6 Butts & Chicken on G2 Today (Updates)

Getting 2 more cooks on my G2's today and tomorrow. Today I have 6 Butts, 2 chickens, and 10lbs of quarters going on. Tomorrow will be 2 butts, 1 brisket and ribs, so kind of my first comp practice run.

I'll be updating as the cook goes along today.

Here is all the meat I got yesterday.


Butts and chicken getting ready to rub/brine


All the chicken is in the brine. Will probably put it on late afternoon.


Butts rubbed. I'm doing 2 in pans to get more juice and then 4 others on 1 rack to show the spacing in the G2 Party. All the butts were right around 9lbs. One was 9.5 and one was around 8.5.


Here are the 4 butts on one rack. So you can definitely get 4 decent sized butt on a rack


Here are all 6.


In term of temperature I want to run close to 275. I got it up to temp and putt the butts on at 11:45am. Now about 2 hrs later temp has dropped to 250 and has sat right there for a while so I have opened up both vents fully.

I lit it with 2 weber cubes in the back and am thinking about starting another one in the front right now to see if that helps to amp the temp back up. Just using KBB.

I bought a CyberQ II off a fellow Brethren to control both G2's, but am not going to use it for a while till I learn it on my own . I actually don't even have the BWS adapters and have purposefully held off so I'm not tempted :razz:.

cpw said:

If the G2's are anything like the Fatboy, opening and closing the chimney damper makes much more of a difference in controlling the temps.

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Thanks. I have it wide open right now and think I'm just going to let is ride out without lighting any more cubes. Nothing wrong with a steady 250 :biggrin1:

Untraceable said:

I didnt think you'd get 4 on a rack. hopefully its not choking off the airflow too much

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As of right now I don't think so. There was spacing around them. Not a ton, but they weren't jammed tight against each other. Definitely airflow in the middle, front and back. Plus they should shrink as they cook. They look pretty right now. I'll take a pic at 3 hrs to show what they look like.

Temp update: At 2:24pm back up to 270.

Untraceable said:

yeah, a butt shrinks like 20% in the first couple hours

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And they have. I'll take a pic. The temp jumped quickly to 288 when I wasn't looking and I shut the vents a little and backed it down to 280 which I'm happy with.

Here are the butts after about 3.5hrs. These are all fat side up.


2 panned butts. These were fat down. The color from the butts on the rack above is much darker due to the nature of the BWS. Was thinking about doing a rack shift, but just gonna be lazy. Still haven't determined if I will foil any of the non pan butts. Most butt temps around 140-150.

tyotrain said:

How long is your water lasting ? And burn time. Food looks great


Have fun and happy smoking
BBQ UP

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Water has been lasting 5-7hrs. Not many cooks on them yet. I ran the chubby for a solid 12hrs with butts on for 6 and then just let it run till done. The party today seems to burn faster with more meat in there. I'll know later

Getting the whole chickens ready.


I would normally tie them up but I don't have any twine at the moment. They are flailed out here but you could get 4 in there. Everything is foiled below so I put them on. Once the foiled stuff comes out I will do the chicken quarters.


Here is the charcoal left after about 6hrs of running mostly around 275.

SimcoBBQ said:

How many pounds of charcoal do you have in there?

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I didn't measure this time. I did measure on a post I did on my chubby. Based on that I'd guess I put 10lbs in.

So here are some pics of the end products. Overall the cook went great. The butts almost all finished at different times. What is funniest is the smallest butt finished last and the largest of the 6 finished first :loco:. Haven't had that happen in a while.

Here are the whole chickens. Man they were juicy.


Here's an idiot and finished leg quarters:becky:. The top rack definitely gets more heat. The skin was almost crispy on those and the rack below the skin was chewy, but I was cooking it all for pulled chicken.


6 butts yielded 27.5lbs of pulled pork. Freezing 25lbs of it and the other 2.5lbs is for brunswick stew tomorrow.


Getting a better feel for my BWS. Burning around 275 goes through the charcoal faster. I filled the pan (not sure how much) and towards the end I wasn't sure if it would make it all the way since I cooked the chicken right as the butts were coming off. So I added a few more lbs for good measure. I'd guess is was 12-13lbs and that lasted around 12hrs. I had to fill the water pan a 2nd time.

Tomorrow is a semi full (no chicken) comp practice. Having some friends over to cook for.

GMDGeek said:

Awesome thread - great looking meats! Only thing I could recommend with freezing that much meat is Food Saver or Vacuum sealer! I can't say how much I've lost cause of zip locks...

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Thanks. I do own a vacuum sealer, but was out of bags. For pulled pork I don't mind the ziplock freezer bags since you can get almost all the air out. Maybe a tiny pocket of air by the zipper is left, but works pretty well in a pinch. Things like ribs are tough to get the air out and I only use the vacuum bags.