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Quick Boston Butt Question!

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ClayWhite88
ClayWhite88 Posts: 53
in EggHead Forum
Boss man asked me to do a few Boston Butts to feed folks at a kayak fishing seminar on Saturday. I have cooked plenty of boston butts on the egg before but Ive never done two at a time. I cook at 250 for about 2 hours a pound normally. I have two bone in butts at around 7.5lbs each and need a little help for the time. Should I allow more time and cook for a total of 15lbs or will they cook individually in the same or close to time?

Thanks guys!

Clay White
Pensacola, FL
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  • JRWhitee
    JRWhitee Posts: 5,678
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    I just did 2 butts this weekend put them on at 10:00pm at 260 dome indirect at 8:00 am the temp read 250 and internal butt temp was 200. They were perfect. The were about 7.5lbs each. Us Whites need to stick together...lol
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Tjcoley
    Tjcoley Posts: 3,551
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    They will cook individually same as if cooking only one but monitor temp on both, as every hunk of meat is different. Even equal size, one may finish long before the other.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • ClayWhite88
    ClayWhite88 Posts: 53
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    Thanks guys I appreciate it! I never cook with time restraints so I'll usually just have cocktails till the foods done! This one i gotta have done in a window.

    JRWhitee, You aint kiddin! Fine bill fish you got there also!
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  • JRWhitee
    JRWhitee Posts: 5,678
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    My daughter caught that one on her first deep sea fishing trip with me in Cabo. She's hooked....
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • calracefan
    calracefan Posts: 606
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    start early , then if they finish early which hopefully not too early, wrap in foil and through in a cooler.They will stay warm for quite a while this way.
    Ova B.
    Fulton MO
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    You could also try to turbo them.....

    It works for me, though I would understand discomfort with a new technique for a "high-level" cook. Perhaps try it for just you first.
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  • Max232
    Max232 Posts: 76
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    Is this the GCKFA kayak rigging clinic in gulf breeze?

    Stereo egging w/ xl and med eggs! BBQ guru

     http://www.facebook.com/BeerGutsAndPorkButtsBbq

     

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  • ClayWhite88
    ClayWhite88 Posts: 53
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    Max232 said:
    Is this the GCKFA kayak rigging clinic in gulf breeze?
    Max232 Yes it is. At Hot Spots! Just put them on and shooting for around 8am!

    I have done the turbo method on ribs and they turned out FANTASTIC but a little sketched out trying something new on something like this!
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  • Max232
    Max232 Posts: 76
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    My son is going to that clinic, I have 6 butts to cook tonight for a MMA event in Pcola tomorrow night. Good luck with your cook, I'm sure they will turn out great.

    Stereo egging w/ xl and med eggs! BBQ guru

     http://www.facebook.com/BeerGutsAndPorkButtsBbq

     

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