<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chet Kreidler:
Thanks everyone, this will make things easier. I was trying to figure out when to start 2 8 pound butts to have them done at a certain time but with the cooler hold times that you have reported it give me some wiggle room. </div></BLOCKQUOTE>
I've had 8 lbs butts take 9 hours and them take 15. I start early now because the cooler thing works so well. As everyone stated, 5 hours is no problem the cooler if foiled and insulated.
My cook from Friday night took about 13 hours or so. Didn't get the individual weights, but both butts weighed in at 17 lbs.
If you start to run short on time and need them ready, you can get them to temp faster by foiling the butts at the end of the smoke. You can easily get 10 degrees in an hour. However, I always like my meat to be done early so it can rest.