Four butts at once

BlueSmoke

I should have "tried them on for size" before I attempted to put 4 nice little butts (smallest was 7 pounds, largest was 8+) in the large Egg. I decided to try something different (for me at least) and rather than add a second rack I stood them on their sides. I was able to lean them against each other, so none fell over onto the dome.
There was enough shrinkage after 6 hours that I was able to lay them down and finish the cook. My initial estimate (at 300º) was 11 hours. I took the first, smallest, butt off at 12 hours - internal temp. 180. I wrapped that one and waited 15 mins., then I took off the second, wrapped it, and pulled the first. I kept that drill up till the last butt was pulled.
Even though no internal temps got above 190º they all pulled nice and smooth. Got me to wondering if maybe the layering of fat cap and meat didn't work to my advantage.

Tim M

BlueSmoke,[p]Just curious, why pull them off at 180°?[p]Tim

BlueSmoke

Tim M,
I've never been able to pull pork till at least 180º. I wanted 200º but ran out of charcoal after stores closed.
Ken

BYC

BlueSmoke,[p]You can always wrap them up and finish them up in the oven...It works great