I beg the indulgence of the Butt Masters - Stupid Question - Multiple Butts

[goalieboy29]

I know, I know.... I did a search and got a bit confused. (like that hardly happens!) Some of you also PM'd me to offer advice. Much appreciated!

So, oh worthy butt masters, (go ahead Chez..) my humble question is this;

I am doing two 7 pound butts and I need to know if I cook for roughly 14 hours
(2 hours per pound, right?) or do I double that time since there are 2 butts. My plan is to cook at 230 or so until I hit 195. (much easier to accomplish with the Maverick)

Thanks to all.

Heckling and shaming is both expected and humbly accepted.

[icerat4]

Hey hockey buddie.heres the deal.I did 3 orf these last week and plan on three more this weekend.2 7 pound butts at temps of 215 will thake ya 14-16 hours.if you put them on the higher shelves then figure the latter of the times.If on the lower rack it will be a bit sooner,I PUT 3 in at 5pm friday from a dead start no preheating and and all three were done at 12pm sat.the first one was 195 internal at 7am then at 9am the second one reached 195 and so on.In my opinion 230 is to high for the bs.215 220 is fine.Goalie i have talk to kirk about this last weekend and its a breeze .read my post in pulled pork timing .This is very easy and ya cant mess it up ive done 6 boston butts bone in and na da problem.Pm me if ya have any other questions.I will be happy to rely all the info kirk gave me.

[CLAREGO]

14-16 hours sounds on pretty close for 4 pounds of Butt

ok here is my input. I agree with ice rat with the temp Unless you saran/foil the bad boy. try this it will shorten your cooking time  Get your self some Saran Wrap Preium foil and aluminum foil . smoke for 4 hours with your choice of wood. I had the BS smoker at 250 degress the hole time. take the butts out saran then tightly then foil them with heavy duty foil. this will cutt down on the cooking time.
this is only a suggestion... you will not get a chewy bark doining this method but all the juices will stay in your wrap/foil but if your looking to do these butts quicker this would be the best approach. this shoulder turned out to be even better then any other butts i have ever done and it only took 10.5 hours ! I did this with a 12 pound shoulder(skinned removed) but this will aplly to the butt portion too. MY opion the shoulder is the better product and shreds just as easy as butt applying this method!

championship barbecue expert Paul Kirk, "Saran Wrap Premium" brand plastic film (previously sold as "Saran Wrap Original" and "Saran Wrap Classic") will withstand temperatures of 250-260° before melting. Other Saran products like "Saran Wrap Cling Plus" and other brands of plastic film may not stand up to these temperatures.
Just watch what brand you purchase
This is where i got my info on cooking with saran wrap
http://www.virtualweberbullet.com/pork3.html

later for now.

[TomG]

At any given temp. does it take twice as long to cook two 7lb butts as it does to cook one 7lb butt??

[icerat4]

Because of the height position of the upper butt on the top .Mine were 2 hours different.I did 3 in one bs and they were all 2 hours apart.Pulled at 195.22 pounds.This weekend i am doing 3 again .And there 3 pounds more and all in different sizes not like the last batch which were all 7 lbs apiece.Ill keep ya posted.

[nsxbill]

Call me tradtional, but I do the butts in the smoker without saran or foil.  I like the bark that generates from that method.  I cook mine very slowly, but I change out the water at 4hrs, rotate the shelves top to bottom and front to back.  I rotate again every four hours the same way, so there is some eveness to the finished product.  If you have a fan installed like Olds and others, the rotation is not necessary, but the bark is what makes the magic for me.  I always save the top shelf to rain down bacon drippings and have never had anything to complain about with the finished product.

After the cooking is completed, and my meat is at the desired temp, I FTC in saran and foil with about 1/8th cup of apple juice for an additional 4 hrs.  That time frame allows the collagen to break down and reall make the meat like butter when you unwrap to shred and serve.  Yum...

If you are going to foil and saran, might as well just take it out of the smoker and put in the kitchen oven from my point of view.  It saves the trip out to the smoker, and lots more room inside.

Bill

[TomG]

My last 7lb butt took 16hr@210*, I'd like to do 2 7lb butts for the 4th.  How many hours should I plan on needing to cook 2-7lbers at one time???????????

Thanks-Tom-

[nsxbill]

I allow 24hrs when doing Butts just to make sure they are cooked slowly, and they are ready when the guests are ready to eat.  In my opinion it is about the best thing I do with the Bradley Smoker.  I cook at 207-210° F using a Procom4 to control the temp, and cook to about 187° F Meat temp.  I let the FTC thing finish off in a prewarmed Coleman Cooler.  I have a large electrical cooler that goes heat or cold, so I just preheat, then wrap up the butts in saran foil and beach towels, and 4-6 hours later pull the pork.  It is always too hot to handle, so no worries about "spoiling" in the cooler.  If  you have to shred early, you can also vacuum seal and plunge into boiling water to reheat... The leftovers keep for days, and always ready when you need them.  If you do a little early, you can use some of the butt for Atomic Buffalo Turds for appetizers.  They are super, and great with Beer, or my favorite, Mike's Hard Lemonade.

Happy Fourth!

Bill

[acords]

Because of the height position of the upper butt on the top .Mine were 2 hours different.I did 3 in one bs and they were all 2 hours apart.Pulled at 195.22 pounds.This weekend i am doing 3 again .And there 3 pounds more and all in different sizes not like the last batch which were all 7 lbs apiece.Ill keep ya posted.

Rat-
Doing 14 lbs of butt Monday night/Tuesday.  This is for an event later on this month.  My plan was to pull and then Vacum seal.  Question to you-Once IT reaches 195, would I still FTC for a couple of hours?  Should I wait to "pull" until it's cool, or when still hot after FTC?  Sox or Cubs? 

[CLAREGO]

ftc would be the best approach for an hour.

[irish_smoker]

My last 7lb butt took 16hr@210*, I'd like to do 2 7lb butts for the 4th.  How many hours should I plan on needing to cook 2-7lbers at one time?

Guessing you never got a clear answer on this, by no means will it double your time.  If a 7lb'er  took 16 hours for you previously, have 2 in there will probably add another couple hours at the most.

Question to you-Once IT reaches 195, would I still FTC for a couple of hours?  Should I wait to "pull" until it's cool, or when still hot after FTC?

Remove the butts at 195 and FTC.  After FTC you can pull it and vacuum seal it all up.

[icerat4]

Because of the height position of the upper butt on the top .Mine were 2 hours different.I did 3 in one bs and they were all 2 hours apart.Pulled at 195.22 pounds.This weekend i am doing 3 again .And there 3 pounds more and all in different sizes not like the last batch which were all 7 lbs apiece.Ill keep ya posted.

Rat-
Doing 14 lbs of butt Monday night/Tuesday.  This is for an event later on this month.  My plan was to pull and then Vacum seal.  Question to you-Once IT reaches 195, would I still FTC for a couple of hours?  Should I wait to "pull" until it's cool, or when still hot after FTC?  Sox or Cubs? 

WHITE SOX      FTC  1-3 hours is nice .sorry for the delay.My 3 butts came out great saturday 1 after another the hole deal took 23 hours the big butt on bottom finished off frist then just waited for the others to get to the magic number of 195.the some apple juice and a ftc and walla.The 195 temp is the best i feel.Kirk at chez bubba who does alot of these butts feels the same .Between 185 and that 195 range alot more happens inside the pork at that point. ;D

[TomG]

Thanks Irish, they're in the smoker now.  Results to follow :)

[oakridge]

Can someone please let me know what FTC means.  I am new to the web-site and have had a hard time figuring this out.  Thank you.

[owrstrich]

oak... that ftc really feaks me out... this is why...

after removing the beast from the smoker... when imediately wrapped in foil... then imediately wrapped in a towel... then imediately placed in a cooler...

the temperature of the beast will keep rising a bit even with no other heat source than its internal breaking down of tissue...

it will then maintain and slowly lose temperature as the foil and towel are insulators and the cooler prevents its heat from escaping...

some folks call it a resting period when all the juices googillate...

i will ftc a 185 deg brisket for 6 to 10 hours and when i unftc it will still be warm and sometimes hot to the touch... all of its juice retained and ready to slice and serve...

i will ftc a 185 deg pork butt for 6 to 10 hours and when i unftc it will still be warm and sometimes hot to the touch... all of its juice retained and ready to shred and serve...

i will ftc a 145 deg porkloin for 4 to 8 hours and when i unftc it will still be warm and juicy... ready to slice and serve...

i will ftc a 130 deg rib roast for 4 to 8 hours and when i unftc it will still be hot and juicy... ready to slice and serve...

some folks dont ftc everything like me... like the prime ribb... well there is one thing i dont ftc... bachezchic rolls... cause they are wrapped in backen...

so you can smoke... then ftc... then serve... you gotts to figure in ftc time when planning grubb time... you can use ftc time as a buffer for grubb time... reduces any time commitment stress...

photo and link to bachezchic rolls...

http://susan.rminor.com/forums/forumdisplay.php?f=35



you gotta eat...

owrstrich