Boneless Butt with pics!!

[smokeNcanuck]

I have two 5lb (boneless) butts for Sat.  
As this is only my second go, I was just wondering if they will cook the same as the first 8 Lber(bone in)I did.
Should I do anything different??
Any guesses on a cooking time.....I know, I know it will be done when it's done!
Want to serve Sat. night (after multiple bevies) maybe 6 or 7 pm.  I though I would start tomorrow night, maybe around 9:00.
Then when it's done I can FTC till go time.  Also going to give a fatty a go.  I have 1 Lb of sausage, not sure of the stuffing but
should I figure on around 6hrs to cook??

Thanks,
sNc

[classicrockgriller]

sNc, If you want to eat at 6, I'd start them as early as I could.

I would take them out of fridge and let them warm up some (cpl Hours)

If you start at 6 or 7 you should have some FTC time before supper.

[smokeNcanuck]

sNc, If you want to eat at 6, I'd start them as early as I could.

I would take them out of fridge and let them warm up some (cpl Hours)

If you start at 6 or 7 you should have some FTC time before supper.

6 or 7 pm Fri. night?
Should I tie the two together?
hoping the fatty drippings will give them a nice basting. (how long for the fatty?)

[classicrockgriller]

I would let the two butts cook independent in case you have to take one off before the other.

You can start the fatty on Sat while the butts are cooking.

It will be ok to add smoke for the fatty while cooking the butts.

The extra smoke will help season the bark.

[smokeNcanuck]

Thanks CRG ;)
I appreciate you input, I know you have "smoked" a lot of butts, cigs or otherwise. :D :D
just to make sure we are on the same page, start Fri. night... right?

[classicrockgriller]

IMO, (remember I have this small monkey brain)

If you want to eat sat at 6 in evening, I would start the butts at 6 to 7 friday evening.

If they get thru early, which is good, Just FTC them heavy!

Double foil, double towel, and room warm cooler.

Don't drag a cooler from outside at the last minute to do your FTC in.

[smokeNcanuck]

Your monkey brain makes sense to me, what that says about me IDK. ;D
last time I put the brick out of my OBS in the cooler for a few min. to warm it up before the meat went in.
Worked out well.
Good thing it's still cold hear and I don't need my cooler for beer, or I would be eating cold pork. ha,ha ;)
I'll try and snap off a few pics but by that time I'm sure I'll be looking thru the beer goggles!!

Thanks Again!
sNc

[squirtthecat]

Ditto what CRG said...


And a Pachanga trick, add an electric heating pad on low - they'll run 100* or so at that setting.

[smokeNcanuck]

my first fatty!
sorry no pics of the inside got carried away. filled with mush,onion,home made CB, and cheese.


My two butts after 24 hrs with rub, coming up to room temp before heading to the smoker.

[seemore]

Lookin' good, SNC!!!
Mrs

[RickWL63]

sNc, looks great.  CRG is right, keep them butts separate.  And FWIW (for what its worth), my first butt cooked entirely different from the second one.  First one (8-lb bone in) was done completely and ready to FTC for pulled pork in 20 hours.  My second one just got to 167* IT at 27 hours (8.5 lbs boneless).  Second one was sliced and ate that way.

Rick

[smokeNcanuck]

Thanks for the info Rick.  I hope mine don't take that long or I might have to order pizza! :D :D

[RickWL63]

No problem, just depends on where you want to take it.  Pulled pork or slice and eat.  Slice and eat is ready much sooner.

[smokeNcanuck]

anyone ever had a stall at 190????
I seem to be experiencing this.

[squirtthecat]

Move the probe and see if it reads the same..