Wow, did I blow it. How do you adjust for approximate time to cook as you increase the amount of meat you're cooking?
Prior to today, I've always cooked two butts (maybe 14-15 lbs Costco boneless) at a a time for pulled pork. Today I decided to double my butts (grand total about 30-35 lbs Costco boneless) and freeze all the extra for a camping trip we're doing in a couple weeks. Normally (15 lbs), it takes in the ballpark of 8-9 hrs at 225-250. Today, I'm already at 12 hrs, and the meet is only at about 175F and is still fairly firm. Cooking temps are about the same - fluctuating from 225-250 all day. I'm using a 22" WSM with water. Since its taken so long, I had to punt and order takeout for my wife, the kids, and I.
How should I have adjusted my estimated time (and thus start time) to account for the increased total weight? I had figured each butt was the same size, and at the same temp, each one individually should take around the same amount of time to properly cook (ok - in hindsight, this time the temps seem to have hovered closer to 225 than 250).
Prior to today, I've always cooked two butts (maybe 14-15 lbs Costco boneless) at a a time for pulled pork. Today I decided to double my butts (grand total about 30-35 lbs Costco boneless) and freeze all the extra for a camping trip we're doing in a couple weeks. Normally (15 lbs), it takes in the ballpark of 8-9 hrs at 225-250. Today, I'm already at 12 hrs, and the meet is only at about 175F and is still fairly firm. Cooking temps are about the same - fluctuating from 225-250 all day. I'm using a 22" WSM with water. Since its taken so long, I had to punt and order takeout for my wife, the kids, and I.
How should I have adjusted my estimated time (and thus start time) to account for the increased total weight? I had figured each butt was the same size, and at the same temp, each one individually should take around the same amount of time to properly cook (ok - in hindsight, this time the temps seem to have hovered closer to 225 than 250).