Smoke time on 2 butts

1/2 the weight. Cook time is based on the size of each butt separately. A 5 lb. butt will most likely before a 6 lb. will, most of the time.

Thanks for your help.

John, one more thing. If you have 2 buts that are not the same size, should I place the larger one on a lower rack than the smaller one for cooking?

I'd place the larger one on the lower rack.

Listen to Pags as I have a FEC 100 and not a CS.

LISmoke: warning on times. I've been struggling to make final temp from any recipe here that merely quotes hours per lb.

If you search the forum for temperature or time issues, you'll find people talk about probe calibration and extension cords.

I've done over 20 boston butts and found out that the single-most important factor in attaining final temperature is your meat STARTING temperature. For instance, if you brine or dry rub your meats in the fridge, and then go more or less directly into the smoker, you will be starting with 35 def F meat.

We are suggesting for the final hours of brining or rub, that you perform this at room temperature.

Next time you start your smoker and the probe registers 35-40 F internal temp, imagine if that meat started at 60.

Sounds to me like you are just "trying things" to see what happens and not following any of the hundreds of good examples in this forum.

And I'm sorry, but I don't agree with your "starting temp" deal. Two nights ago I smoked two steaks that were FROZEN when I started and they came out just fine and I've put pork butts in that were frozen too. The only thing that counts is FINAL INTERNAL TEMP and tenderness. (See: "It's done when it's done") Have never even considered doing something by time/lb.

And your 215 cook temp would have a LOT to do with how long it takes. Boost it up!!

I think you need to do some reading. If I was trying to earn money at cooking BBQ, I sure would want to check out all the info available.

quote:

Posted July 09, 2011 12:00 PM Hide Post
LISmoke: warning on times. I've been struggling to make final temp from any recipe here that merely quotes hours per lb.

And any recipe that only deals with hours per lb. is going to be a hit or miss proposition. (See: "Every piece of meat is different")

Yep, agreed! Cooking times for que are there to give you a rough idea of how long it might, possibly, maybe take, to get to the temperature you're looking for.

And remember the plateau, which scared the heck out of me the first time. How can the temperature of something you're cooking go down??? It can. But once it gets out of the plateau, temps will begin to rise quickly.

The best thing I ever learned about cooking was cook to temp. Even with steaks, chicken pieces, fish. I've tried time, sight, touch. You name it. I tried it. I didn't produce good consistent results or my best product till I started cooking to temp. And the fine cooks here taught me that one.

Whenever my friends talk barbecue, the easiest piece of advise I give them regardless of their technique or smoker or grill, "Cook to temp." And test from there, if needed.