4 Butts


 
R

Ron Hunter

TVWBB Member
Still a relative newbie so I just want to double-check some basics. This Thursday night, I will put 4 bone-in butts in the bullet (1st time for 4 at once) I will use the MM method and have the brinkman large pan. Since the night temps will be lower than I've cooked before, I'll use hot tap water to start with - using water method because I haven't tried the other methods and this is meat for two parties. Smoke wood will be only cherry and a lot of it. I don't think the cooking time be appreciably more with the two other butts? I'm thinking if I can keep the temps similar to my other cooks the major difference will be getting cold meat up to cooking temp.

I'll start them off around 10pm. Expect to take them off anywhere from 12 -2pm. What do you think? I need them to be finished nlt 3pm to allow for setting time prior to pulling.

Thanks!
 
Sounds pretty sound.
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I wouldn’t use any more wood than you like when you cook 2 butts. It’ll probably take a little longer to get everything settled out for the night. Depending on your pit temp, that doesn’t sound too bad. Butt, 4 butts in holding will hold for many hours when properly stored so I’d err on the safe side and start earlier. Good luck.
 
How big are the butts? I'm with Bill, I'd err on the side of finishing a bit early and holding in a cooler for a few hours vs. not getting them done in time or having to remove early. I'd consider starting around 8 or 9 depending on the size.
 
Put the larger butts on the top shelf and the smaller on the bottom shelf. What pit temp are you planning? I run 225 grate and often take about 18 hours on a butt cook.
 
When I do 4 butts, I won't add water until I get temps to just past where I want them.

Usually, I don't add water just until I go to bed.
 
Thanks for the info.

Regarding size and time.

The four butts are in the 8 - 10lb range. I use a smaller fryer thermometer. It takes the lid temp about 3 inches below the top vent. For my summer cooks I shot for 220-225 at night then 1st thing in the morning I would open the bottom vents to get to lid temp in the 240 range. Since it's colder, I'm thinking I'll try to get a level temp at least 230 and in the morning try to kick it up to around 250. Because it's colder, I expect to have to add fuel sometime Friday morning - have never had to before. Guess I'll find out!

I think you're right on starting earlier. Our party Friday night kicks off @ 6:30. So I'm thinking about starting the butts nlt 8 pm.

Does this still sound like a reasonable plan. BTW - I've been able to store the butts from previous cooks (foiled) in a cooler for over 5 hours and still retain a temp over 140. (use newspaper, towels, the meat, then towels and newspaper again.

Thanks, I really appreciate the commments.
 
Ron,

I did the same thing last Thursday night. First of all the top and bottom racks will cook within 5 degrees of each other once the pit has settled in.
Second, go one step further than hot tap water I always do a pre boil of the water bring the water to a raging boil on your stove an dump it into the brikman pan.
Third, let you meat sit at least 30min at room temp this will help with stabalizing the pit.
Finally, after I put my 4 butts on I turned the vents to 1/2 open and went to sleep. The pit was at 241 in the morning and the butts were 167 internal.
Dont worry about finishing early they will hold wraped in HD foil for severl hours if you place them in a cooler.
Also, you can even cook them Wed night shred and reheat the next day. There is nothing like reheated pork butt. Think about it doesnt your meat always taste beeter the next day?
Good luck
 
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