Two Butts at once

gscarfino

Newbie

Original poster

Jun 24, 2016

4

10

• Jun 25, 2016

• #1

I'm smoking two Butts at once, anything different?

 

joe black

Master of the Pit

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Jan 25, 2015

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Greenville, SC

• Jun 25, 2016

• #2

It will take a little longer than one, but not much. The only difference will be the initial time that it takes to get the larger mass up to temp.

 

bauchjw

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Aug 3, 2015

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Alexandria, VA

• Jun 25, 2016

• #3

What your smoking them on may determine how big the time difference is too. The smaller your cooking area the longer it will take to get mass further from heat source up to temp. But I agree with Mr Black, it shouldn't be a big difference.

 

joe black

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Jan 25, 2015

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Greenville, SC

• Jun 25, 2016

• #4

JW ...... Mr. Black was my father and he passed away in 1985. Joe is much less formal and more personal. Please just call me Joe, all of my friends do. Thanks, Joe.

 

bauchjw

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• Jun 25, 2016

• #5

Joe Black said:

JW ...... Mr. Black was my father and he passed away in 1985. Joe is much less formal and more personal. Please just call me Joe, all of my friends do. Thanks, Joe.

Click to expand...

Will do!

 

curtdykema

Newbie

Jul 1, 2016

2

10

• Jul 1, 2016

• #6

Im a noob, but for my first smoke I did two 8lb butts, it took about 21 hours at 225, but when I pulled the meat out at 195 degrees is was done perfect and fell apart perfectly. Great pulled pork but I was expecting it to take 14 -16 hours. I have a masterbuilt electric smoker. 1200 watts

 

GaryHibbert

Epic Pitmaster

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Jun 20, 2013

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Drayton Valley, AB, Canada (Heavy Duty Oilpatch co

• Jul 1, 2016

• #7

Like they said about time.  Just keep an eye on the IT--the small one will probably finish first and be ready to rest .

Gary

 

napolar

Newbie

Feb 1, 2016

3

10

• Jul 3, 2016

• #8

the biggest thing to keep in mind is, even though they are in the same smoker at the same time, they will cook at different speeds.  One may be larger than the other or your smoker may be a bit warmer in one spot that will cause them to cook differently.  Be sure to take the temp of both pieces of meat to ensure proper cooking.

 

rabbithutch

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Oct 15, 2011

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Up in Thin Blue Smoke in Temple, TX, USA

• Jul 3, 2016

• #9

What they all said! :sausage:

Seriously, just pay attention to the IT in each and take it off and wrap and rest it when it reaches the temp you want. I did 2 last Monday on my Weber Performer that were almost exactly the same weight and nearly identical to look at. One finished in 9 hours the other went over 11.

Go figure? (shrugs shoulders)