Big butts - timing and prep

[bkloos]

Hey guys,

I picked up two 15-16lb butts from Costco. I'm wondering if I should cut them each in half or smoke whole and how long to expect to smoke in either situation.

My logic is 4 8lb chunk will smoke better and not dry out versus smoking them each at 15lb monsters.

I'm also smoking 4 flats which I expect to take 7 hours or so...

Thoughts on the butts? Timing etc...?

This is the first time smoking butts in the new Lang 48 and don't want to miss the dinner bell.

All help is appreciated.

[k.c.hawg]

If you got them at Costco I would be stunned if there are not 2 butts in each one. That is the only way I've ever seen them for a box store or warehouse.
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Horizon Marshall 20"
Primo XL
30" Masterbuilt Digital
UDS (Named Uddley by Mrs K.C.)
Weber 26.75 One Touch
Weber 22.5 Silver Touch
Weber Smokey Joe
Superfast Red Thermopen
Razorback born and bred!

[k.c.hawg]

If you have something that looks like this above you have 2 butts in the 8 lb range in each package. Most places that sell whole shoulders are going to still have the skin on them. Never seen them at Costco or Sams. Now maybe in the Carolinas where whole shoulder rules they might, never seen them in the KC area. A couple of my butcher shops sell them but they are skin on.

Here is a whole shoulder skin off. The one on the left, the bottom half is the boston butt.


As far as cook time, butts can be very inconsistent, sometimes sitting side by side. They will hold for hours upon hours wrapped in foil and in a cooler. If I was cooking 250-275 I would allow myself a minimum of 10 hrs on the butts, but that is just me. I'd probably allow 12-14 because I know I can hold them with no problem and I hate to rush. You'll get all kinds of answers. Some of the best cooks I know turn them out in 8 hrs, I can't....it probably has something to do with how even their equipment cooks.
_________________
http://kchawgskitchen.blogspot.com/
Horizon Marshall 20"
Primo XL
30" Masterbuilt Digital
UDS (Named Uddley by Mrs K.C.)
Weber 26.75 One Touch
Weber 22.5 Silver Touch
Weber Smokey Joe
Superfast Red Thermopen
Razorback born and bred!

[enduro]

I agree with the above. I have a Lang 48 and when I'm planning to cook butts (8 lb average) now, I allow 15 hours from the time I start the fire to the time I want to serve. 1 hour to bring the pit to temp, 12 hours on the heat - at 250 degrees, and 2 hours resting time -foiled and wrapped in towels in a cooler. This guideline has worked well for me.
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Lang 48 patio
Large BGE