Two At a time

JerseyTex

I just got my egg last week end I did brisket ribs burgers. Now I want to try pulled pork (Pork Shoulder) . I wanted to cook two 5 lb.ers So do I cook it with a 10 lb cook time. I know temp is what I need to watch but I don't want the meat to be done at 3 am and the family will not be there until 11 am. LOL Any thoughts would be great.

JerseyTex

ShadowNick

They cook separately, so treat them as a single 5 pounder.

Skiddymarker

Assuming you have the space and the butts are not touching, 2X5# = 1X5# for cook time. The temp will drop when you throw all that cold meat into the stabilized egg, but it will bounce back within 30 minutes or so. If you have a stoker, you can pick the cook time using weight and temp. Basically you have a wood fired oven. 

I cook at 300ºF grid, 7# usually on by 8:30AM off by 4:00PM, FTC for an hour, pull. 

To serve at 11, you want it off by 9:00 to 9:30. With temp of 225ºF grid, about 9 hours, so on at midnight. You can hold, FTC for 4 or 5 hours easily if it is done early. 

JerseyTex

Sorry I am new What is ?   "You can hold, FTC " Thanks for the help

Brisket_Fanatic

+1 on the make sure they aren't touching and they will cook like 2 separate butts.

FTC  = Foil Towel Cooler. once they are done if your not ready to eat yet, double wrap them in Heavy Duty Aluminum Foil (HDAF) then wrap towels around the foil and put into a warm cooler with the lid shut. The meat will stay warm for several hours.

Skiddymarker

Foil Towel Cooler.

Wrap the butt/butts in Heavy Duty HD Foil (twice is good), then wrap in towels - don't use the spare room bath towels - don't ask me how I know, than into a cooler to keep it warm. 

Hotch

Place a 1 gallon jug of hot water, about 30-45 minutes before you remove the butts, in the cooler to warm it up.

SenecaTheYounger

I have a small beer cooler, and skip the towels.

Philly35

I was expecting a totally different thread....

JerseyTex

im doing this now I got 2 7# ers. temp of the meat stalled. now what?

xiphoid007

Keep rolling. You're hitting the stall. Just be patient. The meat will eventually start rising again. If you're running short on time, you can boost the temp. Pork is pretty forgiving and should dry out.

You can wrap with foil or butchers paper to help it cook faster, but some will call this sacrilege.

When to finish is a whole different story. I go to 205, but you'll get every answer from 195-210.

I find pork butt to be pretty forgiving, so you should be fine.

Foghorn

I think @xiphoid007 meant to say "should NOT dry out"

lousubcap

For hunks of pork I find that the best finish indicator is when the bone pulls clean; usually anywhere from around 198-205*F.  FWIW-

xiphoid007

Yep. It should not dry out. Thanks for the clarification!

Little Steven

SenecaTheYounger said:

I have a small beer cooler, and skip the towels.

I agree. The towels don't do anything.