Double Pork Butts

stemc33

1st time cooking two butts at the same time. I was hoping for 8lbers. Butcher gave me a 9 and 10lb. butt. Had a little trouble squeezing them on the LBGE. I know some of you are masters at stuffing a 100lbs on the Egg. Not me. No electronics or pit controllers. Started a bigger fire than needed. Used a half chimney starter of lump burning good. Egg temp never climbed above 280 degrees, but it was steadily climbing as I kept closing the vents. I think I got it stabilized at 250 degrees with plate setter in place. Butts on at midnight. Hopefully it won't snuff out. I've never had the vents closed this much. Spoke too soon. Just checked it and it was down to 210. I don't think it was from meat drain either. Opened it up some. Maybe I need a pit controller. Here's some pics of the start of my night. One rubbed with a coffee rub and the other with mustard and BGE seasoning. Both rubbed at 1700. Lightning

buzd504

I think you'll be fine.  Putting that much pork on will make it drop.  I've had the vents closed like that to where I thought the fire was out, but it was fine.

Cookinbob

I think you will be fine.  Next time start a smaller fire.  I usually start with a dozen or so pieces in the chimney, can catch my temp on the way up.  I have to comment on the high price of pork butts in Sheridan.  I bought two yesterday at $1.79, they went on at 7 this morning, cooking at 275.  I will be taking them to the beach as dinner for the first night for a large family group - sadly it will be reheated then.  Plenty of room on the XL!

stemc33

Update:


Butts on at midnight. Egg at 260.
250 degrees @0030
210 degrees @0100 Dome opened to check on fire. Vents adjusted
250 degrees @0130 No changes
225 degrees @0200 No changes
220 degrees @0230 Vents adjusted
245 degrees @0300 No changes
255 degrees @0345 No changes
260 degrees @0430 small DFMT adjustments
240 degrees @0700 meat rotated and small DFMT adjustments. Butts at 155-165 degrees.

tulocay

Looks like it is dialed in. Could be another 7-9 hours depending on the butts.

stemc33

8 more hours would be perfect. Dinners at 5:00.

tulocay

Looking forward to the final results. I have been wanting to try Mickey's coffee rub on a butt.

PhillyBoy23

I just got 2- 6lb butts. Any idea how long to cook them.

GATraveller

OK......now I'm hungry.

tulocay

@PhillyBoy‌23 if your dome temp is 250' you can estimate 1.5 - 2 hours per lb. mine seem to be more near the 2 hr per lb mark.

wpendlegg

They look good. I'll have my vents choked down that much if I have a hot fire i am trying to contain. Just keep an eye on it to make sure it doesn't go down! judging from your past post you're up baby sitting the meat anyways

Brisket_Fanatic

no controller is necessary, I just put on 3 butts totalling 22 pounds on Tuesday night at 10pm. Egg was stabilized at 250 for an hour before putting on the butts and then went to bed, woke up the am and the egg was still at 250, done at 1230pm next day, pulled and off to a work luncheon. The dome temp always drops with all the cold meat but comes back up with no issue.

stemc33

@PhillyBoy23‌ about 1.5 hours per pound at 250 degrees. You also could go turbo. You'll have to look at other post to see the approx times. Ultimately, they're done when they're done. 1.5 hours is just a guesstimate. Pull when it probes like butter. Temp when done will be somewhere around 200 degrees, but go by feel not temp.

stemc33

Yep @wpendlegg‌ I'm a day sleeper anyway, so no big deal. As you can see the checking gets less as it gets closer to sunlight. Next check will be at 1130. I'll post an updated cook log at that time.

wpendlegg

I hear ya. As much as I like the hands-on experience of BBQ'ing something on the egg, I'm going to invest in a Maverick just so I don't have to worry about something getting done quicker than expected or egg temperatures passing some threshold of acceptable temperatures.

Good luck with it! I would love to see some finished pics.

PhillyBoy23

Thank you @stemc33‌ and @tulocay‌ . I'm going to put them on Friday night and bring them to the beach Saturday afternoon.

stemc33

Update from 0900 thru finish: 1500 now and party starts at 1700. Whew! 250 degrees @0900. No changes. 245 degrees @1130. Butts are between 175-190. Like butter in pockets. No changes. 260 degrees @1400. 195-200 degrees 9lber. done. Like butter. Wrapped and put in preheated cooler. Adjusted vents. Going to try bringing up temp. Waiting on 10lber. to finish. 10lber finished @ 1500. A few stiff spots, but a thunderstorm is rolling in. Hopefully those will soften up in the cooler.

bud812

Looks like a homerun to me.. =D>

NPHuskerFL

Proverbial you nailed it! :-bd

tulocay

Great looking butts.

stemc33

Both were a success >- Coffee rub was liked more than the BGE seasoning. Here's another pic right before shredding. Thermo was 172 degrees after almost 4 hours in the cooler. The other butt was 171 degrees after almost 5 hours in the cooler. It seems like I'm always reading about egg to pull time so I thought I'd show a pic with the thermo in it. Wasn't worried about it, just took for reference. Just a regular cooler, no Yeti or high tech cooler.

NPHuskerFL

The pictured Butt has incredible coloring and bark. Was this the coffee rub or BGE seasoned butt? The last butt I did with Mickey's was incredible! Fantastic looking butts!

stemc33

@NPHuskerFL‌ that's the Mustard and BGE Down and Dizzy pic.

Here's the coffee rub no mustard pic.

NPHuskerFL

@stemc33‌ I figured the coffee rub to be the butt toward the hinge section of the egg on the one pictured with both butts on the egg. I know the butt I did with Mickey's had crazy bark and was definitely darker in color.

tulocay

Looks great. Nice pic after 4-5 hours in the cooler.

msloan

well done