27# of pork butt.

[Tim64]

I'm doing 2- 10# pork butts and 1- 7# butt on my pbc. Any ideas on how long this would take? Should I wrap or not. Any suggestions would be appreciated. Also, how far in advance should I put the rub on?

[HouseHomey]

Nope.
But. Love the sound of that! Got 16lbs of butt going on the 26 tomorrow.
Spinakerfzxdoc some one a heck of a lot smarter than me will be along shortly. You may want to refer to their previously posts.

[Obi-Dan]

Jerod Broussard is probably a good person to answer. I know he’s done three at once before.

[Jerod Broussard]

Get ready to reload if using KBB. I like to dry brine 2-3 days. Put the rub right before they go in the barrel. I like to run 250-275 with 8-12 hour cooks.

I use B & B Briquets and let them hang the entire cook.

[jfmorris]

At 225 a 10# butt takes me 14-16 hours without wrapping, but it should be faster in the PBC since it cooks at higher temperatures.

[LA Pork Butt]

I did 40# (4 ten pounders) on my BGE, and it took 22 hours

[efranzen]

22 hrs? Yikes, did you tell everyone to come back the next day?
I thought doing multiple separate meats at the same time didn't add to the total cook time.
How do you plan for that? Use a Cambro if they finish early?

[Frozen Smoke]

I usually do a case at a time which is 70 to 80lbs of butts. Pork butt is forgiving so don't over think it keep it basic and simple. Heat your smoker up to 250 or a bit higher. I usually season a hour or more ahead of time. Here is a tip I can give you. No need to cover the entire pork butt in rub. I put a layer on the fat cap and that's it. Most of your rub will get lost during the cook and contributes little to nothing the the finished product. Season once you pull it at the end that's where you will get the benefit of the rub. Saves you some $ too rub isn't cheap to make or buy.

Put your butts on the smoker and don't spend the rest of the day staring at a remote therm readout. Go about your business just make sure your adding enough fuel to maintain your temp. After about 3 hours i will spritz the butts with a apple juice mix. I prefer apple juice and cherry schnapps for pork or poultry. No need to even take a internal temp at this point.

I usually go the first 5 or 6 hours before i even probe them for temp. I go to 165 or above internal temp. Then I pan them I don't wrap. I put a little moisture in the bottom of the pan I like a dark beer for this. I do not cover the pan with foil or paper. It goes back on the smoker. At this point i may crank the heat up a bit more but not always it's a option.

Make sure you keep moisture in the pan. The juices will mix with the beer for a amazing flavor that gets reabsorbed once you pull it.

Take it to 205 to 210. Once there I pull them and then cover with foil and they go in the Cambro overnight. i usually run 10 to 12 hours maybe a bit longer at times from raw to in the Cambro.
By the next day they almost pull themselves and are still almost too hot to handle coming from the Cambro. I pull them in the same pan they cooked in. Sometimes there may be a half inch or more of juice in the bottom of the pan. It all gets reabsorbed after you work the pork a bit. I have never had a complaint about it being dry!

Everybody has a technique and this just happens to be mine. Others will have techniques that work as well or better than mine. Good luck you will find your way and what technique works for you and what you like best.

[fzxdoc]

Whatever I cook in a fully-loaded PBC, it takes about an hour more longer if I keep the temps where I like them, usually at 275. It's a little bit harder to do with a fully loaded PBC because of the moisture level and the fire getting occasionally (partially) doused with the dripping meat juices. But good golly, that meat taste's great!

As Jerod says, be prepared to add more charcoal. I prefer to add hot coals, but others add cold coals. Whichever you do, be sure to remove the meat first so you don't get ash all over it. Once the flying ash dies down, add the meat back.

I don't wrap my PBs, preferring that Pig Candy type of bark, but others do. If your fire starts to die, and you plan on wrapping anyway, just finish it up in a 275 degree oven. Once wrapped, the meat doesn't care what its heat source is.

Get a really good light on those coals and let it ride. It'll be just fine.

Have fun with that cook! Let us know how it turns out.

Kathryn

[Tim64]

Thanks everyone for all of the tips!