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2 butts at once, different sizes - Any changes?

post #1 of 11
Thread Starter 
Having a big football watch party on Saturday so I needed a lot of pork. Largest butt I could get was 9lbs so I will be doing a 9lbs and a 4.5lbs butt. Is there anything I need to do differently with these since they'll be in the smoker together? Can I just start the 9lbs butt 18 hours before we're ready and then put the 4.5lbs butt in with 9 hours remaining?

post #2 of 11
On average, the 9 lb butt should take about 12-13 hours. You can start the 9 lber first and add the 4.5 lb with about 7-8 hours remaining. If I was doing it, I'd probably start them both and just remove as they hit 200 degrees. Then foil, wrap in a towel and toss in your dry cooler.
post #3 of 11
Those times Raceyb gave are probably about right but the plateau can make a huge difference in times too. You really need to do it to temperature to be sure you get the best results. If you're going to pull it, I'd let it get to about 160ish, or after the plateau, and then foil it and take it to 195-205. When you foil, you can add a bit of your mop, or some apple juice, etc if you care to. If I'm slicing or chopping, I'll foil at the same temp, but then just take it up to 175-180.

Then it goes into a nice tight space (cooler, microwave, 5 gallon drink cooler, etc) wrapped in some towels for at least 1/2 hour. That's a good place to store them too like Raceyb said. Keep them closed up and wrapped and have a couple of them together and they'll keep for several hours over 140 degrees.

So, to be sure you have it ready when you need it, I would start a couple of hours before you think you need to start and have them waiting in the cooler. That way if they're still not ready on time (it happens!), the delay won't be all that long probably. Putting the little one in first or waiting a couple of hours is up to you; I'd probably stick them both in at the same time too just to make things easier so that I didn't forget about it.
post #4 of 11
My advice: Cut the 9 pounder in half, and smoke 3 4.5 lb. butts!

When I do pulled pork, I usually buy three, 8-9 pounders - and cut them all in half.

Total smoke time AND rest time combined, about 7 hours...which is about as much time as I want to spend tending a fire, after drinking all day icon_mrgreen.gif

When it's all said and done, you get more surface area for rub to be applied, and it cuts 3-4 hours off the cook time...can't tell the difference at all when tasting the finished product, either!!

If you don't cut the larger one, then obviously the smaller one will be done HOURS before the big one...
post #5 of 11
Thread Starter 
I like the idea of cutting the big butt in half. They are bone-in so what is the best way to cut the 9lbs in half?

13 hours seems low to me. Most of my smokes have averaged 2 hours per pound as the plateaus have been really long. Each time, I'm always running close or behind for dinner because I didn't start enough time in advance.

Also, I'm not a big fan of pulling early and foiling as I like A LOT of crisp bark. I've found that foiling at 160-170 you don't get as much bark and it tends to be soggier as well.
post #6 of 11
What temp do you cook at?

Up the temp and cut down the cook time. The butts can handle it.

I usually run at 250 and if a butt takes more than an hour/lb I start getting antsy.
post #7 of 11
We must be related...LOL
post #8 of 11
I hope not......for your sake. LOL
post #9 of 11
Thread Starter 
Any advice on best way to cut in half with bone?
post #10 of 11
I recommend de-boning as carefully as possible, then cut it in half. If the two chunks are badly mangled and falling apart, tie them up with some butcher's twine.
post #11 of 11
If you cant do that...Cut in half with a clean hack-saw blade(cutting bone in half)...That ways you have left the money muscle side and bone side together as they normally are whole....
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