2 butt question?

Roy Fraser

I just bought two Boston Butt's to do pulled pork for the 4th. They are 3.5lbs. each. I know that you should cook them based on the internal temp but does anyone have any rough idea how long that will be since I am doing two of them. Would it be a bout the same as the cook time for a 7lb. or would it be the time for a 3.5lb or somewhere in between. Thanks in advace. Pigtail

Stogie

Pigtail,[p]Take the largest one and plan your time according to that. [p]Just plan on 2 hrs./lb. In your case, they will both be done in approx 7 hours. I would check at the 5 hour mark and again at the 6 hour mark. Sometimes, these small cuts tend to cook quicker.[p]Stogie

Chuck

<p />Pigtail,[p]The Three butts in the left egg took about 20 hours and where about 7.5 lbs each. That is about the same time that one would take, maybe a little longer. My eggsperience is that the 2 hours per pound isn't accurate on the smaller butts like the ones you have. With the stall at the plateau taking almost as long as a larger butt the smaller ones I have done usually were 3 hours or more a pound. Others may disagree but this has been my experience.[p]Chuck <><

Unknown

Hi Chuck,
Although I can't see the picture, I recall that you used inverted plate setter and grill extended when q'ing this much meat. I've tried that recently and found that the dome temp gauge is grossly inaccurate in that setup, and was wondering if you found the same thing. Thanks

Chuck

MikeK,[p]I haven't had that problem. Actually the opposite. When the ceramic mass of the plate setter heats up I have seen dome and grid temps to be relatively the same. The problem could be that your dome thermometer is touching or sticking in the meat. I take my clip off and put it on the thermometer before putting it in the hole. It still sticks in far enough but doesn't touch the meat. [p]The photo isn't showing for you or is it a problem on your end?[p]Chuck <><