How much longer would smoking two butts take?

[Jonathon]

julian Were you wondering because of the increased amount of cold meat that would be added to the smoker? That might cause some small delay but I can’t imagine it would even be anything quantifiable.r

[julian]

Jonathon precisely. Usually toaster oven guidance suggests timings are extended when additional items are added… Or at least microwaves … But I suppose at least for the latter there are literally fewer microwaves hitting the product.

[julian]

… oh my

Microwaves. Hitting.

[Jonathon]

julian lol yeah the censor thing here can be a pain in the … Yeah, if I am doing an entire smoker full of cold meats it will take a little longer but the changes between 1 and 2 pork butts shouldn’t be anything really

[bocephus]

julian Should both be done at about the same time as long as the smoker is big enough to handle them, I always try and fill my smoker when ever I smoke anything.

[Jamieson22]

I have cooked 11 butts at same time and didn’t really take any more time than 1 (other than prep, etc). Will add that I have found that once done, double wrapping in HD foil and stashing in a cooler for at least an hour turns out a better end product. I’ve held as long as 8 hours in cooler with no issues. I usually cook them overnight and just hold till ready to serve.

[bocephus]

Jamieson22 I agree with double wrapping, allows all the juices to settle in the meat and makes for better tasting and more tender meat in my opinion.

[bcd1957]

Keep the butts separated by at least a couple of inches and go with the low and slow method. The key is a good meat thermometer. It doesn’t have to be an expensive one either; just a simple plunge type one will do but be sure to NOT insert all the way to a bone; you don’t want bone temperature, you want center meat temp.

Low n slow brother!

By the way, during the last hour of cooking:

1. Slather on a blackberry jam (no seeds), honey, & brown sugar mixture
2. Wrap the pork in foil
3. Put back in the smoker for about an hour bringing the temp up to about 300 degrees
4. You have just sent your pork butte over the top.

I’ve had it turn out several times with a purple ring. The only problem I’ve encountered is having leftovers for the next day.

Low n slow brother!

[processhead]

Just realize that there is a limit to how much meat you can load into any smoker.
When you add too much cool meat, the smokers electric element or burner hits a wall and you will see temperatures start to flat-line.

Most smokers cooking capacity is something less than its physical capacity.

[julian]

Jamieson22 said in How much longer would smoking two butts take?:

I’ve held as long as 8 hours in cooler with no issues. I usually cook them overnight and just hold till ready to serve.

Interesting! I’m afraid to experiment with holding hot meat in an insulated cooler overnight… I keep thinking the temperature would fall into the danger zone…!

[Dr_Pain]

In the thread dealing with thermometer choice I shared that I had purchased a Thermoworks BBQ one for a few reason, one was a high and low alarm. I guess if you had a way to be notified of when it reaches danger zone (like that thermowork thermometer) than you could sleep better at night. To be honest it really depends on the cooler you put it in. If I put a brisket in a cheapo cooler from Wally World then I will more than likely put a thermometer with it but if it is a K2 or Yeti… I am just going to bed!

[julian]

Actually, I have a vacuum cooker for making soup… it’s essentially a giant thermos. That thing could probably fit some quantity of meat. Not a lot, though!

[Midwest_kc]

As others have said, it should be the same amount of time, or very, very close. The exception would be when you start adding more and more and your airflow changing drastically. 2 butts shouldn’t cause this issue on anything but the smallest of Smokers though.