

              • Jerod Broussard
                Moderator
                • Jun 2014
                • 9578
                • East Texas
                • Pit Barrel Cooker "Texas Brisket Edition"
                  Weber One Touch Premium Copper 22" Kettle (gift)
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                  Vortex
                  Maverick ET-732 White
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                  Thermoworks Thermapen w/ Back light (gift)
                  Thermoworks Timestick
                  Cambro Model 300MPC110 w/ Winco SS Pans
                  B & B and Kingsford Charcoal
                  B & B Pellets

                #8
                Yeah, git jiggy getttin' it to 2-4 chunks and dry brining.

                Comment

                • jjmoore20
                  Club Member
                  • Jun 2016
                  • 5
                  • SC

                  #9
                  Thanks guys. Will do.

                  Comment

                  • BriggsBBQ
                    Former Member
                    • Feb 2016
                    • 301
                    • Dallas

                    #10
                    Originally posted by jjmoore20 View Post
                    Hi guys,
                    I have an 18 pound butt I plan on smoking this weekend. I would like to pull it and give it as a gift to a couple of the guys in the family for Father's Day. Any idea how long I need to dry brine the meat? Salt only? And Best guess at cooking time? Thanks.

                    That's a Kim Kardashian Pork butt.

                    Comment


                    • JCBBQ
                      JCBBQ commented
                      Editing a comment
                      I literally LOLed
                  • chudzikb
                    Charter Member
                    • Dec 2014
                    • 183

                    #11
                    Because you like big butts, and you don't know why?

                    Comment

                    • jjmoore20
                      Club Member
                      • Jun 2016
                      • 5
                      • SC

                      #12
                      What can I say, I like big butts

                      Comment


                      • James L
                        James L commented
                        Editing a comment
                        lmao
                    • HorseDoctor
                      Charter Member
                      • Sep 2014
                      • 1149
                      • Central Iowa

                      #13
                      18#... That's either a whole shoulder &/or one big porker! I would prolly cut in half. If you cut it in smaller pieces, it may be tough fitting them on a BGE without touching (which pretty much defeats the advantage of cutting). The dry brine won't get very deep in the time you have but it'll be fine. Taste & add more salt as needed once pulled. Give yourself a lotta time. Good luck & enjoy!

                      Comment


                      • jjmoore20
                        jjmoore20 commented
                        Editing a comment
                        Yes, I believe you are right. It was labeled as a butt however once I opened it up and separated it it's definitely a full shoulder. It's in the brine and I'm prepared for a long cook. I'll enjoy it either way, beats being at work. Thanks a lot !
                    • LA Pork Butt
                      Charter Member
                      • Dec 2014
                      • 5189
                      • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                      #14
                      jjmoore20 I cook on a large BGE. The thickness of the meat determines cook time, so if is 4 inches thick I would anticipate 12-14 hours at 225 to an internal temp of 203. However, every butt is different, so it could be more or less

                      Comment


                      • jjmoore20
                        jjmoore20 commented
                        Editing a comment
                        Gotcha. I separated it into four pieces of meat which are about the normal size of the butts I get. I was thinking along the lines of 10 - 12 hours but I will definitely prepare for longer.
                    • fuzzydaddy
                      Charter Member
                      • Nov 2014
                      • 4954
                      • Winchester TN
                      • Hardware
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                      #15
                      jjmoore20 I would also figure in to your timeline a couple of hours in a faux cambro after the cook is done. This will also give you a buffer, so if your cook goes an hour longer, a shorter faux cambro and if the cook is shorter, then a longer faux cambro. This helps me to have the pulled pork ready for meal time.

                      Comment

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