Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some of this is going to depend on what sort of cooker you use. An offset, for example, can have a heat shadow when cooking more than one hunk of meat. Any indirect cooker, actually, could have that problem.
that said, assuming you don't have a heat shadow type issue, and that there is ample spacing between the two pork butts to allow for good airflow ..... then, in theory, it should be the same cooking time as one pork butt. In theory.
What influences cooking time? So many variables, such as the total volume of meat in your cooker. Are you using rib racks to squeeze more meat into a small area? Beware. The meat is almost touching, and that could add up to an hour of cooking time. Here are more tips on cooking more than one hunk of meat at once.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
I am guessing a couple of hours, but as ecowper indicated the cooker is a variable too. I cook on a large BGE and a 10#ers one takes about 12 hours. I've cooked two before, but can't remember how long they took at 225, but 40#s took 21 hours.
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