Schedule issue

rangerdfMember

I have a little dilemma I hope you all can help me with,. I am having a party on Wednesday night in two weeks. I am doing two pork butts. The 2 pack from Costco.I have to work Mon,Tues and Wed. So when should I put the butts on?

I’m thinking I have several options but none seem to be great. I could do them Sunday and refrigerate or freeze them until Wed. If I do that, should I freeze or refrigerate? Should I go ahead and pull the pork then refrigerate/freeze? Or should I refrigerate/freeze them whole and reheat and pull it right before the party. I could possibly start them Tues. very early, but if it goes quickly, I could miss the time to pull them off and on the other side if it goes long, we might be eating late. Plan to eat about 6:30 or so. Any help would be appreciated.

12/11/095:19 PM

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Former Member

I know my cooker, and if it's me I'd put them on at 7:00am Wednesday and they'd be done about 4:00pm. YMMV

12/11/0910:11 PM

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Former Member

I'm with Todd, did you keep notes of past cooks. I don't remember which smoker you have, but I see a lot of 2 hour per pd in here.

I've never taken that long. With mine. 1.5 hours is spot on.

You really need to know the exact weight of the butts. 5 vs 8 is a big difference in time.

You could put them on the night before at a lower temp, say 200, and when you get up, bump the temp up BUT.... is someone going to be home to monitor them or do you have the Amerique with a probe?

If not, then put them on the morning before at 225 and pull them out that night when they are done. Chill them whole, double wrap in foil and reheat the next day to an internal of 140.

12/12/097:58 AM

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rangerdfMember

I have the Elite smoker. The butts are total 16.95 pounds so about 8.5 each. Will it take longer to do two roasts or should I base my time on about 16 hours for both. I thought I read somewhere in the forum that doing two roasts should not alter the time by much for doing one roast.

12/12/0911:45 AM

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Former Member

For me? I don't notice a time difference between 1 or 2. check them, but frequently they put on a little bigger than the other.

So, for my timing, it would be about 12 hours.
For others, they'd tell us 17 hours.

Now whatchagonnado?

12/12/0912:13 PM

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rangerdfMember

Ok, I'm going with Smokie's plan. Tues morning before work they go on at about 200. I will get home about 8 hours later. I don't think they will be ready then. They come off when they hit 195-200 that night. Then foil them and into the frig or should I just FTC them? Reheat to 140 about an hour before dinner time. What do you think?

12/12/093:48 PM

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Former Member

If they're not ready when you get home, bump it up to 250 so you can get them off

12/12/094:23 PM

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Former Member

My 10 pounders take about 14 hours at 225. So I put it in about 8pm, take it out about 10am the next morning (when my thermometer hits 195). I let it rest covered in foil for 2 hours then I pull it and add half a can of beef broth and more rub. Turns out great.

12/18/099:27 AM

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pagsMember

The beef broth sounds interesting. Try Smokin Okie's Pulled Pork Baste & Serving Sauce(it's in Pork Butt 101). My daughter noticed it missing from my last pork butt and let me know she was aware of it.

Carolina Treat Cooking and Barbecue Sauce (order on line )also adds a nice touch to the Pulled Pork (recommended by Todd). I serve it as a side because it is a little different for those partial to the sweeter Kansas City Style barbecue sauce. I've also got their South Carolina Style Barbecue Sauce and haven't used it yet. Shhhsh. Tasted good with the finger test.

12/18/099:34 AM

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