Two 10 lb butts on a large egg ??

gooddogjudge

I need to eat by 7 p.m. tomorrow.   So I think I need to aim for a 200 degree internal by 2-3 p.m. to be safe.  side by side these suckers are gonna fill up the egg... i hope i can get them on without touching each other.  Am I looking at 12 hour cook at 300 degrees?  Should I try to cook one overtop the other on a raised grid?  Thoughts/ideas please.

RRP

Go side by side turbo at 350 dome and get them done in 40 to 45 min per pound and that is NOT combined weight! Just computed on the heaviest of the two butts.I have yet to ever taste any difference between lo & slo and turbo butts! 

Try it - you’ll like the time and effort turbo will save you!

gooddogjudge

RRP said:

Go side by side turbo at 350 dome and get then done in 40 to 45 min per pound and that is NOT combined weight! Just computed on the heaviest of the two butts.

Well, I have considered that.  Turbo butts have worked well in the past.  If I lower to 300 am I looking at an hour per pound?

Dyal_SC

You won’t have a problem fitting them side by side. If they touch some, they will eventually shrink a bit. 275-325 will getcha there pretty quickly. Probably about 7 or 8 hours total give or take. Foil once you get a nice bark. Bark is typically about right when the IT hits around 170 deg. IT will spike pretty fast after foiling and probably be 200 internal within 1 to 1.5 hours. They’ll stay hot and safe foiled in a cooler for several hours if they get done too soon. Enjoy the smoke!

RRP

Hmmm sort of. But are you able to check the progress? Or have a reliable person watch it for you and follow your directions if need be? 

Unlike over cooking beef I have never liked nor ever served under cooked or “pulled” an under cooked pork butt. 

gooddogjudge

Dyal_SC said:

You won’t have a problem fitting them side by side. If they touch some, they will eventually shrink a bit. 275-325 will getcha there pretty quickly. Probably about 7 or 8 hours total give or take. Foil once you get a nice bark. Bark is typically about right when the IT hits around 170 deg. IT will spike pretty fast after foiling and probably be 200 internal within 1 to 1.5 hours. They’ll stay hot and safe foiled in a cooler for several hours if they get done too soon. Enjoy the smoke!

I've never foiled them during the cook.  Maybe I'll try it one day.  I think I'll start at 6 a.m. and plan for a 4 p;m. finish.  thank you.

RRP

Perhaps too late to add now, but just be aware that foiling CAN ruin the bark by making it soft and mushy.

Dyal_SC

RRP said:

Perhaps too late to add now, but just be aware that foiling CAN ruin the bark by making it soft and mushy.

You likah the soft and moooshie tho. No?  🚬 👨🏻 

RRP

Dyal_SC said:

RRP said:

Perhaps too late to add now, but just be aware that foiling CAN ruin the bark by making it soft and mushy.

You likah the soft and moooshie tho. No?  🚬 👨🏻 

nope

GoldenQ

I wrap at about 165 and still get good bark but I punch 2 or 3 small holes in the foil with temp probe.  I will admit it is not as much bark as not foiled but I compromise for the time gained and after foiling I move to 350 degree oven and insert oven thermometer.

Mark_B_Good

Dyal_SC said:

You won’t have a problem fitting them side by side. If they touch some, they will eventually shrink a bit. 275-325 will getcha there pretty quickly. Probably about 7 or 8 hours total give or take. Foil once you get a nice bark. Bark is typically about right when the IT hits around 170 deg. IT will spike pretty fast after foiling and probably be 200 internal within 1 to 1.5 hours. They’ll stay hot and safe foiled in a cooler for several hours if they get done too soon. Enjoy the smoke!

I agree with this ... especially wrapping it if you are using elevated temperatures. I tried to do turbo once unwrapped ... nice bark, but ended up with the outer layer way too dry and crusty, wasn't nice for pulled pork. I normally wrap around the 160F to 170F mark (with foil to have maximum chance of containing moisture).

Mark_B_Good

RRP said:

Perhaps too late to add now, but just be aware that foiling CAN ruin the bark by making it soft and mushy.

I just did a 6 lb one this weekend. Bark was amazing, even with foil wrap at 165F.  It was not mushy at all ... but I think there is where you need to check when it hits 195F to 205F, when to pull it ... if you leave it on too long, for sure you'll make it mushy ... you need to start probing at the end ... I removed mine around 197F, and it was perfect texture ... everyone said it was excellent.

Dyal_SC

Yup, as long as you foil at the correct time and pull at the correct temp, bark is perfect. The foil will only prohibit more bark from forming, not take away from what’s already been formed. 

danv23

I always cook 2 10lb'ers, side by side, on my large, smashed right up against each other at least 35 times. Never, ever had a problem. Sure, the dome may hit them when closing the lid, and again, never had a problem. I cook them at 265, time depends on the meat. I also cut off all fat that i see. I've tried to keep, score, trim, etc. the fat and never cared for the results. Naked is the way to go. I inject with Mojo marinade, use spicy mustard on the outside, and use whatever rub I feel like using.

Don't give it a second thought!

MaskedMarvel

I have the old cast iron aftermarket dual grate (they’re out of business now, :( wish I could get more for my other eggs) and my usual pork cook on a LBGE is two of the Costco two packs. Three on bottom one on top.