normstar Posted July 4, 2015 Report Posted July 4, 2015 Hello gents,Picked up this baby today and I'll be smoking her tonight. 15.6lb home-in butt from Cooks Pork (quite possible the best pork this side of Iberico - www.cooks pigs.com). It's got a thick fat cap and skin on, so I scored the skin very deep, all the way to the meat, and will smoke it at about 225-240 ideal for as long as it takes.Has anyone done a butt this big? Would greatly appreciate any tips.
DennisLinkletter Posted July 4, 2015 Report Posted July 4, 2015 Now that's a chunk of Piggy! I would just make sure the entire piece is shielded / indirect. You may need to make a shield using tin/aluminum foil from the front to the rear of the lower grate leaving just the area near the handles open..
tony b Posted July 4, 2015 Report Posted July 4, 2015 As the song goes, "I like big butts and I cannot lie!" 1
normstar Posted July 4, 2015 Author Report Posted July 4, 2015 12 hours in, she's doing great! KK was awesomely temperature stable overnight, especially since I put this monstrous butt on before it was heat soaked. I used very little airflow so the temp would rise slowly, so as not to overshoot, and it worked beautifully.
BigLazy23 Posted July 7, 2015 Report Posted July 7, 2015 Never get tired of butt pictures. How long before you pulled it? Sent from my SM-N910V using Tapatalk
normstar Posted July 8, 2015 Author Report Posted July 8, 2015 16 hours total, pulled at 195 degrees. This was my first time cooking a bone-in, and there were quite a few bones in it! Tasted great tho.
DennisLinkletter Posted July 10, 2015 Report Posted July 10, 2015 Beautiful Butt.. I see where two large chunks of the skin/fat fell off into your mouth.. Inspirational butt to say the least..
