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Two Firsts in One Day
Comments
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Whatever you do, don't cook by time, cook by meat temp. That being said, you want to keep an eye on the smallest butt. You can TFC that while the larger butt finishes up. If you gear toward the largest butt (ie cook according to the largest butt's temp), then the smallest will get overdone. When estimating cook time, I generally go with about 1.5 hours per pound. If you had 1 butt weighing 10#, then you would figure about 15 hours. But you have 2 butts with a total weight of 11#. I would figure about 1.5 to 2 hours/# of the smallest. The little extra time would account for the larger mass of meat, but keep an eye on it. Then finish the larger if not done. I hope this helps! Have fun with it!Flint, Michigan
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I do boston butts at 220 at the meat level with great success. I usually do 8 to 9 pound butts 2 or 4 at a time and they have always taken 18 to 22 hours until ready to FTC.
Two XL BGEs - So Happy!!!!
Waunakee, WI
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+ 1 on what Goggles Pizano said. Maybe rotate the grate once or twice during the cook to even out any hot spots. I've had butts that were similar in size where one finished hours before the other. Every piece of meat can be different, just cook to temperature.
BTW what is your dome temperature? I am thinking me and Fred are assuming you are somewhere in the 250 dome range.
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Fred19Flintstone said:Whatever you do, don't cook by time, cook by meat temp. That being said, you want to keep an eye on the smallest butt. You can TFC that while the larger butt finishes up. If you gear toward the largest butt (ie cook according to the largest butt's temp), then the smallest will get overdone. When estimating cook time, I generally go with about 1.5 hours per pound. If you had 1 butt weighing 10#, then you would figure about 15 hours. But you have 2 butts with a total weight of 11#. I would figure about 1.5 to 2 hours/# of the smallest. The little extra time would account for the larger mass of meat, but keep an eye on it. Then finish the larger if not done. I hope this helps! Have fun with it!Hungry Joe said:
+ 1 on what Goggles Pizano said. Maybe rotate the grate once or twice during the cook to even out any hot spots. I've had butts that were similar in size where one finished hours before the other. Every piece of meat can be different, just cook to temperature.
BTW what is your dome temperature? I am thinking me and Fred are assuming you are somewhere in the 250 dome range.
Flint, Michigan
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