2 pork butts

nucleargeek · 10-15-2004, 08:01 AM

Can anyone help me out. I'm going to be smoking two 6 lb pork butts...bone in... this weekend for a group of people...i normally just do one. Do I need to add any additional time for doing two, or will my usual 90 minutes per pound work. Let me know if anyone can help.

vance

jminion · 10-15-2004, 08:32 AM

Figure 2 hours a pound based on the largest of the two butts. If they finish early place them wrapped in H/D foil in a dry cooler. They will stay hot for hours that way.

The_Kapn · 10-15-2004, 08:33 AM

Vance,

Welcome to the forum! Jump over to Cattle Call and Introduce yourself.

To answer you question, most of us cook by meat temp for large meat cuts. Look here for a full discussion:
http://www.bandera-brethren.com/inde...ewtopic&t=2695

The "Roadmap" contains a wealth of info on common topics.

I cook by meat internal temps, but my time seems to go up with the "high thermal loading" of more meat. But, if airflow is not blocked, nothing signifigant.

What kind of cooker do you have--that will influence the effect and our guys own a bunch of each type!
A lot of us put the cooker in our signatures--helps interpret questions and answers :D
Hope this helps,
TIM

Admin guys--does this need to be "zoomed" over to Q-talk????

EDIT--Not contradicting jminion

I was writing while he was posting! Just different approaches (I think) and mine is one I find consistant for guys like me. Listen to Jim-for sure!

kcquer · 10-15-2004, 08:33 AM

Vance, Welcome Brother! It would help to know what you're cooking on. Most of us here list our gear in our signature line to help with such questions.

As a general rule I would say your usual allowance for time will be fine. A really full smoker presents a large thermal load and some additional time would be a good idea, but for 2 6# butts I'd say procede as normal.

Stop by Cattle Call and introduce yourself, and again Welcome.

Solidkick · 10-15-2004, 09:31 AM

Damn! JM, Tim and KC ALL over it at the same time, one post at 8:32, and two posts at 8:33. Great info and great questions guys!

THAT is what the brotherhood is all about.

You make me proud!

kcquer · 10-15-2004, 09:45 AM

Like I told the kpn, I love it when the choir all sings in the same key! :D

nucleargeek · 10-15-2004, 10:20 AM

Thanks to all who helped out....I'm sure it will turn out great

racer_81 · 10-15-2004, 10:45 AM

Welcome Vance.

What sort of pit are you gonna cook the butts in?

Drop on over to Cattle Call to introduce yourself !!!

willkat98 · 10-18-2004, 11:51 AM

Vance, how'd they turn out?

BigBelly · 10-19-2004, 09:42 AM

Good luck on your butts. I am sure with all the advice that was given to you already you will have nothing but success!

10-15-2004, 08:01 AM	#1
nucleargeek Full Fledged Farker Join Date: 10-15-04 Location: Midlothian, TX Downloads: 0 Uploads: 0	2 pork butts Can anyone help me out. I'm going to be smoking two 6 lb pork butts...bone in... this weekend for a group of people...i normally just do one. Do I need to add any additional time for doing two, or will my usual 90 minutes per pound work. Let me know if anyone can help. vance

10-15-2004, 08:32 AM	#2
jminion is one Smokin' Farker Join Date: 07-07-04 Location: Federal Way WA Downloads: 0 Uploads: 0	Figure 2 hours a pound based on the largest of the two butts. If they finish early place them wrapped in H/D foil in a dry cooler. They will stay hot for hours that way. __________________ Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles

10-15-2004, 08:33 AM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Vance, Welcome to the forum! Jump over to Cattle Call and Introduce yourself. To answer you question, most of us cook by meat temp for large meat cuts. Look here for a full discussion: http://www.bandera-brethren.com/inde...ewtopic&t=2695 The "Roadmap" contains a wealth of info on common topics. I cook by meat internal temps, but my time seems to go up with the "high thermal loading" of more meat. But, if airflow is not blocked, nothing signifigant. What kind of cooker do you have--that will influence the effect and our guys own a bunch of each type! A lot of us put the cooker in our signatures--helps interpret questions and answers :D Hope this helps, TIM Admin guys--does this need to be "zoomed" over to Q-talk???? EDIT--Not contradicting jminion I was writing while he was posting! Just different approaches (I think) and mine is one I find consistant for guys like me. Listen to Jim-for sure! __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

10-15-2004, 09:31 AM	#5
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	Damn! JM, Tim and KC ALL over it at the same time, one post at 8:32, and two posts at 8:33. Great info and great questions guys! THAT is what the brotherhood is all about. You make me proud! __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

10-15-2004, 10:45 AM	#8
racer_81 Babbling Farker Join Date: 08-11-03 Location: Richmond, TX Downloads: 0 Uploads: 0	Welcome Vance. What sort of pit are you gonna cook the butts in? Drop on over to Cattle Call to introduce yourself !!! __________________ This Space Left Intentionally Blank

10-15-2004, 08:33 AM	#4
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	Vance, Welcome Brother! It would help to know what you're cooking on. Most of us here list our gear in our signature line to help with such questions. As a general rule I would say your usual allowance for time will be fine. A really full smoker presents a large thermal load and some additional time would be a good idea, but for 2 6# butts I'd say procede as normal. Stop by Cattle Call and introduce yourself, and again Welcome.

10-15-2004, 09:45 AM	#6
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	Like I told the kpn, I love it when the choir all sings in the same key! :D

10-15-2004, 10:20 AM	#7
nucleargeek Full Fledged Farker Join Date: 10-15-04 Location: Midlothian, TX Downloads: 0 Uploads: 0	Thanks to all who helped out....I'm sure it will turn out great

10-18-2004, 11:51 AM	#9
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	Vance, how'd they turn out? __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

10-19-2004, 09:42 AM	#10
BigBelly is one Smokin' Farker Join Date: 07-28-04 Location: Elizabeth CO Downloads: 0 Uploads: 0	Good luck on your butts. I am sure with all the advice that was given to you already you will have nothing but success! __________________ Big Boy Jerky Authentic Hardwood Smoked Jerky [url]www.bigboyjerky.com[/url] Family BBQ and Catering ~: Proud Bandera Owner :~

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