Hello everyone, I am planning on cooking two pork butts on my WSM this weekend and would like to ask some beginner questions. Is it better to cook both butts on top rack if they will fit? Or is it better to cook one on top and one on bottom? Also, about how much time per pound should I plan for at 225 degrees? Just wondering if I should expect a time change with so much more meat on the cooker. I cooked an eight pounder a few days ago and it took 12 1/2 hours but it was a very cold night. Also, what is best internal temp for meat to pull at? Thanks for any input.
Two pork butts on WSM
- Thread starter DeeC.
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Ken Nelson
TVWBB Super Fan
Hi Dee,
Here’s my take on cooking two butts at once on your WSM. Either method should work fine with just a little intervention.
With both butts on the top rack, the sides on the outer perimeter of the grates will be exposed to higher temperatures than the inside because of the direct heat coming up the side of the cooker. About halfway through the projected cooking time, turn the butts to even out the exposure to the higher temps.
With a butt on each grate, the temps at the top grate may be 15 degrees or more higher than the bottom. If one butt is larger than the other, put it on the top grate. If they are approximately the same size, swap the top and bottom around the halfway point to even out their cooking times.
Let the butts come up to room temperature before putting them in. With the increased amount of “cold” meat being introduced, the cooker’s temperature will drop a bit more and take longer to recover than with a single butt. To be safe, plan on it taking the better part of an hour longer to cook two butts than one. As always, if they’re done early, wrapping them and holding in a warmed cooler will allow you to keep them at a safe temperature for a couple of hours until serving time.
The best temperature I’ve found for pulled pork is 195 degrees internal. At about the point, the butts will appear to “slump” or collapse onto themselves and the bone will offer no resistance when you give it a twist.
As far as cooking times, close to two hours per pound sounds about right for cold weather cooking. Keep the WSM out of the wind as much as possible and it won’t care what the outside temperature is.
Good luck and I’ll let you know where to send any leftovers.
Ken
Here’s my take on cooking two butts at once on your WSM. Either method should work fine with just a little intervention.
With both butts on the top rack, the sides on the outer perimeter of the grates will be exposed to higher temperatures than the inside because of the direct heat coming up the side of the cooker. About halfway through the projected cooking time, turn the butts to even out the exposure to the higher temps.
With a butt on each grate, the temps at the top grate may be 15 degrees or more higher than the bottom. If one butt is larger than the other, put it on the top grate. If they are approximately the same size, swap the top and bottom around the halfway point to even out their cooking times.
Let the butts come up to room temperature before putting them in. With the increased amount of “cold” meat being introduced, the cooker’s temperature will drop a bit more and take longer to recover than with a single butt. To be safe, plan on it taking the better part of an hour longer to cook two butts than one. As always, if they’re done early, wrapping them and holding in a warmed cooler will allow you to keep them at a safe temperature for a couple of hours until serving time.
The best temperature I’ve found for pulled pork is 195 degrees internal. At about the point, the butts will appear to “slump” or collapse onto themselves and the bone will offer no resistance when you give it a twist.
As far as cooking times, close to two hours per pound sounds about right for cold weather cooking. Keep the WSM out of the wind as much as possible and it won’t care what the outside temperature is.
Good luck and I’ll let you know where to send any leftovers.
Ken
Jim Minion
TVWBB Emerald Member
Dee C
I cook 2 on the top rack on a regular basis and find no ill effects. I normally put the meat on cold (right out of the frig), I also don't worry about maintaining say 225?. A cooking range from 225 to 270? is fine with me. I find that a 7 to 9 pound butt will take aprox 12 hours to cook. Exposure to the direct heat is where bark will be produced so keep that in mind.
I don't find the outside temp to effect cooking times much, wind is another story, stay out of the wind if possible.
Jim
I cook 2 on the top rack on a regular basis and find no ill effects. I normally put the meat on cold (right out of the frig), I also don't worry about maintaining say 225?. A cooking range from 225 to 270? is fine with me. I find that a 7 to 9 pound butt will take aprox 12 hours to cook. Exposure to the direct heat is where bark will be produced so keep that in mind.
I don't find the outside temp to effect cooking times much, wind is another story, stay out of the wind if possible.
Jim
Hey Jim, I was hoping you might see this post. In that case then it would be better if they were both on top, at least as far as bark is concerned. Last time I cooked I was very careful to maintain 225 degrees. Its good to know I can relax a little more. Thanks for the reply.
Jim Minion
TVWBB Emerald Member
Bark is to allow the higher temps to overcook the outside layer of the butt. As you pull the butt you mix the bark into the mixture.
As far as pit temp goes the range is what I shoot for, 225 to 270? for most Q, as high as 325? for poultry. I will add water as needed and vent adjustments to stay below 270?.
I've never found a pit that cooks with charcoal or wood that the temp does spike and dip some during the cook. The thing about the WSM is that those dips and spikes are easily controled.
Jim
As far as pit temp goes the range is what I shoot for, 225 to 270? for most Q, as high as 325? for poultry. I will add water as needed and vent adjustments to stay below 270?.
I've never found a pit that cooks with charcoal or wood that the temp does spike and dip some during the cook. The thing about the WSM is that those dips and spikes are easily controled.
Jim
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