smoking 2 small vs 1 big

Discussion in 'Roll Call' started by jeremyjmeyer76, Oct 25, 2015.

  1. Hello all from central mn i have been playing with smoking since early spring and i have always smoked 1 large piece of meat but the butcher screwed up and didnt cut my chuck roast so i had to settle for 2 3 pound roasts hoow should i adj my ccook time
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Adjust it like you were only smoking/cooking one three pound roast.  Another example, if you had four 10 lb pork butts in the smoker, 40 lbs of meat, you still base your times on one 10 lb roast.  For multiple pieces of the same cut of meat I always based my finish time estimates and internal temps on the smallest piece of meat, then switch my probe to next larger roast and so on if there is a big difference in size.   

    Now, if you stack one on top of the other and tie them together, you base your times and IT on a 6 lb roast. 
    Last edited: Oct 25, 2015
  3. one eyed jack

    one eyed jack Master of the Pit

    Hey Jeremy.  Welcome to the site and to the smoking hobby.
  4. [​IMG]   Good evening and welcome to the forum, from a warm day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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