Multiple Pork Butt Cook Question

Gordon_Shumway · May 2015

I have smoked only single pork butts in the past and all have turned out pretty good, but I'm wondering if there is any difference in cook time when you're smoking two?

Also what is the ideal internal temperature? I usually shoot for 190 before I pull it wrap it in tinfoil and let it sit for 2 hours in an insulated cooler.

BYS1981 · May 2015

There will be a difference in cooking 2 because they will not finish at the same time, but that's it.

GuitarEC · May 2015

Just make sure you have adequate airflow between the two. I've smoked 2 butts in my LBGE at once with no issues.

My Best,

Eric "GuitarEC"
Metro Atlanta Area

Double Bogey · May 2015

I always do two at a time to ensure enough left overs. As others have said should not add to the time or require a higher cook temp. However, I tend to pull and wrap mine when the internal temp reaches 200-205. But that is just my preference. Good luck.

theyolksonyou · May 2015

The above is correct, however, I cook to feel, not temp.(if you're going to pull, not chop). I start check when it hits 190 and when all probes like buttah, I'm done.

Some me people say FTC adds, but I'm always satisfied pulling as soon as it's cool enough to handle.

Ladeback69 · May 2015

The only difference in time would be if one was say 10 pounds and the other 8 pounds. There may be an hour difference or so, but if close to the same weight there shouldn't be. @theyolksonyou, is correct, go by feel not temp. I only use temp as a guide to start probing for buttah.

Gordon_Shumway · May 2015

theyolksonyou said:

The above is correct, however, I cook to feel, not temp.(if you're going to pull, not chop). I start check when it hits 190 and when all probes like buttah, I'm done.

Some me people say FTC adds, but I'm always satisfied pulling as soon as it's cool enough to handle.

Do you use the thermometer probe to see if the meat is tender enough? Or do you use a fork?

theyolksonyou · May 2015

Usually the thermapen because it's handy, have used a skewer.

Ozzie_Isaac · May 2015

If you are cooking on multiple levels the ones on top will finish first (assuming same size). Ones closer to back hinge also tend to cook faster (tends to be hotter at back by hinge).

I check when temp hits 190. At that point I check every 30-60 minutes. I use my thermapen sometimes because it is handy. I have also used long skewers to check.

Pull when probes like warm butter, not at temp. I have done side by side cooks and ideal ftc for me is 2-5 hrs. Past 5 it begins to dry and less than 2 the flavors don't seem as intense. If less than 2 you can put some extra rub in when you pull and mix in.

hondabbq · May 2015

An LBGE will do a lot at one time. I'm doing 5x 8 pounders on Thursday.

Multiple Pork Butt Cook Question

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