Big Butts for the Weekend

SmokinScott1 · October 05, 2010, 07:48:36 PM

Hi All, I am planning to smoke about 70 lbs. of Butt this weekend for a party I am having next weekend. This is by far the biggest smoke I have ever done. The Bradley is going to be getting a work out. Any suggestions on how to do this in a timely fashion. I will probably start Friday night and cook through the weedend or longer if necessary. I know I will only be able to get 2 maybe 3 butts in at a time. Should I cook till internal temp hits 190 or so in the Bradley the whole time, or just smoke in the Bradley and transfer to the oven in my house. If I do this what is the process (do I need to wrap in foil and best oven temp) In the Rubs forum I asked for a good rub for this BBQ. Any suggestions here would be good too. Also should I rub them down the night before or how soon before smoking. Any tips will help I don't want to mess up this much meat. I plan to take pics of the whole thing so if I can figure out how to post them they will be coming soon.

classicrockgriller · October 05, 2010, 08:04:09 PM

I would use the oven after the smoke time.

Depending on the Butt size you could get as many as 4 8lb butts in the Bradley at one time.

After the smoke, transfer those 4 to the oven and do it again.

It will be cheese cake.

SmokinScott1 · October 05, 2010, 08:09:30 PM

Should I wrap them in foil in the oven. What should I use for a pan in the oven? Any type of dish or like a broiler pan.

Habanero Smoker · October 06, 2010, 01:54:30 AM

I have only finished butts in the oven on a few occasions. I have a large roasting pan that will hold two butts. I prefer to place them on a rack to keep them out of the fat that is rendered out. Those disposable turkey roasting pan with the wire handles may also work and save you some clean up.

I cooked them at 200°F unfold, but you can tent foil if you like. You can also use a higher oven temperature.

FLBentRider · October 06, 2010, 03:23:11 AM

You may have to get creative to get four butts in the Bradley.

Just make sure they are not touching the walls or each other.

I would put four hours of smoke on them and then transfer to your house oven.

You can invert a Bradley rack and put them in a roasting pan

200-225F in the house oven.

Then the second four leave in the Bradley.

SouthernSmoked · October 06, 2010, 03:25:59 AM

Sounds like you received a lot of great advice...

Enjoy!

KyNola · October 06, 2010, 06:29:42 AM

Spot on advice from everyone. I have finished butts in the oven many times. Place on a rack in a roasting pan with no foil, just as Habs suggested at around 225 or so. Works great and your house smells so good!

Good luck and let's see the pics of progress and finished results!

SmokinScott1 · October 06, 2010, 04:55:36 PM

Thanks for the help. I am going to start rub down on Friday.

classicrockgriller · October 06, 2010, 05:09:15 PM

Scott, I am following the advice I gave to you.

Have 30 to 40 people coming to a Birthday Party for Mia (she's 10)

Was goning to do this Thursday and Friday.

I have to attend an out of town funeral on Friday so I am jammin this into tonite and tomorrow.

Two butts going in the smoker soon and after 5 to 6 hrs of smoke, into the house.

Then briskets will go on. Tomorrow in the day I will add chuck roasts, leg of lamb.

Crank up the grill for ck legs and thighs. I ain't scared. ;D Ok just a little.

SmokinScott1 · October 08, 2010, 07:47:58 PM

Ok here is the plan. I just rubbed down four of the butts. Ended up using a combination of rubs from suggestions on this site. I plan to rub down the others in the morning. Start around 6:00 am. Get smoker up to temp about 220. I am using the DBS I usually have to set the temp on the display to 240 to 260 to get actual box temp to 220. Is that normal? Anyways I am going to attempt to put all four butts in at the same time like FLBentRider showed in his pics. Hit them with around 5 or 6 hours of smoke. Is that too long? Usually I do 4 hours but would like a little smokier taste is that going to be too much? I may just let the go the whole time in the smoker or I might pull them out and put them in the oven to finish them to 190 to 200. FTC for a couple of hours then pull and bag up and freeze till the party next weekend. Am I missing anything? Oh yeah and enjoy a lot of cold and frosty beverages along the way.

GusRobin · October 08, 2010, 08:04:08 PM

Depending on your plans I may rethink the timing. I have done 2 8lb butts and a 14 lb brisket at the same time. At 220-230 the butts took about 18 hrs and the brisket 22. Starting at 6:00 am a 20 hr cook will end at 2:00 am; an 18 hr cook will take to midnight. If you wanted to FTC a while before you pull it, you could be looking at a long night. Of course each butt is different so yours could take longer or shorter. If your schedule permits, if it was me, I would start it no earlier than 4:00 pm, more like 6:00. That way I would get some sleep no matter if it cooked early or was stubborn.
Anyway, that usually is my plan, but there are some experts here that have more experience.

FLBentRider · October 09, 2010, 05:40:12 AM

I concur with GusRobin.

I usually start my butts the night before, around 9pm. They usually finish the next afternoon.

You didn't mention what flavor of smoke, I wouldn't got that long with mesquite, but the others should be fine.

SmokinScott1 · October 10, 2010, 05:02:25 PM

Gus and Flb you were both right I was up this morning around 3 am pulling the meat out of the smoker. Glad I had the temp probe alarm set. FTM the butts until 10 or so then pulled. Turned out great might be some of the best I have done. Pics didn't turn out I must have done something wrong on my wife's camera. I did 5 hours of Hickory and it was just right. I will probably do that from now. Thanks to every one for all your help and support with my questions. I gave out some samples of the BBQ and now every one is asking for it. Looks like I might be doing another smoke soon.