How much longer would smoking two butts take?

julian

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!

PapaSop

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.

HerbcoFood

Yep, as above get two butts in size as best you can, let the smoker do the work.

julian

Awesome, thanks everyone!

John Belvedere

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.

julian

@tim71 said in How much longer would smoking two butts take?:

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

Jonathon

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

julian

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

… oh my

Microwaves. Hitting.

Jonathon

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

bocephus

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.

Jamieson22

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.

bocephus

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.

bcd1957

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:

Slather on a blackberry jam (no seeds), honey, & brown sugar mixture
Wrap the pork in foil
Put back in the smoker for about an hour bringing the temp up to about 300 degrees
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!

processhead

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.

julian

Jamieson22 said in How much longer would smoking two butts take?:

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…!

Dr_Pain

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!

julian

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!

Midwest_kc

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.

julian

Well, haven’t been able to get the kettle out as often as I should, given the little ones, but I finally did end up putting two butts on, and as advised no change in timing necessary.

Thanks guys!

Now on to the second problem — it’s now raining and the event that I’m smoking the butts for may be cancelled. Suggestions on what to do with this huge pile of pulled pork?

… Besides the obvious of course.