Smoking 2 pork butts at once?

Discussion in 'Pork' started by eritter452, May 24, 2014.

  1. eritter452

    eritter452 Newbie

    Hey all! I am smoking two pork butt for the first time at once start ing tonight at 11 pmCT and was wanting some tips on time and temp... One is a 9 1/2 lbs and the other is right around 8 lbs. Both bone in. I'll be used my MES. Any tips would be greatly appreciated!
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It's pretty much just like smoking one it may take a little longer for the smoker to recover from when you put the cold meat in but not really enough time to notice a difference in the overall smoke time.
     
  3. timberjet

    timberjet Master of the Pit

    You can just plan like you are doing one 9 pounder. You should be looking at about 13-15 hours at 225. Now that is all relative to the dreaded stall which could add hours or not happen at all. I think the average most guys plan with is an hour and a half per pound but always go by internal temperature and leave plenty of time extra just in case. If it is done too early you can hold in foil and towels in a cooler for several hours. I used to always foil at 165 degrees until 205, but now I just smoke all the way. I think it does cut a little time foiling but I like the bark too much these days and love really smoky stuff.
     
    Last edited: May 24, 2014
  4. eritter452

    eritter452 Newbie

    Im thinking 24 hours... too long?
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It shouldn't take 24 hours you don't add the total weight just the weight of the largest cut of meat when figuring approximate times.
     
  6. eritter452

    eritter452 Newbie

    Yeah its tricky.. i smoked a 10 pounder before and it took 16hrs i want to have enough time but dont want to over estimate it a be done hours to early!
     
  7. timberjet

    timberjet Master of the Pit

    1 1/2 hours per pound plus possible few hours stall time. 12-14 ish hours. 24 hours and you will have wood. Always go by internal temperature not time. I had an 8 pound butt stall for 6 hours once at 158 degrees. That was the best pork I ever did I think.
     
  8. eritter452

    eritter452 Newbie

    I know every peice of meat cooks differently,I just wanna be sure its done in time or not done to soon. What temp u think should cook at 225?
     
  9. timberjet

    timberjet Master of the Pit

    You can and should foil with liquid of your choice when done and wrap in a towel into a cooler to rest for an hour or up to several hours. Two big hunks of meat like that will stay really hot for a long long time. So don't worry about getting it done too early. The longer the rest the more moist it will be.
     
  10. timberjet

    timberjet Master of the Pit

    I try to get 225 degrees but usually it fluctuates to 235 with my UDS. I see some guys on here that go all the way up to 270 but that just doesn't work for my smoker to get that nice thin blue smoke I love.
     
  11. eritter452

    eritter452 Newbie

    Thanks for the advice Ill take some pics and post when done! Happy Memorial Day and Happy smoking! Oh what do u plan on smoking thos weekend
     
  12. brooksy

    brooksy Master of the Pit

    Have you cooked one successfully?? There is no difference for two. Just enjoy the cook!
     
  13. timberjet

    timberjet Master of the Pit

    That is exactly why I am sitting in front of this machine right now on this beautiful day. Trying to find something different to smoke today. I literally smoke something almost every day and need to come up with something new. Last night was spiral cut sausages and abt's. Night before was ribs. I might be leaning toward stuffed burgers. I will let you know when I figure it out. Happy Memorial day to you as well.
     
  14. eritter452

    eritter452 Newbie

    Yes and it was delicious! So 14-16 hours should do it? Im hoping that I sleep through the stall time lol! Haven't had to panic from one yet though!
     
  15. eritter452

    eritter452 Newbie

    How about some turkey legs!!!
     
  16. timberjet

    timberjet Master of the Pit

    You know that does sound good but I live in a very small town with the nearest supermarket a 50 mile round trip. We do have a very small store with a micro size meat department here. Pretty limited. I need to get to cosco and stock up. That is 160 miles. lol
     
  17. Ive got 2 9 pounders on right now. They've been on since 7am for a Monday chow down. They've stalled at 160 IT for about the last 2 hours. Not sure how long this ride will last but Ive got plenty of time and lots of beer.
     
  18. bosox20

    bosox20 Smoke Blower

    Pa
    Beer will always make the stall better !! trust me on that 🍻🍻
     


  19. X2
     
  20. venture

    venture Smoking Guru OTBS Member

    As stated above, except for recovery time, it is pretty much a twofer.  Expect to use a little more fuel.

    Keeping the lid closed helps a lot on the problem with recovery time.

    Good luck and good smoking.
     

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