Question on 2 Pork Butts


 
K

Kurt_C

TVWBB Member
Hey all,

I have a quick question on smoking 2 10lb boston butts. I've done single 10lbers a few times now, and have found that 18 hrs is usually what it takes (understanding that every cut of meat cooks a bit differently of course). However, I've never done 2 of them before. One will be on the top rack and one on the bottom. What sort of times am I looking at for this? I have an 18.5" WSM, and will be using lump, filling the chamber with unlit, with about 1/3 chimney lit. Also, should I consider swapping the butts from top to bottom, or simply pulling one of them first, as I assume one will cook faster than the other? Sorry if this question's been asked already - couldn't find anything similar on the forums. Thanks in advance.

Kurt
 
I wouldn't worry with swapping, but the top one will usually get done a tad sooner if using water, or a good bit sooner if using nothing but a foiled pan. However, if using a clay pot base or sand in the pan, the bottom butt will probably be done first. How close your heat sink is to the bottom grate is a factor, as well as if you preheat the smoker before putting the meat on.

Two butts won't take much longer than one if you're only measuring cook time after getting the cooker up to temp. I either go with water or a clay pot base, and with that much meat would have no problem filling the chimney to the top of the handle to light. Good luck with it, and if you have problems getting up to temp you can always foil 'em after getting good bark. If you don't put it off too long, that can cut a LOT of time off the cook. ;)
 
Kurt, mine usually take anywhere from 12-16 hours. Dave's right shouldn't take too much longer than when cooking just one. Forget about swapping. Lets out a lot of heat while attempting to do this.
 
I agree that the time is dependent o. The individual cuts of meats and not the combined weight. I have done two 9-10 pounders on the top rack several times to avoid the concern of different cooking temps between the racks

Mike
 
It would be a whole lot simpler to just put both on the top rack. Might be a tight fit at first, but they will shrink considerably.
 
Thanks for the replies everyone. I just assumed I'd never get 2 of them on 1 rack, but if I can make it fit, I'll go that route for sure. I am using water in the pan. It sounds like I may need to light more than 1/3 chimney to get up to temp with that much meat, so I may go with a full chimney(thanks Dave) - can always adjust the temps using the vents and if I need to add more lump, no big deal. The big day is Aug 31, so I'll be putting them on the evening of Aug 30. Will try to get some pics of the smoke!
 
Kurt, wouldn't use a full chimney of lit. I don't use more than 15-20 briqs in mine. I let the temp get up to about 220 then I add the cold meat. Only time I've ever used close to a full chimney is on HH cooks. Easier to control temps on the way up rather than fight to get them down
 
Kurt,

I do the up and down configuration fairly regularly, but with just two butts I'd try to get them on one level. If they "spread" then use a couple of bamboo skewers to hold them apart. Even if you go up and down you'll be fine. My experience with a foiled pan and no water (I went cold turkey a couple of years ago and have never looked back) tells me that the butts will be done in fairly similar times. The butts I do tend to be 8 lbs each and they typically get done within 30 minutes of each other. Once they break through the plateau they fly, and the temp diff for me doesn't hold up the plateau top vs bottom too much, if any. And I echo the lit remarks. I can get 300 easy at the lid with 13-15 lit coals on top of the minion. I shoot now for 230 in my butt cooks, so 10-12 are all I need. Good luck on whatever you do; it will be great!
 
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