First time smoking 2 butts at the same time

[Smoking Audi]

Planning pulled pork for dinner tonight for several people so I decided to smoke 2 butts. 7.8 and 7.77 lbs each.

Seasoned them up last night and they went on this morning about 4:30 AM. Got the Traeger set at 225F and the smoke tube rolling smoke as well. I am expecting to stall around 10 AM +\- 30 minutes.

Planning to wrap each after the stall but debating butcher paper for both or 1 in paper and 1 in foil. I know both will give different bark and we kinda like paper better but still thought 1 of each might be good for when we shred. Thoughts?

After 1 hour there is a slight difference in temps between the 2. Is that normal? I know, nothing I can really do but keep smoking.

obligatory pics coming soon

 

[Smoking Audi]

 

[Flatrate]

After 1 hour there is a slight difference in temps between the 2. Is that normal?

Completely normal, every cut of meat is always a little different.

 

[JLeonard]

Agree with hammer.....Totally normal. Waiting for the finish!
Jim

 

[Smoking Audi]

ARRGGGHHH!!!!!!!

Rookie move on my part. Should have vacuumed the firebox and well….. chocked it off and snuffed the flame. Fortunately I am only 2 hours in so I should be able to salvage this. It looks like I am back up to temp

 

[Smoking Audi]

Deleted double post

 

[SmokingUPnorth]

You’ll be fine with the temp issue. Good you caught it early. Like others have said. Temps will be completely different. Makes it a little extra pain if your planning to wrap them.

 

[SmokinAl]

Looks like a good start!
I have never wrapped a butt in paper, but I know others who do. Since a butt gives off so much juice, I like to use an aluminum pan with a foil cover. That being said, I really don’t wrap at all, unless I need to get it done sooner. Good luck & keep the pics coming!
Al

 

[Bearcarver]

Looking Good, Audi!!
Be back for final, if I get an alert to remind me.

Bear

 

[sandyut]

I dont wrap my butts.

I might suggest running this cook at a higher temp. I usually run these are 275. 225 on 8lb butts could take a very long time, and may not meet your dining timeline.

 

[Smoking Audi]

Coming along

 

[mcokevin]

Keep on goin'... you'll get there. Starting PP in the morning for dinner the same night is always a slow race against the clock. Have some appetizers and snacks ready for your guests in case you run long. Don't skip the step of resting before you pull the pork and serve it.

 

[Smoking Audi]

150 on the 1 butt, 142 on the other butt. Gonna check temps again in 30 and wrap the first if it is at stall

 

[Smoking Audi]

Still no stall.

160 and 155.Been running the pit at 250 for a few hours now

 

[Smoking Audi]

Both seemed to stall at 160 so they are now wrapped and the smoker is turned up to 275

 

[schlotz]

Looking like you got this under control. Let me know when dinner is!

 

[Winterrider]

Don't be scared to crank the temp, helps push thru the stall.

 

[Smoking Audi]

Wrapped about an hour ago, I had bumped the temp to 275, just moved up to 300. IT is about 180

 

[schlotz]

The IT will start to move faster now that you've bumped to 300º. If time is an issue, go higher, maybe 325-340º

 

[mcokevin]

Wrapped about an hour ago, I had bumped the temp to 275, just moved up to 300. IT is about 180

Was going to be my suggestion.. it'll still take a while to get from 180 to 200, but at 300 and wrapped you are getting closer. What time is dinner? I might bump to 325. You will still need at least 30 minutes (ideally 60) to rest after you take them off the smoker.

Butts are forgiving, especially when you use the crutch.