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Multiple Pork Butts

Nole Egger
Nole Egger Posts: 18
edited November -0001 in EggHead Forum
I picked up what I thought were two boneless butts yesterday at restaurant depot, turns out it was actually two in each pack for a total of 4. Still the correct weight that I wanted, total of approximately 27 pounds.

I have already tried and they will fit on my large all on 1 level. I rubbed 2 of them last night along with placing the other two in a bbq sauce mixture.

I did two last weekend as a test run, my question is will the 4 all together have an effect on the overall cooking time? Am I still looking at approximately 1.5 to 2 hours per pound? We want them sometime in the mid afternoon on Saturday. I was thinking of putting them on tonight sometime between 8 and 10.

They will all have to be touching and I am fine with that knowing that bark will not form on the parts that are touching, but what I am really wondering about is if the touching will make it like one big roats and take significantly longer to cook as a result.

Any thoughts are appreciated.
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Comments

  • Crimsongator
    Crimsongator Posts: 5,797
    They may take longer to get the egg back up to temp, but unless they are squeezed together, you should see little difference in cooking time. Just be sure the egg temp is really stable when you put them on.
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  • fishlessman
    fishlessman Posts: 34,806
    they will shrink during the cook and separate away from each other, maybe add an hour or two to the cook but i havent noticed much problem time wise, i adjust my temps up or down depending where the cook is at in the morning anyways
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BarManBean
    BarManBean Posts: 129
    Sorry, no advice here, but I am looking at an almost identical cook 2 weeks from now...definitely let us know how everything turns out and how long the cook takes!
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  • CBBQ
    CBBQ Posts: 610
    A key thing to remember is the importance of a stable temp before putting the butts on as crimsongator advised. The larger mass of cold meat means it will take longer to come back up to temp. People sometimes tend to start adjusting the vents trying to get the temp back up and once it catches up it blows right on by. Hours later you'll be cooking at 300+ degrees. Patience! And as fishlessman pointed out it doesn't matter if they are touching because they will start shrinking and pulling away from each other very quickly.
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    when I did 4 large butts like that, the smaller one in the back cooked quicker and a larger one in front was way behind....
    just moved them around a bit and all turned out well. ;)
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  • PhilsGrill
    PhilsGrill Posts: 2,256
    Assuming you are cooking at 250 dome with an average weight of 6.75 pounds at 1.5hr/lb ss a 10 hour cook, or 13 hours at 2hr/lb. They will probably cook at the lower time. This means they will be done around 8-10 am.
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  • Nole Egger
    Nole Egger Posts: 18
    All 4 went on last night at about 12:15. The first one reached 165 at about 9:15 this morning and the other three are still on. One more has to get to 165 and the other two are for pulling at 195. The other one to get to 165 had been at 151 for about the past two hours and just now went to 153. So maybe it is getting ready to move again and push on up to 165, then I can be down to only 2 left on!
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