Help with pork butts

grillingunner

I want to do 2 9lb buts for my sons birthday next week (turbo method). The last one I did took about 1.5 hours per pound. We are wanting to eat about 5. Can I still plan on 1.5 hours per pound while cooking 2 butts at once. Or should I plan on them taking longer. I guess to be safe I could start early and use the FTC method when they are done. Any help is greatly appreciated.

bigphil

i've never done turbo butts myself butt if the butts aren't touching treat them as two separate cooks.monitor both separately one will be done before the other most likely. good luck enjoy and post some pics of your cook.  

Duganboy

Time will be real close to the time for one butt.  I hate to ever see anybody trying to time a brisket of pork butt to a set eating time.

It will hold for HOURS if you FTC, so get it done early and don't be rushing it at the end.

grillingunner

Thanks for the input I guess I will be starting a fire around 3 am

Brownie

3am seems early to me. What temp are you using for your cooks? I did a 10.5lb butt on sunday in 8hrs. I did 300* grid till I reached 160* internal, foiled and bumped dome to 375* for the finish.

boatbum

This past weekend, 7.5 pound.

Fire lited at 5:30.  Butt went on at 6:45.

Done at 3 - into the cooler.

Not a Turbo expert - but was trying some things to improve bark ( different topic ).   Started at 400+, brought it back down around 300 dome till finish.  One of the best I have done.

I think cooking 2 at the same time - add some time for heat stabilization - you have put double the amount of cold meat in.   Probably add an hour ( just guessing).  After the Egg recovers to temp - then it should be the same as a single.

Watch the stall, after you get well into the stall - you can bring up the temp and hurry them up without any collateral damage.

 

boatbum

This past weekend, 7.5 pound.

Fire lited at 5:30.  Butt went on at 6:45.

Done at 3 - into the cooler.

Not a Turbo expert - but was trying some things to improve bark ( different topic ).   Started at 400+, brought it back down around 300 dome till finish.  One of the best I have done.

I think cooking 2 at the same time - add some time for heat stabilization - you have put double the amount of cold meat in.   Probably add an hour ( just guessing).  After the Egg recovers to temp - then it should be the same as a single.

Watch the stall, after you get well into the stall - you can bring up the temp and hurry them up without any collateral damage.