I beg the indulgence of the Butt Masters - Stupid Question - Multiple Butts

[Habanero Smoker]

Too much repetition ::) I'll probably wind up with a case of carpal tunnel syndrome clicking through these posts.

[acords]

Did two 7Lb Butts over the Holiday.  Cheap yellow mustard and some hickory rub an hour before.  In to the smoker at 4:00 PM on Monday (210 degrees), took out at 195 on Tuesday afternoon.  21 hours of smoke/cook, 2 hours of FTC.  I pulled it, and all I can say is YUM.  This is supposed to be for the last weekend in July, but I don't think it's going to last.  Oh well, I guess I'll have to do a couple more.  Thanks all for some GREAT advice.

[goalieboy29]

UPDATE:

Hey Guys,

Thanks to all who posted helpful tips. Rat and Irish in particular but all thoughts are appreciated....

Well, my butts were beautiful (what an EGO!) Had the family over for a Birthday party and they went nuts on the pork. Came out really tender and juicy. I put them in at 11:00pm Friday night and kept the box around 200-220. Used 5 hours of maple smoke. One of the butts was a bit smaller and came out at 2:00 pm when it hit 190. The bigger one went to 4:00 pm! Every 2 hours I gave 'em a spray with a mix of apple juice, bourbon and maple syrup, yeah baby! Couple a late night shots for me too...
Got some sleep but I was so darn excited doing this that I ended up crashing at around 5 am, even though I have the remote Maverick. When the butts were done, they got FTC'd for 2 hours. When pulling time came around, I added a bit more rub and slowly mixed in Vaunted Vinegar Sauce. Turned out super. Would not have had a clue without the help of the great folks on this BB!!!!!

One more observation I would add; I chopped the 2nd butt and I think this is the way I will do it in the future. Pulling is fine and maybe I lack technique but for me the chopping made a nice, uniform product that was easy to put on a bun.

Thanks again ya'all. This week-end, the wife has put in a request for beef short ribs. Gonna ask for some help here too.

Peace Out...

[icerat4]

He shoots he scores  ;D LOL. I did do some beef ribs .But the meat factor being not enough.Turns me to just doing pork.

[Habanero Smoker]

He shoots he scores  ;D LOL. I did do some beef ribs .But the meat factor being not enough.Turns me to just doing pork.

Beef ribs are very favorable. I've never done them in the BS, but have braised a bunch of them have. You have to be careful when choosing beef ribs, many butchers consider them scrap. A lot depends on how much meat the butcher trimmed off them. Never buy ones that have been trimmed too much. You have to check around for whole ribs with a good layer of meat left on them. Also, never buy what they call shorties (beef ribs cut in half length wise).

[icerat4]

I guess i need to go to a real butcher for the meatie ones.The ones ive done were meatless lol.

[Habanero Smoker]

The reason most butchers or meat cutters trim the beef ribs so close is that they want most of that meat for boneless rib roast. When I think about having beef ribs, I will keep checking different stores, and if I find some good ones I'll purchase them. I've never checked Sam's Club to see if they have them. The other thought is, you can buy a whole rib roast and trim your own ribs.