2 pork butts, How long?

Unknown

Hi Everyone:[p]I bought a new large BGE about a month ago, and I am in heaven. The food that I have cooked so far has been awesome: chicken, T-Rex steaks, ribs, and salmon. The food quality is really superior to what you can cook on gas or a Webber charcoal grill.[p]However, on Fri. night, I am taking my BGE to the next leve land trying my first overnight low and slow (pork butt). I am planning on following the Naked Whiz's/Wards directions for the low and slow cook at around 225.[p]Question: I want to do 2 pork butts (1 is 5.3 lbs and the other is 6.4 lbs). How long do you think it will take to cook the 2 pork butts in my large BGE?[p]thanks in advance,[p]Gary

Grumpa

Hoss,[p]My estimate is between 16-18 hours. One thing for sure... they will tell you when they are done.... you won't tell them :~)[p]Good luck on the maiden voyage and keep us posted on your results.

Sandlapper

Bob,[p]After 11 years I simply go by weight and instinct. And I am still standing.

Grumpa

Sandlapper,[p]LOL... reminds me of my "early" days of getting my legs cropped off trying to go by science rather than instinct....[p]Dinner guests waiting on a stubborn butt that would not finish in "my" time frame.... Had to take them to dinner while porky just lingered in the pit.

Grumpa

Hoss,[p]One more thing.... don't be afraid to kick the temp up to 275* or even 300* after it comes out of the plateau. It makes no noticeable difference in the end result (IMHO)

Sandlapper

Bob,[p]Amazing how much science and instinct go into cooking. However, I still use many varitions of themometers no matter what!

Sandlapper

Bob,[p]I agree...in fact, I have acheived outstanding results and a less dry end product with less cooking times than some state here. Also, find the more wood chips the more proned a dry end-product.

Yazoo

Hoss,[p]Depends if you're using a platesetter or other ceramics for indirect and where you keep the dome temp, too. If you hold the dome temp between 225-250, then you should estimate around 2 hours per pound which is around 10-11 hours for the 5.3 and 12-13 hours for the 6.4, give or take +/- 2 hours for either one. Precise, huh? Use a polder and when the internal temp hits 200 it's done. Make sure they're not on top of each other or touching. Otherwise, forget my advice.

Grumpa

Sandlapper,[p]Chips??? What are chips? :~) I use only chunks... they smoke longer and provide better temp control and yes.... less drying too.

Sandlapper

Bob,[p]BOTH!

BBQBluesStringer

Hoss,
Barbecue doesn't have a schedule. It's done when it's done. I've put butts on with the idea of having them ready at 4:00 PM to serve at 5:00, and taken them off at noon or 1:00, or as late as 6:00. Things happen. If they're done ahead of your target time, double-wrap in heavy duty foil, insulate with a blanket or towels, and toss them in a cooler. If they're late, serve more beer. Nobody will notice.[p]I'd guestimate these small guys would be in the 12 to 14 hour range if you cook them indirect, elevated on a plate setter or some fire bricks. Less if you put the grate on the fire ring and cook direct. Something to remember... dome temperature is generally higher than the temperature on the grate if you cook indirect. I find that when I cook with the grate on an inverted plate setter, the dome thermometer reads 25 degrees higher than the grate when cooking at 225.

Sandlapper

BBQBluesStringer,[p]I agree. I've thrown butts right on the rack w/o indirect, smoked for 3 hours, then wrapped in foil pans and cooked at 325 for another 2-3 hours....allowed to cool still sealed up in the foil and acheived darn near the same result as slow cooking for 15-18 hours.[p]Point is if need to cook them faster you can but they're ready when they're ready...after 10 years i can almost tell when they are ready just by the smell!!!!