First Butt coming up this weekend.Few typical first-timer questions.(Now w/pics)

Quarlow · January 12, 2010, 02:48:43 PM

Wow Caney the puts it in a nutshell. A really freaking big nutshell. Nice description. :) :)

TTNuge · January 12, 2010, 05:03:09 PM

Before pics

Thinking I'll probably cut it in half length wise so each one is about 8"x8"x5" or so

FLBentRider · January 12, 2010, 05:05:08 PM

That looks like the same pack that I get from Sams.

I'd be surprised if there are not 2 roasts in there when you open it.

OU812 · January 12, 2010, 05:07:19 PM

Looks like there is two butts in there, I get the same bag all the time and theres always two in there.

TTNuge · January 12, 2010, 05:15:08 PM

Ahhhh, very nice. That makes things easier.

FLBentRider · January 12, 2010, 05:18:25 PM

Check my edit (photoshop is not my strong suit)

Tenpoint5 · January 12, 2010, 05:23:05 PM

Yep that is a cryopac two pack.

TTNuge · January 12, 2010, 05:35:16 PM

So how do I go about guesstimating time? Obviously it won't take as long as one full 15# piece of meat but will be longer than a single 7.5# as well. For the record I have an OBS with an Auber PID, temp will be around 30 degrees this weekend but I've been able to keep things fairly consistent within my cabinet.

FLBentRider · January 12, 2010, 05:39:52 PM

I would figure 14 to 20 hours.

Also figure on one of them getting done before the other. FTC the one that hits your target temp until the other one is done, then FTC the second one. While the second one is in FTC, eat the first one.

squirtthecat · January 12, 2010, 05:48:36 PM

I did that same exact thing (Sam's Club Double Butt) the other night. Not on my Bradley - sorry.
One butt took 15 hours while the other (in a cooler part of the chamber) ran close to 21 hours.

Granted, it was -16 windchill while I was doing this.

First Butt coming up this weekend.Few typical first-timer questions.(Now w/pics)

squirtthecat