First Time Doing 2 Butts at the Same Time

CraftBeernBBQ

I just purchase a 6lb bone in pork butt and 3.5lb pork butt boneless.

I want to have them ready to take off the LBGE by tomorrow around 11:00am.

Was going to put them on tonight at around 6-7pm and let them go all night.

Should I put the smaller boneless on later?

Thanks in advance for all opinion's

ThrillSeeker

@craftbeernbbq If they're not touching and you're not going turbo, you would go by individual cook times (1.5hr x 6 and 1.5hrs x 4).  If you put them on at 7, they will be done by 6AM.

If I were shooting for an 11am removal time, I'd start the 6lb one at 1am and then put the 4lb one on at 5 am (250 degrees).  Putting the second one on later may slow the first one down a little bit.

Doing it this way should get them both done at 10ish and it gives you a little leeway in case something goes wrong.

Carolina Q

If you put them on at 6PM, the large one could be done as early as 3AM (and probably no later than 6AM) if you cook at a dome temp of 250° (1.5-2 hrs per lb). Many folks cook at 350°. At that temp, a 6 lb butt could be done by midnight (about 1 hr per lb).

You would think that a 3 1/2 lb butt would finish faster, and it may, but that's not necessarily true. I cooked a 5 lb and a 2 1/2 lb on the same egg at the same time once (250 dome temp). The small one took just as long. They have minds of their own.

If they finish early, wrap the unplugged meat in Foil, then in a bath Towel and place it in a Cooler (FTC). It will stay hot for 4-5 hours. If you cook at 250° and it starts to look like you're gonna be late, you can bump up the temp to 350 or so. 

Hope this helps. Cooking butts is not an exact science.

CraftBeernBBQ

ThrillSeeker said:

@craftbeernbbq If they're not touching and you're not going turbo, you would go by individual cook times (1.5hr x 6 and 1.5hrs x 4).  If you put them on at 7, they will be done by 6AM.

If I were shooting for an 11am removal time, I'd start the 6lb one at 1am and then put the 4lb one on at 5 am (250 degrees).  Putting the second one on later may slow the first one down a little bit.

Doing it this way should get them both done at 10ish and it gives you a little leeway in case something goes wrong.

Thanks for the input!!!

CraftBeernBBQ

Thanks for your help guys - Guess I'll wait till midnight to through them on

tikigriller

I just did a 6.5 Lb one, by itself, and started at noon and it was ready to eat at 7 with 45 Minutes of FTC.  Starting at 1 AM based on those weights seems to me like it would be way too early!

Hopefully you have a temp that connects to WIFI or has an alarm of some kind so you wake up if it reaches temp prior to you getting up in the morning if you start at 1 AM.

I may be totally wrong, and doing two may make  the difference in time, but I sure would check the meat again around 4-5 AM just to see how it is doing...especially the smaller one.  I did mine at 275.

Please keep in mind my input is based on doing 1 BUTT..as in 1 at a time, as well as 1 BUTT as in my first, so take my input FWIW!!!

As others will mention, they can FTC for a good amount of time, so starting earlier rather than later is better.....I just worry about you sleeping through one of them being done and over cooking it.

For my own sake, please correct the area's I am wrong here so I can learn from myself as well!!!

CraftBeernBBQ

Ok - I ended up going to a different store and ended up with a 9.25lb butt. Will put on at around 9pm and shoot for a 11:00am finish time at 250 dome temp.

ThrillSeeker

Let us know how it turns out. 

Darby_Crenshaw

For future reference, you don't have to worry about them touching. It does not affect cook time

Beavercreek_Smoker

I've learned after the first couple of butts, NEVER try to time your finish time. There is not a set time per hour that is the same from butt to butt. I plan on finishing hours before I need it and do the FTC method. If the stall runs longer than expected, I have hours to keep cooking. It's frustrating for you and your hungry consumers to be ready to eat but the pork needs more time. 

You didn't mention your egg size but I get two 8-9 pounders on my large without touching. If you pack them smashed together it will slow the cookin time. 

Offset your our cooking for each since they are different sizes but if you pull them with internal temp of 190-205 it will be great. Butts are super forgiving..

good ode luck and enjoy

CraftBeernBBQ

Turned out Awesome!!!!!!!

tikigriller

I love how clean an egg looks at the beginning of the cook, but at the end, you can tell it was working hard on creating amazing meat for the last 8 hours!

Looks awesome!