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Old 06-15-2007, 03:36 PM   #1
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Exclamation Total Panic!

Ok ok ok...

So I went to the store today and I bought my first Butt ever. It weighs 20 lbs! It is a total monster, but it was cheap and the smallest one they had. The only thing I have smoked up till now has been chicken breasts.... this is a 20 lb pork butt and it is just my girlfriend and I . If anyone is in the Bangor ME area drop me a line... might be able to get some free BBQ. I pray to the BBQ gods (might be Uncle Bob I am praying to... heh) that shredded pork freezes well.

Ok, so I need a game plan... I have meat, I have Kingsford charcoal (not the best I know... only ones I could find... that or cowboy lump) and some Hickory chips. I think I am going to prepare it simply with a rub down of Garlic Oil, salt and pepper. I guess this is my only question really: How heavily do I salt and pepper the outside?

I will probably have to cook this monster all day tomorrow.

Any tips, advice, words of encouragement or anti-psychotics are greatly appreciated.

For now,


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Old 06-15-2007, 03:40 PM   #2
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First, switchen, your pork will freeze just fine. Make sure it's sealed well. You could use heavy-duty freezer zipper-lock bags or, if you have one, use the FoodSaver.

I've never smoked anything outside nor anything the size you have, but someone will be along before long with advice.

Man, oh man, I wish I lived in your area. I'd be there with my bib and fork in a heartbeat.

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Old 06-15-2007, 03:55 PM   #3
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You could probably take it back and have them cut it in half for you. Freeze one ! Love them Butts !!!
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Old 06-15-2007, 03:58 PM   #4
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Get a sharp knife and cut it up into manageable chunks! 20 pounds is a monster.
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Old 06-15-2007, 04:23 PM   #5
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i have had alot of luck freezing pulled pork ..
get a good night sleep .. you have a long day ahead of you ..
oh .. and dont forget . you can wrap in foil to get the
temp up on the butt if need be ..
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Old 06-15-2007, 04:32 PM   #6
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Smoking I cannot help you with, have been meaning to start but just never seem to get to it.

But a few years ago we wound up with a whole fresh ham, only about 19 lbs for the two of us. Purchased a new hack saw, used a sharp knife, and did some butchering. It was not all that hard. And now it doesn't faze me a whit.

Might want to give it a try. Smoking a 20 pound butt seems very daunting to me.

Good luck.
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Old 06-15-2007, 04:40 PM   #7
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I'd cut it into two or three roughly equal pieces and cook them all. It will take no longer to cook all three than to cook one. This is a roughly 10 hour process so it's a big time saver to do them all if you have the room.

Pulled pork is easily frozen and is as good as fresh when thawed.
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Old 06-15-2007, 05:26 PM   #8
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I would do as the others have said and cut it into half, at least. I do that when I am making tamales and end up with one the size you have.
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Old 06-15-2007, 06:55 PM   #9
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Thanks for the tips. If I have two 10 lb butts ... any ball park figure on how long that might take? I know "cook it until it is done" but still there is a rough estimate on time :)

*takes a deep breath*

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Old 06-15-2007, 07:03 PM   #10
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I know you are looking at what you have, and I am not. A 20 lb. pork butt is really big!! Most big ones run in the 10 to 11 lb range. Ya didn't actually buy Two butts in a cryovac bag did ya???! Oh well! No matter. If it is indeed a 20 pounder then do as everyone has suggested cut it up into manageable sizes. Bone it out if possible! And as everyone has already said it freezes well.

Good Luck and have fun!

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