Hi folks! I'm cooking for a crowd next month and would like to make pulled pork sammies. (For about 30 people.) Most pork butt reciepes I've read talk about 90 minutes or so per pound for a single 6-8 lb butt @ 250* or so in a WSM. Can anyone give me an idea of how that timing would change if I did four of them at once? Thanks! - Bob
Cooking Multiple Pork Butts
- Thread starter Bob James
- Start date
K Kruger
TVWBB 1-Star Olympian
You might have a 90 min/lb cook, you might not. It will depend on actual temps, temp of the butts going in, etc. Multiple-butt cookd do not take appreciably longer. There can be a bit more time needed because of the larger mass of meat, but cook times are dramatically different.
At low temps, most people figure closer to 2 hrs/lb. Even if it works out to a shorter cook, butts hold well. One should plan for adequate cook and hold time regardless, so as not to stress out about it during the cook.
At low temps, most people figure closer to 2 hrs/lb. Even if it works out to a shorter cook, butts hold well. One should plan for adequate cook and hold time regardless, so as not to stress out about it during the cook.
Ron Hunter
TVWBB Member
Kevin's correct - cook time depends on many factors.
Anymore, if I'm cooking butts, I always cook 4. I like roasts between 8 & 9lbs.
Three weeks ago, I put 4 butts on at about 10:30 p.m. All four were finished by around noon the next day. I used the MM, large water pan, smoked with a combination of hickory and cherry. The temps were pretty stable at around 250 - 260 (lid temp).
If you insulate them real well you can hold butts for a long time before pulling. With this particular cook, I was pushing 11 hours with temps above 140.
Regarding your question of cook time for 2 vs 4 - my experience is both. I've cooked 2 for longer periods than 4 - just depends on the different factors.
I don't believe in firing up the WSM unless it's full. Vacuum seal and freeze the leftovers - you'll never tell the difference.
Anymore, if I'm cooking butts, I always cook 4. I like roasts between 8 & 9lbs.
Three weeks ago, I put 4 butts on at about 10:30 p.m. All four were finished by around noon the next day. I used the MM, large water pan, smoked with a combination of hickory and cherry. The temps were pretty stable at around 250 - 260 (lid temp).
If you insulate them real well you can hold butts for a long time before pulling. With this particular cook, I was pushing 11 hours with temps above 140.
Regarding your question of cook time for 2 vs 4 - my experience is both. I've cooked 2 for longer periods than 4 - just depends on the different factors.
I don't believe in firing up the WSM unless it's full. Vacuum seal and freeze the leftovers - you'll never tell the difference.
Teddy J.
TVWBB Pro
One thing I've done before too is cook them to an internal temp of 175-180 a few hours ahead of time, and then foil the butt and set it in an empty cooler. After another 4 hrs or so, she's ready to go, but it also allows you more flexibility in the timing the cook with other foods, people coming, etc.