Twin Boston Butts

zzrguy

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Feb 9, 2014

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• Jan 16, 2016

• #1

Hows it going boys well once again I'm smoking up the firehouse. I picked up two 7.5ish Boston Butts I'm going to smoke them in the MES how long do you think it should take to do these two bad boys.
I was thinking of throwing them in around midnight at 220° so they be done around noon is that to early.

 

Last edited: Jan 16, 2016

zzrguy

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Feb 9, 2014

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• Jan 16, 2016

• #2

20160116_232948.jpg

• zzrguy
• Jan 16, 2016

20160116_232954.jpg

• zzrguy
• Jan 16, 2016

20160116_232958.jpg

• zzrguy
• Jan 16, 2016

Well here they are those two sexy beast.
In the smoker at 11:45 pan empty apple wood in the chip tray hope to get a Harty smoke on it cause I'm going to the rack. So hope to reload the chips at around 1 and then who knows.

 

realtorterry

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• Jan 16, 2016

• #3

You need to go by temp & not time. You could TRY to plan on about 1.5 hours per pound, but that's just a guess

 

dukeburger

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• Jan 16, 2016

• #4

I'd bump that heat up to 265 minimum if you want to be done by noon.

Keep us posted!

 

zzrguy

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• Jan 16, 2016

• #5

Thanks I think the temp is off by about 15°

 

zzrguy

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• Jan 17, 2016

• #6

Ok it at 245° since I think it off by about 15°.
I see how it's going in the morning

 

rumrunner424

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Jan 20, 2015

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• Jan 17, 2016

• #7

Started 2 Boston butt,  (+/-) 8.5 lbs each, @ 225 degrees, around 11:30 PM EST last night. A couple of hours ago wrapped them in foil and put them in the oven at 275. Right now they are at  199 and 194. Waiting for them to get to 205 so that I can wrap and go to bed. Each of them   stalled for over 10 hours, to get from around 155 to 165.

Only thing I forgot to do is add some liquid during foiling, am hoping it doesn't dry the meat.  It's been close to 27 hours, it has never taken this long. Hopefully everything would come out OK at the end.

 

zzrguy

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• Jan 17, 2016

• #8

Well 3:40am it at 160°that's a lot faster them I was expecting so I lowered the temp to 220° hope to slow it down some only 8hrs to lunch and all.
Man I need to check the temp in this thing.

 

zzrguy

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• Jan 17, 2016

• #9

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• zzrguy
• Jan 17, 2016

Well it looks like some good smoke hope it holds up.

 

SmokinAl

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• Jan 17, 2016

• #10

They usually get to the 160-170 degree range rather quickly, then they tend to slow down, even stall & will stay there for quite a while. Trying to time these so there done at a specific time is sometimes very frustrating. I always give myself more time than I think I need, because you can always wrap them in foil & put in a dry cooler with towels or a blanket & they will stay hot for hours. Good luck!

Al

 

zzrguy

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• Jan 17, 2016

• #11

Well I'm going to say it stalled 7:15am and it at 164°will I'm going to give it another 45 min an if it dose start to climb a little I'll crank up the heat a little

 

dukeburger

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• Jan 17, 2016

• #12

 

zzrguy

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• Jan 17, 2016

• #13

12:30 out at 205° SORRY NO PICS THE MEN WHERE HUNGRY. I was able to.let it stand we had a run.IT CAME APART LIKE BUTTER TASTED AWSOME MEN ARE FAT AND HAPPY.

THANKs YOU FOR YOUR HELP.

 

dukeburger

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• Jan 17, 2016

• #14

 

zzrguy

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• Jan 17, 2016

• #15

DukeBurger said:

:th_What_NO_QVIEW:

Click to expand...

That seem to be my problem it looks so good I can't wait. I made a Carolina finishing sauce and it set the whole thing off. I'll be doing one at home this week for the family.