Cooking Butt and Ribs together

I think that planning 10-12h for the butt is not very long, depending on size of course.

I did a picnic shoulder last W-E (12lbs) and it took 20h ro reach 200f internal!

Set it Friday night at 11:30PM and it was ready Saturday at 7:30PM (was not planned for the supper)

Bit damn it was juicy & tasty!!!

X2 on what Freak says. Mine normally run about 1.4 to 1.6 hrs per lb.

Butts are very forgiving about opening the door,cooking temps,time being held,etc.

I usually like to get them out of the way,and hold for several hrs.

Then I can focus on ribs,chicken,etc.

You don't say size,type butt,but I like those around 8 lb,bone in.

In the smokette,I liked to check my actual cooking temp, at the rack I'm cooking on.

If only one,or two butts,I liked to cook at about 235* ,rack temp.

Holding them in a cooler for 3 hrs,or so,seems to make them better.

If together,you'd want ribs above,so not to drip all over them.

If you add ribs,later in the cook,you can always add a chunk of wood.

Seems like many of the folks like to run their smokette closer to 250*,than 225*,for ribs.

Once you get your butts through the plateau,kicking the temp up to 250* won't hurt them.

This may be more than you want to know,so just be sure to allow plenty of extra time.

Like said above,unless experience tells you 10-12 hrs for a butt,allow a little more.

Several hrs in the warm cooler will only help that butt.

If you have to cook all in one day,for dinner that night,let us know.

We might be able to help you make adjustments.

Hey Tom,
Yea, I'm still very new at this but I have done a few butts now, most being in the 5-6lb range. None have taken over 10hrs. and have been very good. Maybe I should back up here and just do the butt overnight like I have been and do the ribs in the afternoon, since they don't take long. I just wanted to try doubling up so I wouldn't have two cooking sessions.

How is your timing on ribs?

Many folks think cooking your butt and ribs at 250*,won't be distinguishable.

Are you timing this to feed company at a specific time?


If not,you can experiment and learn.

One option could still be ,have the cooker ready to go and pop the butt in at 6 AM.

You could already have the butt at room temp,and the smokette preheated-just drop the wood in and load the meat.

Have your ribs prepped,ready to go in about noon.Room temp.

You can pull the butt out at 3PM,foil it and the ribs,put all back in.

Then you have to play by ear.

If your ribs are done,around4-5 pm,and the butt isn't,have your kitchen oven preheated to about 300*.

Pop the foiled butt in,and it will finish quick.

If the butt was already close ,crank the smokette all the way up,and take the butt to 195*

Foil and let rest,as long as you have time.

Is this the absolute best? Maybe not,but it should be close on the butt.

Take good notes all the way through,and make adjustments to hone your act the next time.

It should still give you time to finish the ribs,for an early dinner.


I often toss in a couple lbs of presmoked sausage,they will finish in an hour.

Cut in one inch pieces,toothpick,serve with sauce,to keep the impatient diners at bay-while they drink you cold drinks.

Now,before the flaming starts,I'm not advocating to cook a first cook in foil,without learning the cooker FIRST.


Yes,I am saying that foil can speed a cook,and make the cooker get the job done for you.