Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Boston Butt - Multiple

Unknown
Unknown
edited November -0001 in EggHead Forum
I have smoked numerous Boston Butts in the past, usually two 7 pounders, tied together into one, and the typical smoke time is 20 hours at 220 grid temp. I am growing tired of removing all of that string at the end, it gets imbedded in the meat, & takes some of the bark with it when removed. If I were to do the 2 Butts separate on the rack, can anyone tell me what, if any, time adjustment I should expect? Of course, this is for Easter and its not a particularly good time to experiment, so I need to know from someone who has done this, thank you - Zippylip
· Share on FacebookShare on Twitter

Comments

  • stike
    stike Posts: 15,597
    Zippylip,
    i wouldn't tie them together in the first place. would make for a longer cook.[p]two butts side by side are the same (pretty much) in cooking time as just one. seven hours, two hours a pound, roughly. say fourteen hours.
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Mark
    Mark Posts: 295
    Zippylip,
    I've cooked as many as 4 7lb butts on a large egg (with a raised grid) and never had any problems and it actutally only slightly added to my cook time with the additional meat.
    · Share on FacebookShare on Twitter
  • EddieMac
    EddieMac Posts: 423
    You've received good advice here....The only thing I'm curious to know about is why you would them in rack during the cook....I toss my Boston Butts on the grill and over the drip pan that sits on the platesetter.....No rack needed...just put them on the grill over the drip pan and platesetter.....[p]Go ahead and experiment....Butts are awfully had to mess up....[p]Happy Easter![p]Ed McLean
    Ft. Pierce, FL
    · Share on FacebookShare on Twitter
  • Wise One
    Wise One Posts: 2,645
    Zippylip, if you're getting butts that are tied up then they are boneless. I prefer a bone-in butt as I think it provides a bit more flavor. However, I'd take the string off before I threw them on. It might cook a bit faster and give you a bit more bark but it will be easier.

    · Share on FacebookShare on Twitter
  • Fire in the Hole
    Fire in the Hole Posts: 128
    Zippylip,[p]Here are three 8+ pounders on my large. I have seen where others have done even more.[p]BGE014.jpg

    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    eddiemac,
    I do the inverted plate setter with a drip pan, then the grid, then a v-rack ontop of the grid, I use the rack simply for ease of carrying the butts to the egg & again in taking them off, usually after 20 hours the meat is somewhat stuck to the rack & rather than trying to pull it off of the entire grid, i just carry the rack back into the house by its handles.
    · Share on FacebookShare on Twitter

Categories