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cook time for two butts
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CRF450808
Posts: 34
I plan on cooking two maybe even 3 butts at the same time this weekend. Will I need to plan on a cook time twice ( or 3 times) as long as it takes one?
The first butt I did was wonderful and it took about 2 hours/ lb. This time I may even brine one to see the difference, I'll look up some brine recipiets but if anyone has a good one...
I am new to this forum and glad to be here!
Justin
The first butt I did was wonderful and it took about 2 hours/ lb. This time I may even brine one to see the difference, I'll look up some brine recipiets but if anyone has a good one...
I am new to this forum and glad to be here!
Justin
Comments
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Here is a LINK that may help.
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Nope, it's pretty much the same as cooking one butt. Just make sure there's a little separation between the two for air flow.
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Till they're done..... Sorry couldn't resist!
You will get more posts on this but from my short time with my egg, if they are 2-3 different pieces then it doesn't add alot more time then if they were 1. I think that is assuming that there is an air gap between them. You will want to try and keep a gap if you want to produce bark all the way around each one of them.
I did 2 7# butts last week and didn't notice any difference at all, went 15 hours. I did speed it up the last 3. Probably could have gone 18 but I didn't have the time. I pumped up the heat to 375-400 after 12 hours. I was right in the 165 zone. Had to push it through. Dome temp had fallen to 210 for the last 5-6 hours while I slept. I usually try to hold about 230 degrees.
Still was delicious! My office staff wants me to do it every month! -
The last pork brine I did made the butt taste alot like Ham next time I'll just rub and cook.
FireWalker -
This is a good rule of thumb, but even if they are jammed against one another they will separate as they shrink through the cook.
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thanks for the info and links!
Firewalker, i'm kind of on the fence about the brine.. I mean shooot how much better can they get? Do you recall the reciept for the brine you used? -
don't brine.. inject them
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exactly what i did! I just shot em up with soem honey plum sausce from a farm in N.Ga, worchester and cider..
love it, love it, love it
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