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Cooking Two Boston Butts at the same time

ChiliPepper
ChiliPepper Posts: 10
in Pork

Hello all,

I'm looking for the advice of some of my forum brethren. I plan to Smoke two Boston Butts low and slow this evening. Each butt is 9lbs, for a combined weight of 18lbs. I plan on making pork burnt ends with one of the butts, and pulling the other.

I'm looking to have a dome temp of 250F, and I know from past cooks that I am looking at 1.5 to 2 hours per lb to get to an internal temp of 170F for cubing the pork for the burnt ends, and 195-205F for pulling. 

My question is this...

Is it 1.5 hrs per pound for the combined weight, 18 lbs, = 27 hrs?

or is it 1.5 hrs per pound for the largest piece of meet in the Egg, 9 lbs = 13.5 hrs?


Your advice is greatly appreciated!

Houston TX
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Comments

  • lousubcap
    lousubcap Posts: 33,906
    As long as you have an air gap around each butt they cook as stand-alone hunks of pig.  The BGE will take longer to recover temperature following the large cold meat load but that's about the only change you will see.  Make sure you have a good sized air-gapped (off your heat deflector) drip pan for the renderings.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    What @lousubcap said. If any part of either butt extends over the edge of your plate setter, make sure to put some hdaf under that portion of the butt to shield it from direct heat. You can also move the butts around a bit after they begin to shrink if you need to.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Grillin_beers
    Grillin_beers Posts: 1,345
    I think @lousubcap and @TexanOfTheNorth just about covered it.  The only thing I would point out is that they might finish at different times so make sure you probe each one.  Looking forward to the final result man! 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • DaveRichardson
    DaveRichardson Posts: 2,324
    All you need is about an inch of space between the butts for the adequate air gap.

    I'll be cooking with you tomorrow with some pork burnt ends for a friend's family who lost their grandfather.  It'll be my first time at pork burnt ends!

    LBGE #19 from North GA Eggfest, 2014

    Stockbridge, GA - just south of Atlanta where we are covered up in Zombies!  #TheWalkingDead films practically next door!

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  • ChiliPepper
    ChiliPepper Posts: 10
    Thanks a ton for the advice!
    Houston TX
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  • dldawes1
    dldawes1 Posts: 2,208
    ChiliPepper....results...still cooking....watching for a great turnout. 

    Welcome to the forum !!!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • bluebird66
    bluebird66 Posts: 2,789
    Welcome!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Chubby
    Chubby Posts: 2,955
    Welcome to the forum!!

    I may be an outlier here but I have always found that cooking 2 Butts at once... lengthens the total cooking time.
    Do yourself a favor and make some notes on your pounds and you're cooking times!
    A  year from now you'll look back and have a much better idea... but I think you'll be surprised sometimes at the results!!

    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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