Three Butts not one--Time difference??

alanjesq

I have made dozens of pork butt over the 8 or so years. Always one at a time. I am going to Smoke 3 Butts at one time, starting tomorrow. Sometimes my Butts take 26 hours at 210.degrees. Do any of you have any idea how much longer it would take to smoke three 7 pound Pork Butts=21 Pounds, prox. then it does to smoke one butt, if any???

Crimsongator

If they are not really touching (ie pressed against each other) they should take nearly the same time as a single 7 lb butt.

Jeffersonian

Hello from a fellow STL Egger.

Those shouldn't take any longer than smoking the largest one, Alan. You might count on using a bit more lump, however.

Celtic Wolf

First bump the Dome temp up to 250 degrees. There is no reason an 8 pound butt should take 20+ hours to cook, except if the temp is too low. 210 degrees dome places the cooking surface at 185-190.

You are trying to reach 195-200 degrees and you have the grate temp below that.

Having said that - This question gets asked about as often as the "Which size should I buy?" Question.

People will tell you that if the three butts are pressed together it will be as if you are cooking one piece of meat. Not true. Over time each piece will shrink and separate. Calculate your time based on the smallest piece and take them off as they finish. Count on 1-2 hours per pound (avg. 1.5 hours per pound.

I put these on around 6PM and took them off the next day around 10am.




.o0(I have got to add this to my FAQ)

Highflyer

Hi Brad, I doubt if you remember me but I got on this forum and ask about investing in an egg and you along with everyone else responded in a positive way. Well I have had my BGE for over a month and have been having a blast. I am pretty new at this though and wanted to ask for some advice about the time and temp for cooking a pork butt? It seems like most people cook pork at around 250 degrees. The butts I see at the grocer average anywhere between 6-8 pounds. I also wondered if the boneless ones take less time? I suppose I should invest in a meat probe, I have been told that the internal temp for pork should be at least 170 degrees. Any advice you would have for a new egghead would be appreciated.

Thanks
Kris Kight
Evansville, IN

Celtic Wolf

1 -2 hours per pound. Boneless usually cook faster, but that too is subjective.

165-185 is good for sliced pork. 185-200 is good for pulled pork. Please keep in mind we are talking about Pork BUTT and not pork loin.

Pulled Pork

Highflyer

Hello there Mr Celtic Wolf. Thanks so much for the advice and Thanks for the link to the Celtic BBQ blog.
That is something I will make plenty of use. Good eggin to you.

Kris Kight
Evansville IN

Jeffersonian

What CW said. And yes, a thermometer of some kind is essential for doing a pork butt. It can be a fancy electronic model with wireless remote display, or just a mechanical model like this:



I generally pull my butts at 200-205, then wrap in foil and towels for a 2-3 hour rest in a cooler. It really does make a big difference.