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Three butts, one Maverick
I'm cooking 3 pork butts tomorrow night. All are about the same size (6-7lbs), can I assume that they'll all finish about the same time? I only have one probe, and since this will be an overnight cook, I can't be (not that I would anyway) constantly checking muliple temps.
I typically FTC at 200, but what happens if a pork roast goes a bit beyond that range? At what point does the roast start to dry out? 215-ish?
If I can fit all of them on the main grid, I'll do that, otherwise, I'll probably put two on the main grid and one raised. Any tips, or anything else I should consider?
LBGE since June 2012
Omaha, NE
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Hey Sam, last time I did multiple butts I put the probe in the smallest piece of meat and started checking the other ones with a thermapen once that reached 190. Ended up foiling each but between 198* and 201* within half an hour of each other. I also bumped up the temp for the last couple of hours to move things along a little quicker and I also think that helped keep the temperatures relatively close. Only other thing I would say is to make sure your drip pan is big enough to catch all the drippings or you could end up with a grease fire on your hands.
Good luck and enjoy the cook!!
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Excellent. Thanks for the quick response!
LBGE since June 2012
Omaha, NE
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Yeah what Scott said. Also, they should all fit on the main grid. I did three 8's awhile back and they all fit.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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mine all reached 165 about same time but all were pulled at 203ish and were about an hour apart each and all were same shape and 9lbs eachBeaufort, SC
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