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Two butts one egg?

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DodgeVol
DodgeVol Posts: 5
in EggHead Forum
How will it impact my cooking time? Assume two 7 lbs butts.? Have 20 people coming over...can't mess this up on timing! Best temp for cooking. All advice is appreciated!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    there is no difference in timing between 2 butts and 1. One of them may cook a little faster than the other but that would be the case if you had 2 eggs and cooked one on each. They are all a little different but adding another butt does not change the cook time


    Keepin' It Weird in The ATX FBTX
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    ^^^, what he said.

    When do you plan to serve them (pulled pork, I assume)?
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • DodgeVol
    DodgeVol Posts: 5
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    Pulled pork.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited June 2015
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    DodgeVol said:
    Pulled pork.
    More interested in when you plan to cook and serve. That might help give you some advice re: cook temps. You can go low and slow if you have more time or turbo if less.

    BTW, welcome the the forum.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Buckdodger
    Buckdodger Posts: 957
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    Did 2 bone in butts 8 lbs each a couple of weeks ago. 350 dome indirect took a little over 5 hrs to get to 195 internal. Did not foil, let them rest for 30 minutes or so then pulled. Turned out great...16 folks and no leftovers.  :)

    Opelika, Alabama
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    edited June 2015
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    First welcome to the forum.. Buckdodger has a good turbo base line right above this post.
    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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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Keep up @Scottborasjr, two different posters!   ;)
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Yeah noticed right after I posted  =)

    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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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited June 2015
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    Scottborasjr said:
    Yeah noticed right after I posted  =)

    ... and destroyed the evidence. Good thing I did not quote you.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,044
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    Make sure there is an air gap between the two.  If they touch at the start seperate them after they shrink.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • DodgeVol
    DodgeVol Posts: 5
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    8.75 and 8.5 pound butts. Serving at 4:00 tomorrow. Was planning on starting tonight at 10 pm at 250. Thoughts? Advice?
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    That sounds good. Just make sure you are setup for good airflow and load the charcoal to the bottom of your indirect piece. If you get to around noon tomorrow and are still well short of being done don't be afraid to bump the temp up to 300-350* to get it finished and time for the meat to rest before pulling. 
    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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  • luckyboy
    luckyboy Posts: 284
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    I like simple problem s like yours.I might start about 8 am with a dome temp at 270 indirect setup and just enjoy yourself.I've never had bad bbq just some is better than others. It's just a learning thing.You can do it.All the above info is great, just don't be afraid of it.
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  • DodgeVol
    DodgeVol Posts: 5
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    Ok. One but is at 190 and the other one is at 175. What gives? They are a quarter pound different? Not serving until 500. What to do? Can I ftc a butt for8 hrs?
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  • Rebhanmh
    Rebhanmh Posts: 79
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    My experience from 3 days ago, I put two 10 pound Boston butts in at 225-250 for 17.5 hours and they were both at 203-205ish when I pulled them. With 3 hours left I pulled and wrapped them then bumped temp to 300 because the dome temp finally dropped below 200* and I couldn't raise it back up. (Added a few more coals and started another fire)
    LBGE
    Atoka, TN
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    Great title. Was expecting to be horrified by a video.  :o
    It's a 302 thing . . .
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