Slo n' Lo Advice Needed

Wahooegger

I'm trying to understand how to estimate the time required for a pork butt. I know I've read approx. 2 hours per pound, but does that apply to the totaly "poundage" on the egg (i.e., two six pound butts equal twelve pounds and require approx. 24 hours) or would two six pound butts be expected to require only twelve hours? I'm guessing the former because last week I cooked a 10.5 pound butt in around 22 hours and I'm now going on 22 hours for the two 6.5 pounders I've got in the egg now.[p]A second question, can anyone give me any specific tips for stabilizing the temperature? Both slo n' lows that I've done, I've had the fire fade in the night, not go out, but drop to around 160. Both times I've gone to bed having monitored the egg for 3 or 4 hours and observing a steady temperature between 220 and 240. My method has generally been to combine Elder Ward's methods with the process described by the Naked Whiz. All assistance is much appreciated.[p]Go 'Hoos.

The Naked Whiz

Wahooegger,
Doing several butts doesn't increase the time, in general, very much if at all. I did four butts and they didn't take any longer than my first butt.[p]TNW

Smokin Joe

Wahooegger,
My answer to your second question - I do not use the BBQ Guru, but will get on eventually. I'm still enjoying being one with mastering the art of the egg. What I generally do after the temp has been stabilezed for several hours leading into the midnight hour (give or take an hour or two) I push the dome temp up to 250/260 (normally keep it around 220/230). I also have a Maverick ET73 so I set the lower pit temp alarm at 190 and the top at 275 and haven't been waken up by the alarm in several cooks. Prior to that the alarm usually went off because the temp had dropped belpw my 175 lower threshold setting. The humidity or wind will factor into any adjustment to your cook so use some judgement how much you push up the temp. I seemed to find the "sweet spot" after two or three cooks. Joe

Sigmore

The Naked Whiz,
Same results as you, once she heats, she eats. :>}

yaB

Wahooegger,
As long as the butt roasts are more or less equally sized, the total cooking time for two or more should be pretty much the same as if you were cooking just one. So two six pound butts, assuming a two hours per pound rule of thumb, would take about 12 hours.[p]My guess is that you're cooking at a lower temp than you really need to. Have you checked your dome thermometer for accuracy? If so, then aim for around 250°-260° dome temp. At those cooking temps, your butts will still have their individual dwell times, but the overall cook should conform more to your two-hour per pound rule of thumb, or maybe less.[p]The main consideration in keeping a stable cooking temp, from what I've experienced, is first having enough lump in the Egg, and second having good air flow (few or no completely blocked holes in the fire box or grate) when you start the cook. After that, arriving at and maintaining your cooking temp "should" be pretty straightforward, with the usual tweaking of top and bottom vents. Temperature swings, barometric pressure variations, phase of the Moon, and who knows what other gremlins may play havoc with your fire, but their chances are greatly lessened if you get it off to a good start with plenty of fuel and good air supply.[p]Good luck,
Bob