Question about calculating approx time for butts

What smoker/cooker are you using?

Sorry...I have a Smokette 008.

Cooking two butts "theoritically" should not take longer than cooking one. Put your therm in the smallest butt and pull it when it reaches your desired temp. When you pull the smaller one check the temp in the larger one as it could be done as well. Each butt has it's own characteristics.

Don't count on 1 - 1 1/2 hrs per #. My guess is 2+. Remember, "it's done when it's done!" Be patient. Post more if youu have questions!

Good luck!

i find the bottom one usually cooks a bit earlier. and if i put the bottom one towards the rear and the top one towards the front i may get them closer to being "done" together. (so i put the larger one on the bottom) my times are close to 1 1/2 to 2 hrs. the colder it is outside the quicker the time to being done which i found a bit strange.

How much does outside temperature effect the cooking times? Guessing at the extremes it would have some effect. For example 90 compared to 20.

quote:

the colder it is outside the quicker the time to being done which i found a bit strange.

Guessing because the heating element runs more often causing the oven to run closer to the top limit for the temp selected.

Hi Rick
I have a 008 and find that if I put one 7-8 pound bone in butt in it takes about 10-12 hrs. although everyone seems to say two shouldn't take longer I find if I put two buts in it takes from 18-24 hours. I put both butts on the same rack in the middle of the smoker set at 225 deg. F.

Yamaha:

Once the Smokette gets up to temp, ambient temperature does not affect it, as long as the door remains shut. It is insulated way above and beyond what it needs.

Having used 008 s for a bunch of years and a bunch of cooks,I thought I'd add some ideas.

If the cooker is packed full,they seem to cook faster and more consistent.

The butts right by the fire box cook a little faster from direct heat.

The top rack cooks a little faster,because heat rises.

There is not a direct line between weight and time to finish a piece of shoulder meat.

A thin pork steak may be cooked through in a hot skillet in seconds,but is it broken down,rendered and pullable?

A 4 lb boneless may take the same time as an 8 lb bonein butt, to reach the same level of breakdown and rendering.

An 18 lb whole shoulder may be closer to the one hr/lb.

After awhile you may use the temps to time your cook.

Some folks may take a 35º internal 7-8 lb butt and cook it at under 200º for 3-4 hours ,to help build smokering for appearance.

They may then kick it to a true 235º to finish it.

Take notes and their cooks are pretty consistent and shorter than many of the times you read here.

Cooking 8 lb and up butts,you may flip them at the halfway point.

This avoids sticking to the racks.

Spray them with your mop at this point.

Don't open the door until your small butt reaches about 192º internal.

Wiggle the bone and shake/squeeze the butt.

If not ready ,close it up another 45 mins.

When you remove them,spray with some apple juice,or vinegar mop,double foil and let rest a couple hrs in a dry cooler.

When you pull them,add a little of your rub to taste,and a couple spritzs of Smokin's vinegar mop/sauce.

Hope this helps a little.