Shopping goof!!! Porkbutts x2

[Mac LA]

So I just goofed at the market...... I didn't think about it, but I ended up selecting a 8.2lb and another 6.4lbs when I could of gotten 2 - 7lbers.... I was just sooo excited to talk to someone willing to go to the back to pull several shoulders for me.

So how much did I screw myself? This is my first time smoking dueling butts.

How far off do you think my time will be off between the two?

hour or so?

 

[Bob Bass]

Could be the same cooking time. Or, could be the 8.2 # getting done, ie Tender, first. Who knows...
No 2 animals alike !

 

[Len Dennis]

Could always freeze one and save it for another day.

 

[Timothy F. Lewis]

I wouldn't worry about it, the smaller one might be done a little bit sooner but, that simply gives the advantage of getting the first one pulled and have a beer before doing the second one! Life does not give lemons to outdoor cookery! It gives opportunity for second beer and relaxation!

 

[Mac LA]

Could be the same cooking time. Or, could be the 8.2 # getting done, ie Tender, first. Who knows...
No 2 animals alike !

Lol alright, alright; fair enough. I guess I was thinking about the 40-1hr per lb general guideline.

Could always freeze one and save it for another day.

Not an option as it's for an entire group of family and friends.

I wouldn't worry about it, the smaller one might be done a little bit sooner but, that simply gives the advantage of getting the first one pulled and have a beer before doing the second one! Life does not give lemons to outdoor cookery! It gives opportunity for second beer and relaxation!

:laugh! ahhh, my favorite part!!!

 

[Mac LA]

Oh, do you all think it's a bad idea if I preload my wsm tonight to save me some time in the a.m.? We have been having some cooler (foggy weather) over the last few days, will this wet up my briquettes? I would close down all the vents, leave the ss door on and put the cover...???

 

[Timothy F. Lewis]

How much time to you really think it will save?
If it's really going to be wet, I'd hold off but do you generally store your coal where you will be working? If you do then, it won't make one whit of difference, the coal is at the same humidity as it would be if you start in the morning. I would not worry about it too much.

 

[Mac LA]

How much time to you really think it will save?
If it's really going to be wet, I'd hold off but do you generally store your coal where you will be working? If you do then, it won't make one whit of difference, the coal is at the same humidity as it would be if you start in the morning. I would not worry about it too much.

Not much, but time saved is time saved.

I do not, I store them inside a garage, I smoke outside (on the side of the house). I guess I shouldn't chance it just to save 5 mins...

 

[Maclane Jones]

I wouldn't not pre load the wsm if it's raining or foggy the birquets will take on moisture and will not burn right. The butts not a problem Start them at the same time when the smaller one is done wrap it in tin foil and put in a dry cooler it will stay hot for hours

 

[Mac LA]

I wouldn't not pre load the wsm if it's raining or foggy the birquets will take on moisture and will not burn right. The butts not a problem Start them at the same time when the smaller one is done wrap it in tin foil and put in a dry cooler it will stay hot for hours

Thanks, will probably forgo the idea and just not be lazy...lol

Do you all trim all the fat off the bottom of your butts?

 

[timothy]

Do you all trim all the fat off the bottom of your butts?

I don't and go FC down the whole cook ( I cook butts 275-300 temped at the lid ). Most of the cap renders off and your left with the little layer of pork nirvana called the false cap ( Cooks treat )

Tim

 

[Mac LA]

I don't and go FC down the whole cook ( I cook butts 275-300 temped at the lid ). Most of the cap renders off and your left with the little layer of pork nirvana called the false cap ( Cooks treat )

Tim

Thanks Tim. I did it the way last time but wasn't sure if it was correct (couldn't remember my class fundamentals).

I want to try a lil higher heat this time around, I did Harry Soo's recommended 250*, I'll probably bump it up to 265-275*.

 

[Robert McGee]

Mac LA;
I run pork butts at 275+ degrees all of the time without issue on both my 14.5" and my 18.5". I get excellent results and they finish quicker which is always a plus. I ALWAYS do two butts at a time on either smoker.

Keep on smokin',
Dale53

 

[Al Silverman]

I trim off the fat cap exposing the layer of meat (false cap) underneath. Then I score the false cap and its layer of fat and coat with a heavy amount of rub to produce a nice bark. Cook at 250°.

 

[Ron G.]

I'll agree with Mr. Lewis above - put em both on. If one is done sooner, makes the pulling easier since you don't need to process them both at once

Regarding the trimming- I've found that trimming the fat cap gives me more & better bark, plus shortens cooking time a bit.

 

[Mac LA]

Thanks guys. I'll have to trim up the fat cap next time.
I got up late, but they went on around 9:30a.m. The wsm hasn't moved a degree an 45mins. Lovin it. Less and less work the more cooks I do.

Anyway, had a question, any of you foil in aluminum pan vs just foil pouch? Anything wrong with the pan approach?

 

[Timothy F. Lewis]

I pan and cover, it's easier.

 

[Mac LA]

Enjoy.

Thanks for the help along the way everyone. This was only my second and third smoke on butts, and so far, my personal best. imo

 

[Bob Bass]

...Anyway, had a question, any of you foil in aluminum pan vs just foil pouch? Anything wrong with the pan approach?

Johnny,

Nice job ! Almost a set it and forget it machine...

Foiling vs Pan : Do you remember what Harry said regarding HOW you foil and why ?

 

[Mac LA]

Johnny,

Nice job ! Almost a set it and forget it machine...

Foiling vs Pan : Do you remember what Harry said regarding HOW you foil and why ?

Thanks Bob. The thing just gets better and better every time, or I'm getting better and better...

How? we did the pouch, yes, but last cook, my finger punctured the underside and created a mess (I should of doubled up). Can you expound, because I can't recall, I did foil over pan but I get the feeling it's not the same...???