Cooking one pork butt in the WSM

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It seems that all recipes I see are for cooking 2 or more butts at one time. I just want to cook one (this time). Does the 1 1/2 hrs. per lb. rule apply with less meat in the smoker? Will I have to be more diligent at keeping an eye on the temperature?
 
Ken,

The cook time will be real close with 1, 2 or 4 butts. It takes longer to get up to correct temps with more meat but after you hit your target temps the cooking time is almost the same. With only 1 you will need to shut down vents quicker compared to 2 or 4 but thats about it. It still takes 10 - 16 hours no matter how much meat you start with. The 1 1/2 hr. per lb. rule I throwed out the window long time ago, don't go by that. Every cook is different and each peice of meat is different so you get different times. Just cook to internal temps of 190 or so no matter the time. May be 12 hours may be more.

The temps vary and jump around because of vent adjustments and wind and leaks. The amount of meat does not affect temp variations.

Randy
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken M:
It seems that all recipes I see are for cooking 2 or more butts at one time. I just want to cook one (this time). Does the 1 1/2 hrs. per lb. rule apply with less meat in the smoker? Will I have to be more diligent at keeping an eye on the temperature? </div></BLOCKQUOTE>
I almost always cook just one butt. I use 1.5 - 2 hrs per lb as a guide, It'll get you close. Now if you are cooking for a specific time say dinner at X O clock figure on 2 hrs per lb and add a extra hr or 2 just to be safe. Butts are easy to hold and keep hot in a decent cooler for many hrs.
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I've always cooked two butts because they come packaged that way from my Sam's. I'm thinking of cooking four next time and beyond. The work is almost the same so I can't imagine doing just one.

Also, pulled pork freezes and reheats real well. Get a foodsaver and cook multiple butts.
 
Wednesday I cooked a rack of ribs and a small butt. I put the butt on the bottom rack and the ribs on the top. I pulled the ribs after 3.5 hrs and put the butt on the top with a temp probe. After 6 hrs the butt was 189*. Ate the ribs for dinner and my wife foiled the roast for dinner the next night. We didn't pull it but sliced it.
 
You guys are great! I am confident and prepared to cook one magnificent butt and enjoy a sweet football Sunday with the Bears taking down the Chiefs!

Thanks all,

Ken
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken M:
You guys are great! I am confident and prepared to cook one magnificent butt and enjoy a sweet football Sunday with the Bears taking down the Chiefs!

Thanks all,

Ken </div></BLOCKQUOTE>
one magnificent butt and enjoy a sweet football Sunday with the Bears taking down the Chiefs!

Ken, I live kansas city, it's not the Chiefs it's the chefs. Raider fan of kansas city.
If you like Ken I can send you a form to join the Raider Nation!
 
Okay, quick help. I am going to cook four butts, each around 6 pounds, starting tonight. Does the approximate 1 1/2 per pound apply to the total of all the butts or the average of each one? I know you may add some due to the additional meat but any other thoughts?

Bob
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert T.:
Okay, quick help. I am going to cook four butts, each around 6 pounds, starting tonight. Does the approximate 1 1/2 per pound apply to the total of all the butts or the average of each one? I know you may add some due to the additional meat but any other thoughts?

Bob </div></BLOCKQUOTE>
BOB, just figure 1.5 - 2 hrs per lb of the average butt weight. 4 butt's at 6-6.5 lbs lbs a piece might add a little extra time but not that much. Just figure 1.5 - 2 hrs for the average weight of the 4 butts plus a hr or so. 10 -14 hr cook for 4 of them.
 
Bryan,

Thanks for confirming what I was thinking. I figured I didn't need to cook them for 36 hours (1.5 hours x 24).

Bob
 
Since we're talking volume of meat and affect, if any, on cooking times, what about maximizing the amount of meat cooking with a smoke? With little kids not easy to dedicate even 4 hours to a smoke. I would like to load my WSM down with pork butt, brisket, plus maybe a fattie since I never tried one.

Problems or just go for it - it'll be just one big smoky, fat dripping, collagen melting smoke ring orgie.
 
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