Twin butts opinions needed.

TigerTony

Here's my twin pack of pork butts that I plan on cooking low and slow on my Lg BGE for a forth of July party on Friday. I've done several butts in the past with great results but they have all been much smaller then these two.

For some reason I'm nervous about cooking these. I can't come up with an estimated time that I'm comfortable with . I know I'll have a cushion and I'm willing to ftc for several hours if needed.

I'll go with a dome temp of 230--240*ish and use my maverick in one of them and cook to internal of 200*. I don't have a double probe or a grate probe.

I need them wrapped and in the car for 10:00 AM. I plan on pulling them around 11:00 when I arrive at the party.

My set up will be indirect / plate-setter legs up / drip pan. I'll lay the butts side by side on grid probably touching (they are really big) (not using v-rack)

Should I expect a 15, 17, 20 hour cook? Longer or shorter?

I know no one will know for certain but your opinions and advice will be appreciated.

I'll use your knowledge and experience to make my plan of attack.

Thanks in advance!

Biggreenpharmacist

I have better luck with bigger ones like that. But I would do 275 (or at least 250).

nolaegghead

Hi Tony, good to see you posting!  Enjoyed meeting you the other day and the boudin was the best I've ever had!

At 225F dome, assuming those are both 11 pound butts, you're in the 20 hour territory.  Jack up the temp and you can lower that.  Check your thermometer calibration because if it's off a 10 or 20F, it can make hours worth of difference over a slow cook like this. 

Little Steven

nolaegghead said:

Hi Tony, good to see you posting!  Enjoyed meeting you the other day and the boudin was the best I've ever had!

At 225F dome, assuming those are both 11 pound butts, you're in the 20 hour territory.  Jack up the temp and you can lower that.  Check your thermometer calibration because if it's off a 10 or 20F, it can make hours worth of difference over a slow cook like this. 

Agree with your comment. Tell me 'bout the boudin.

TigerTony

Yesterday I cleaned my egg vac'd it out and calibrated my thermometer. Filled it up with Ozark Oak and some pecan chips. I'm ready to go. Just need to feel comfortable about the time.

Hi nolaegghead,

We also enjoyed meeting you last Saturday, your neighbors and friends too. What a eclectic group of friends you gather I loved your old Algiers neighborhood it's such a great part of New Orleans.

So glad you enjoyed the boudin, The Best Stop is one of my favorites.

Next time I'm out that way I'll pick some up for you.

To those who ever get a chance to meet nolaegghead in person. I highly recommend!

nolaegghead

@LS - I took one look at this boudin and I could tell it was hand made.  Tony got it from The Best Stop:  http://boudinlink.com/Beststop/Beststop.html

@TigerTony - I'll put you on my list for the next shin-dig.  Also, I want to check out your shop.  Small world - can't believe you know Gerome....he's a good friend and a crazier Italian.   He influenced me on two projects - the hardtail bike (SX650) and the cargo bike.  Lives on the next block.  When he throws parties he hires a guy to do all the BBQ and a couple people to tend to the food.  I'm going to volunteer to do the Q next time.  I'll make sure I let ya know. 

TigerTony

@nolaegghead - Great put me down. I'd be honored to help out.  Please do stop my by shop sometime. You still got my number? Just call to make sure I'm there. Yeah it's a small world, but also a New Orleans thing. Just start talking to people, mention neighborhood and high school and you'll find a connection, most likely you'll be related

nolaegghead

Yep, you're in my phone.  People in the New Orleans area get out more than most places, and it's a small city.  Gotta love it, would never live anywhere else.  I'll call you before dropping by.  Looking forward to it.