I've done one pork butt on the top rack but this time I'm attempting to cook a few more and have some questions.
I need to have food ready for an event around 12 noon this coming Saturday.
I'll be bringing pork butt as one of the main food items. Hamburgers and hot dogs will also be cooked on site.
My local butcher has pork butts two to a pack (cryovak) each weighing 5-6 lbs, (bone in).
I'm estimating that I may be able to fit 3 of these sized butts on each rack.
I'm also estimating that the cook time should be in a range of 8 to 12 hours to a meat temp of 195-200. (based in 1.5 to 2 hrs per lb.)
I plan to start the cook around 11pm and be done somewhere between 7am to 11am.
Using Minion method
fuel: lump-mesquite (15%), Kingsford brickets (85%), with chunks of apricot
Brinkman charcoal pan for water
I don't plan on getting up to baste much, other than maybe spray a little apple juice when I check temps and water once in the night.
Any comments on my estimations are appreciated.
John
I need to have food ready for an event around 12 noon this coming Saturday.
I'll be bringing pork butt as one of the main food items. Hamburgers and hot dogs will also be cooked on site.
My local butcher has pork butts two to a pack (cryovak) each weighing 5-6 lbs, (bone in).
I'm estimating that I may be able to fit 3 of these sized butts on each rack.
I'm also estimating that the cook time should be in a range of 8 to 12 hours to a meat temp of 195-200. (based in 1.5 to 2 hrs per lb.)
I plan to start the cook around 11pm and be done somewhere between 7am to 11am.
Using Minion method
fuel: lump-mesquite (15%), Kingsford brickets (85%), with chunks of apricot
Brinkman charcoal pan for water
I don't plan on getting up to baste much, other than maybe spray a little apple juice when I check temps and water once in the night.
Any comments on my estimations are appreciated.
John