Question about Smoking multiple butts - how to calculate the expected time on the smoker

norsican

Newbie

Original poster

May 2, 2012

25

10

OKC Metro

• Oct 9, 2012

• #1

Noob Question. 

When Calculating the expected smoke time for mulitple butts do I take the total weight of the Meat or the larger of the two? Is there some other calculations I need to be making?

For instance:

Scenario 1: 

5lb butt

6lb butt

2 hours * 6 = 12 hours

or

Scenario 2:

5lb butt

6lb butt

2 hours * 11 = 22 hours

I realize they are done when they are done but we'll be eating on with a group of friends at the house and need these to come off about 430 at the latest. I'm trying to figure out what time I need to have these things in the smoke.

 

dad of four

Smoke Blower

Jul 11, 2012

94

12

Dayton, OH

• Oct 9, 2012

• #2

Assuming there is adequate spacing between the two butts, Scenario #1

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Oct 9, 2012

• #3

There might be some slight variance depending on how often you open the cooker but scenario 1 is pretty close

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Oct 9, 2012

• #4

Scarbelly said:

There might be some slight variance depending on how often you open the cooker but scenario 1 is pretty close

Click to expand...

X2

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Oct 9, 2012

• #5

Dont forget to rest them in the cooler for an hour or so too..

http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

 

norsican

Newbie

Original poster

Thread starter

May 2, 2012

25

10

OKC Metro

• Oct 9, 2012

• #6

Thanks all, 

Coming off at 1630 gives me an hour in the cooler and pulling it as they arrive with a minimum 30 minutes or more to spare. 

 

I

ice daddy

Meat Mopper

Jan 19, 2012

154

12

North Florida --Tallahassee

• Oct 9, 2012

• #7

Scarbelly said:

There might be some slight variance depending on how often you open the cooker but scenario 1 is pretty close

Click to expand...

I agree with Scarbelly on this.

That is one of my biggest problems.  I usually have friends over when I'm smoking and keeping them from opening the cooker is a pain.  I have done 8/9 butts at one time and cook time is a moving target for me, so I don't go by the time as much a the internal temp.  I have lang 120 so when its loaded up the smoke flow changes the more you put in and I have to allow for that.  If your doing just 2 butts I kinda agree with scenario #1 except I would do 2 hours * 5 = 10hrs.  The reason I would go with the smaller butt to figure time is so I don't over cook the smaller butt.  When it's done take it off and wrap it.  Let the larger butt finish and then do the same.  Hope this helps. 

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Oct 9, 2012

• #8

Ice Daddy said:

I agree with Scarbelly on this.


That is one of my biggest problems.  I usually have friends over when I'm smoking and keeping them from opening the cooker is a pain.  I have done 8/9 butts at one time and cook time is a moving target for me, so I don't go by the time as much a the internal temp.  I have lang 120 so when its loaded up the smoke flow changes the more you put in and I have to allow for that.  If your doing just 2 butts I kinda agree with scenario #1 except I would do 2 hours * 5 = 10hrs.  The reason I would go with the smaller butt to figure time is so I don't over cook the smaller butt.  When it's done take it off and wrap it.  Let the larger butt finish and then do the same.  Hope this helps. 

Click to expand...

Totally agree...... The only thing I would add is leave yourself enough time for the big one to finish. As long as you keep the meat over 140 for hot holding you are good to go.

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• Oct 9, 2012

• #9

Cooking temp should also be part of your calculations.

 

norsican

Newbie

Original poster

Thread starter

May 2, 2012

25

10

OKC Metro

• Oct 9, 2012

• #10

Thanks for the feedback. 

Will always go by internal temp, just want to be able to allow for enough time for it to get there. If I allow for 2 hours per pound, I know when to start really eyeballing IT instead of smoker temp. 

I only have a single probe therm so it has to do double duty.