Smoking different cuts of beef in charcoal grill - is smoking time combined or not?

[Sistereinstein]

Good Morning! I will be smoking/barbecuing different cuts of beef tomorrow in my charcoal grill: eye of round (2lbs) , bottom round (2.25 lbs) and beef shoulder (3 lbs),
each weigh around 2-3 lbs each, or a total of 7.25 lbs. I don't have a smoking bin attachment and the coals will be in half of the grill side while cooking via indirect method.

My question is - if the cooking time is 2 hours per lbs at 225 deg; am I combining the cooking time? I do plan on wrapping in HD alum foil about halfway through (assuming individually
is easier to manage size/weight wise). Thank you in advance for your insight!

 

[Brokenhandle]

no the cooking time will not be combined, they will cook faster as being 3 separate pieces than if it was all one big piece.

Ryan

 

[PPG1]

I have always been told your cooking time will be based of the largest piece in your collection

 

[TNJAKE]

I have always been told your cooking time will be based of the largest piece in your collection

No sir. Cook time is based on each individual piece of meat. If you smoke 3 butts weighing 10lb each you don't time it by saying I'm smoking 30lbs of meat. Each butt will cook differently. One may finish before the rest. So even when cooking 3 butts of all different weights you time each one by it's specific weight. Not an average or else you will end up with some undercooked and some overcooked. Important to have a good temp probe and test the temps on each piece to determine an estimate of when they will be finished

 

[smokerjim]

Cooking time won't be combined, but I would give the shoulder some extra time they can be a little tough if under cooked.

 

[normanaj]

What Jake said,especially a good quality temp probe.

 

[PPG1]

No sir. Cook time is based on each individual piece of meat. If you smoke 3 butts weighing 10lb each you don't time it by saying I'm smoking 30lbs of meat. Each butt will cook differently. One may finish before the rest. So even when cooking 3 butts of all different weights you time each one by it's specific weight. Not an average or else you will end up with some undercooked and some overcooked. Important to have a good temp probe and test the temps on each piece to determine an estimate of when they will be finished

Jake I always use a probe, I learned not to rely on 1 1/2 hours per pound just use it as a rule of thumb to try and judge dinner time. But thanks for the clarification

 

[SmokinAl]

Sounds like you have it figured out!
Al