As others have said, it should be the same amount of time, or very, very close. The exception would be when you start adding more and more and your airflow changing drastically. 2 butts shouldn't cause this issue on anything but the smallest of Smokers though.

Actually, I have a vacuum cooker for making soup... it's essentially a giant thermos. That thing could probably fit some quantity of meat. Not a lot, though!

In the thread dealing with thermometer choice I shared that I had purchased a Thermoworks BBQ one for a few reason, one was a high and low alarm. I guess if you had a way to be notified of when it reaches danger zone (like that thermowork thermometer) than you could sleep better at night. To be honest it really depends on the cooler you put it in. If I put a brisket in a cheapo cooler from Wally World then I will more than likely put a thermometer with it but if it is a K2 or Yeti.... I am just going to bed!

@jamieson22 said in [How much longer would smoking two butts take?](/post/50331): > I’ve held as long as 8 hours in cooler with no issues. I usually cook them overnight and just hold till ready to serve. Interesting! I'm afraid to experiment with holding hot meat in an insulated cooler overnight... I keep thinking the temperature would fall into the danger zone...!

Just realize that there is a limit to how much meat you can load into any smoker. When you add too much cool meat, the smokers electric element or burner hits a wall and you will see temperatures start to flat-line. Most smokers cooking capacity is something less than its physical capacity.

Keep the butts separated by at least a couple of inches and go with the low and slow method. The key is a good meat thermometer. It doesn't have to be an expensive one either; just a simple plunge type one will do but be sure to NOT insert all the way to a bone; you don't want bone temperature, you want center meat temp. Low n slow brother! By the way, during the last hour of cooking: 1. Slather on a blackberry jam (no seeds), honey, & brown sugar mixture 2. Wrap the pork in foil 3. Put back in the smoker for about an hour bringing the temp up to about 300 degrees 4. You have just sent your pork butte over the top. I've had it turn out several times with a purple ring. The only problem I've encountered is having leftovers for the next day. Low n slow brother!

@jamieson22 I agree with double wrapping, allows all the juices to settle in the meat and makes for better tasting and more tender meat in my opinion.

I have cooked 11 butts at same time and didn't really take any more time than 1 (other than prep, etc). Will add that I have found that once done, double wrapping in HD foil and stashing in a cooler for at least an hour turns out a better end product. I've held as long as 8 hours in cooler with no issues. I usually cook them overnight and just hold till ready to serve.

@julian Should both be done at about the same time as long as the smoker is big enough to handle them, I always try and fill my smoker when ever I smoke anything.

@Julian lol yeah the censor thing here can be a pain in the .... Yeah, if I am doing an entire smoker full of cold meats it will take a little longer but the changes between 1 and 2 pork butts shouldn't be anything really

... oh my 🙊 Microwaves. Hitting. 👍

@jonathon precisely. Usually toaster oven guidance suggests timings are extended when additional items are added... Or at least microwaves ... But I suppose at least for the latter there are literally fewer microwaves hitting the product.

@julian Were you wondering because of the increased amount of cold meat that would be added to the smoker? That might cause some small delay but I can't imagine it would even be anything quantifiable.r

@tim71 said in [How much longer would smoking two butts take?](/post/50283): > @julian > It never seems to make any difference time wise if I smoke 1 or 2 but you do get twice the meat which is nice. Last time I smoked a pork shoulder I only had a half cup of meat left for the next day. Gave it up to the wife for her lunch haha

@julian if possible try to keep the butts from touching each other. This way they still have the same surface area as before and you will get more bark and better smoke penetration on both butts.

Awesome, thanks everyone!

julian 11am till 6pm and your butts are done? WOW, for me to make pulled pork from bone in I’m 16 hours start to finish. I put my 2 butts in a dry cooler wrapped in towels and leave them till next morning. When I open the foil they are still so hot I wear heavy rubber gloves.

I cook mine @ 225 / 235 degrees in the cabinet. Foil wrap around 155 / 165 and set in a cambro @ 205.

@julian Only done that a couple times but it shouldn't matter as long as the butts are the same weight/size. As long as your smoker can hold a consistent temp it should be fine. Don't know if you have it, but injecting them with the Pa's soluble seasoning is really good.

Amateur smoker here... I've gotten the timings and temperatures down for one pork shoulder, but depending on size it usually feeds about 4 to 5 people. Were I to throw another butt onto the smoker, conventional wisdom with suggested would take a little longer, but does it actually? (Usually, I can put a shoulder on around 11/11:30 and have it ready by dinner time around 6:00) Would I need to adjust time and temperatures to accommodate? Thanks in advance!

BRYARRR_80 I’m also alerting commercial sales that you’ll be contacting them, you could also email cs@waltonsinc.com

@BRYARRR_80 absolutely reach out to our commercial sales team at 800-835-2832, I don't want anyone else offering advice on this as it could royally mess you up! If you're buying your stuff from Waltons they should be able to get these answered for you in a way that will work for your haccp.

@Austin surely you have someone he should call in and talk to about this? @BRYARRR_80 perhaps reach out to your Walton's Commercial Account manager?

I am planning to use Walton's products for most of my cured products that I will be making in the processing facility that I help manage. It is a USDA Inspected facility and as a part of the HACCP Pre-Requisite program we have to have a formulation sheet available for all the cured products that we make. The formulation sheet has to include the weight of each individual ingredient in a batch of 100 pounds of meat block. The formulation sheet will be used to verify weight records for nitrite and sodium erythorbate. Any suggestions on how I can get these amounts figured out for my HACCP Plan?

Thank for info. In smoker an waiting. For finish time.

Sometimes you need to go beyond a rinse, which only removes surface salt from the meat. If the brine was not mixed with the optimal amount of salt and cure, you can be left with too much salt content in the meat. In that case, soaking in fresh water for a period of time after curing will remove more salt than just a rinse. Also consider that time in the smoker will remove moisture from the meat which will increase the apparent saltiness of the smoked ham. How to know how salty it is? After curing but before smoking, slice a piece from the center and pan fry it to taste the salt level.

@mseybold @kyle is correct, rinsing is a must unless you like your bacon really salty

Thanks wasn't sure.

@mseybold yes, my opinion is you should always rinse after brining. If you dont, it will be really salty.

Doing bacon an hams for first time. Pulling this weekend. Is it best to rinse off before smoking?