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Trust But Verify - 3 Butts at Once!

I'm going to attempt to cook 3 butts on my large egg for a Super Bowl party.  The butts average 6.5lbs.

I'm thinking 8 hours at around 190-200 degrees.  Pulling them off when internal hits 195-200.

Two questions:

1.  Does the time/temp seem about right?
2.  Indirect or Direct?   - I've only cooked butts direct before and I'm thinking with 3 butts, indirect might now allow enough airflow. 

What do y'all think?

Thanks - Let the Big Dawg EAT!
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Comments

  • robnybbqrobnybbq Posts: 1,720
    Indirect @250/275 to 195-200 is how I did them. I did 4 8 lb'ers over the summer.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • GA_DawgsGA_Dawgs Posts: 273
    I usually need 10-12 hours at 250-275
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  • Was that 10-12 hours direct?

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  • jls9595jls9595 Posts: 1,231
    I did 3 nine pounders on my large(barely fit) at 220-275 that took about 15 hours.image
    In Manchester, TN
    Vol For Life!
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  • robnybbq said:
    Indirect @250/275 to 195-200 is how I did them. I did 4 8 lb'ers over the summer.
    How long did it take you?

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  • robnybbqrobnybbq Posts: 1,720
    15 hours approximately

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • Hungry JoeHungry Joe Posts: 1,109
    edited February 2014
    Indirect is better for pulled pork. You should be able to fit those on a single grid. Go 250 dome and figure at least 12 maybe 15 hours indirect. If you need them done sooner just bump the temperature. Cook them to 200 degrees internal.
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  • 4Runner4Runner Posts: 1,490
    In general I plan for 2 hours per pound. That would put you at 12 hours. Cook to temp and start early you can always pull early, wrap and store in your oven or a cooler. Good luck.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
    What am I drinking now?   Woodford....neat
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  • QDudeQDude Posts: 587
    There is no need to go that low with pork butts and you run the danger of losing the fire.  Your pulled pork will come out great at 275.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

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  • jfarleyjfarley Posts: 145
    Agree with the above. Definitely go indirect and plan on about 12 - 15 hours. Dome temp 220 to 250. You may think the internal temp is rising too fast at first but it will hit the stall where the temp won't go up (and could actually go down). The stall can last for a few hours. It took me a while to get used to this and now I plan for plenty of time to cook for a party.
    LBGE - July 2012
    Valencia, CA
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  • pgprescottpgprescott Posts: 1,134
    Foil them at @ 160 IT to cut down cook time to 8 hrs if you need to.
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  • stantrbstantrb Posts: 120
    I did 3 7lbers in December at 275 indirect.  Took at least 12 hours, all on 1 layer, no foil.
    Rocking the Large, a Mini, and a wood-fired oven for good measure.
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  • lousubcaplousubcap Posts: 5,948
    One additional thing to remember-just because they are around the same size doesn't mean they will cook at the same rate.  As you get close to the finish-line (best indicator is when the bone pulls clean) check each one as there could be significant differences in when they are done.  FWIW-
    Louisville
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  • I'd say that after three or four hours bump the temp up to 350*.  After that the meat has absorbed all the smoke it's going to anyway and pork butt is probably the most resilient cut of meat there is.  My first pork butt I ever did I think for the last 45 minutes or so I was above 400* indirect just to finish it off to get to the party on time. 
    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. 
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  • Mine were bone-in.  I put them on at 8:45 at 220 and kept it there until 2:30, when I bumped it up to 300 to get the internal to 200.  Only took 7 hours.

    Put em wrapped in a cooler for a couple of hours, and they pulled apart like butter.  

    Thanks for the help.
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  • Sounds like you had a winner.  Glad it turned out. 
    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. 
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  • tarheelmatttarheelmatt Posts: 2,682
    Been doing buts a indirect @325°-350° and they have been great.  Will never go back to 250° again. 
    Thanks,

    Matthew
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    Thomasville, NC - Large BGE (w/Nest) - Plate Setter - Maverick ET-733 - BBQ Guru Party-Q (new design ) Pizza Stone - BGE V-Rack - Weed Torch (to light egg)

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  • I couldn't get my egg temp down to 250 this past weekend, it settled at about 320, so went with it.  Wrapped in foil when IT got to 165.  Pulled when it was soft as butter, 195?  Can't remember, migiht have been on my 3rd beer by then.  Yes was done earlier than if 250, but bark was still good, not great, so that's that.
    Gregg
    Large BGE Owner since December of 2013!
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  • tarheelmatttarheelmatt Posts: 2,682
    Next time try without wrapping.
    Thanks,

    Matthew
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    Thomasville, NC - Large BGE (w/Nest) - Plate Setter - Maverick ET-733 - BBQ Guru Party-Q (new design ) Pizza Stone - BGE V-Rack - Weed Torch (to light egg)

    Facebook
    My Photography Site
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  • Mattman3969Mattman3969 Posts: 4,187
    +1 on the no wrap.

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    Large BGE. Small BGE Henderson, Ky.
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  • Did wrap as I was worried it would take a lot longer because of stall.  How much more time if I didn't wrap?
    Gregg
    Large BGE Owner since December of 2013!
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  • tarheelmatttarheelmatt Posts: 2,682
    I put a 8lb butt on a 7am Sunday morning and it hit 196° at 1:30pm (possibly before).  I really didn't notice a "stall". 
    Thanks,

    Matthew
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    Thomasville, NC - Large BGE (w/Nest) - Plate Setter - Maverick ET-733 - BBQ Guru Party-Q (new design ) Pizza Stone - BGE V-Rack - Weed Torch (to light egg)

    Facebook
    My Photography Site
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