Two 7 lb pork shoulders -- 90 minutes per lb?

CheeseheadIllinois

I'm putting two pork shoulders on the Egg tonight.  Planning to cook them at 225.  How long should I plan on the smoke?  90 minutes per pound?  And, what are your thoughts on foiling them after 6 or 8 hours?  Thanks all!

QDude

Bump your temp up to 275 and save a lot of time with no degradation in quality.  I have done them in under 1 hour per pound.  There is no reason to cook butts at 225.  Foiling really doesn't do anything to improve the butt taste or moistness.

Tjcoley

Just be sure to treat them as two separate pieces of meat. Two 7 pounders is not the same as a 14 pounder. One may finish much sooner than the other.

stemc33

@CheeseheadIllinois‌ , I almost said welcome to the forum, but you've been here longer than me. Nice avatar. I'm not a cheesehead, I just like it when people use simple and easy to recognize avatars.

Anyway, it looks like this isn't your first rodeo with butts, so your usually method should work fine. I've only cooked 2 butts at the same time once. The only thing different was one finished over an hour before the other. I just go by the guidelines others have used of 1-2 hours per lb. at or near 250°. I plan for 2 hours so I finish on time. No wrapping. Seems like so many people have different opinions and techniques on pork. I would just choose what you think would work best for you whether it be turbo, L&S, wrap, unwrap, etc. etc. etc. Everything I've read says treat 2 butts as 1. So whichever method you choose, you should have the same results just like cooking a single one except for time( meaning they may finish at different times)

HunterGatherer

I am a fan of the long slow night cook with rub and injection. I put them on a few hours before going to bed and let them run a little free range while I sleep. I start them at 225 and my BGE is smoking between 225 and 250 when I check on them after breakfast. 

I love the smell of hot butts and hickory smoke in the morning.

I take them off at an internal temp of 193 to 195, let rest for 30 minutes or so and pull while wearing high temp dish washing gloves.

QDude

I did a butt last weekend and put the butt on before the egg was at the right temp.  I left the vent door open and the top off.  90 minutes later I remembered and ran out to find the egg at 575 degrees and smoke pouring out of the top.  I thought that I had ruined the butt.  I pulled it off for an hour and put it in the oven while I brought the temp down on the egg.  In the end, it came out great.  It just showed me that pork butts are really forgiving and don'r worry about your temp getting too high for a short time period.

Ragtop99

Like @Qdude suggested, a little hotter temp works great, unless you really want them on the grill that long.  225* can be tricky to hold, so I aim for 250* - 275* assuming I have all day or 275* - 300* if I'm pressed for time.

I avoid foil if at all possible.  It just makes the that wonderful hard bark that I spent all day creating on the egg to become soggy.  Some that use foil will mix in the juice from the foil into the pulled pork after pulling.  However, that liquid contains a lot of fat that I'd prefer to avoid eating, even though it probably adds to the flavor.