18lb Boston butt

[JCBBQ]

I literally LOLed

[James L]

lmao

[fuzzydaddy]

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.

[jjmoore20]

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.

[jjmoore20]

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]

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

[HorseDoctor]

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!

[jjmoore20]

What can I say, I like big butts

[chudzikb]

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

[BriggsBBQ]

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.

[jjmoore20]

Thanks guys. Will do.

[Jerod Broussard]

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

[MBMorgan]

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.

[DWCowles]

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

[jjmoore20]

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?