40 lbs of Butt!

[Vette10R]

My biggest cook is now in progress! I'm very new at all this but have been having some pretty good luck on the WSM thanks to all the help around here [emoji3][emoji106]My sisters wedding reception is tomorrow and they asked me to smoke the meat. I got it all on at 6am this morning so I'm 4 hours in right now.

What's your estimate of how long till they are done? I'm guessing close to 15 hours? Do you guys think I should spin them at some point since they are touching each other or bring the two in the basement up top and vice versa or just leave them go?

I have the temp around 275 and that where I want her to stay all day...

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[kettlebb]

That’s gonna be a looooooong cook. I would have cut those butts in half.


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[JEBIV]

15 hours at 275 may not be enough time for 40 lbs 18 to 24 maybe, the stall will be long, trust me on this did 38 lbs 23 hours 50 minutes the stall was 3.5 hours

[Jules V.]

Wow! Those wll  definitely need to be rotated  and swapped from top to lower rack at some point. Probably need to be flipped also as you'll not get much heat or smoke on the bottom of the top rack. The opposite goes for the lower rack.  Good luck and keep us posted.

[HoosierKettle]

Time will depend greatly on if you plan on wrapping or not.  If you hold temp at 275, and wrap at the stall, I would guess 12-15 hours.


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[bbqking01]

I'm just throwing this out there...you could get them good and smoked, then transfer to an electric roaster, or a couple of big crock pots. Just to finish them off. I've done this when cooking a lot of pork butt, shoulder, roast. Doesn't change flavor, and it's all shredded before consumed anyway....just a suggestion.

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[Rub]

Definitely rotate racks vertically around the 7-8 hour mark or so. Wrap when you have great colored/textured bark, then take them up to 200. If it was me I would stick a wired probe with alarm in the smaller butt on both top and bottom racks. When they're done put the 2 remaining butts on top rack and go till finished. Should be great!

[Vette10R]

8 hours in, I switched two of them from top to bottom and left the other two. Reason being is one of them on the top is bigger than the other three so I wanted to leave that one of the top. They are all right around 160 internal temp and looking good so I'm pretty happy so far. I also flipped all 4 of them over and turned them so the inside is now on the outside.

Temps have been steady from 270-300 all day and going strong at 290 right now I haven't added any charcoal yet. I know I'm going to hit a stall in the 170s then after that I'll start checking the bones to see if they want to slide out!

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[JEBIV]

That is sounding good, time for a cold one

[Mike in Roseville]

Looking good!


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[bbqking01]

I want to see it finished...looks great...

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[Mike Huff]

Good for you for doing the smoke for her wedding! Sure it's some pressure but sounds like it's under control.  Looks nice too! Keep us posted - you got this...

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[michaelmilitello]

Based on experience cooking about 35 pounds on an 18.5 (two butts and a packer brisket) you have to be careful with the initial heat sink.  Make your staring temp higher.  You’ll probably consume your fuel quicker as well.   The oven suggestion after getting good smoke is wise. 


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[SmokeVide]

I'll add another vote for transferring them at some point to an oven or to an electric roaster. It'll be much safer, if you're cooking for a wedding. What's your current meat temp?

[Vette10R]

First one is done, the others are at around 180 internal temp. This one hit 195 and my instant read slid in and out with ease! I have it on the counter under a tent of foil. How long should I let it sit before i shred it and vacuum seal it?

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