I’m going to be smoking two pork butts this weekend. One is #6lbs and the other is #3.42lbs. How do I manage them if they finish differently which I assume they will. Do I pull the one that finishes first and wrap and throw it right back in with the unwrapped butt? And just finish them staggered? They’re both boneless
Pork butts two different weights
- Thread starter Justin-MD
- Start date
Darryl - swazies
TVWBB Diamond Member
You will save a bit of time but not a ton....I cook this weight all the time.
You can always use the cooler and rest it in foil for an hour or so if you finish early....it will help.
I would start close to the same time you were going to and finish when it is done...don't rush it and then wrap up tight and place in a towel lined cooler until you are ready to pull it....it will still be steaming.
You can always use the cooler and rest it in foil for an hour or so if you finish early....it will help.
I would start close to the same time you were going to and finish when it is done...don't rush it and then wrap up tight and place in a towel lined cooler until you are ready to pull it....it will still be steaming.
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Brett-EDH
TVWBB Olympian
depends on the butt. some play nice, and some don't anywhere from 5-8 hours, depending on your cooking temp and the meat. once your porkies hit 170F, I'd wrap them to accelerate the run to the finish line. some people prefer to go without a wrap to maximize bark all the way.
you can always wrap and then unwrap once the butt probes nice and tender to reset the bark.
i'll occasionally cut a butt into 7-8 strips and make char siu out of it. cooking at a higher temp, say 300-350, i can get my chunks to 145/150F in less than 90 minutes.
just be patient and have some cold ones in the fridge. enjoy the ride and the reward.
DanHoo
TVWBB Olympian
I think if you started with smoke for a couple of hours, then raised the temp for hot-and-fast, you could get the three chunks done in about six hours. You should add at least an hour or two wrapped in a cooler as a key to the success.
The last couple of pork butts, I use what I've learned as "turbo" or some call hot-and-fast.
This one I tracked times, about six hours with the temp increasing over time ( intentionally ) to get the pork butts done faster.
The last couple of pork butts, I use what I've learned as "turbo" or some call hot-and-fast.
This one I tracked times, about six hours with the temp increasing over time ( intentionally ) to get the pork butts done faster.
