I have the smokette, and I am doing two six pound butts at the same time.
Do I allow 24 hours, like it was a 12 pound butt, or 12 hours like a six pound butt?
Original Post
Replies sorted oldest to newest
Hey Gatorjim, I dont think adding xtra butts will increase your time. Your Smokette will be more efficent as you fill it up. 6# butts are not too big, they should cook in short order. Good luck
Smoke N Italy
Smoke N Italy
Gatorjim2,
Do you have a remote temp. probe that you can stick through the air vent on top of your smoker? If you do, I would smoke them until the internal temp. of the butts reach 195*. Make sure when you put the probe in the meat that you don't let it touch the bone or get into a fat pocket. Good luck.
Do you have a remote temp. probe that you can stick through the air vent on top of your smoker? If you do, I would smoke them until the internal temp. of the butts reach 195*. Make sure when you put the probe in the meat that you don't let it touch the bone or get into a fat pocket. Good luck.
Cooking time would be based on the individual weights, not the total combined.
Put your probe in the smaller of the two pieces and when it is cooked, transfer the probe to your larger piece for the remaining cook time.
WilliesQ is dead on though...watch for the bone or fat pockets!
Put your probe in the smaller of the two pieces and when it is cooked, transfer the probe to your larger piece for the remaining cook time.
WilliesQ is dead on though...watch for the bone or fat pockets!
So as not to open the door and let out all your heat, put the probe in the largest piece, cook to 195* meat temp. The smaller one will not be much hotter and a butt can take 205+ without harm. Butts are very forgiving.
Time should be the same, but you probably will want to rotate the two (if they are on different racks) half way through
Thanks for all the tips- 2 6.5er's took from 5AM until 6PM- got to 197 and wowed the crowd!!!
I don't see the point in opening the door and letting out all the heat and increasing the cook time, unless you are cooking different types or cuts of meat. With the same cuts of meat, there shouldn't be a need to open the door until it is done. To each his own I guess.