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Meat-Up in Memphis 2021

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Do two pork shoulders take twice as long, or?

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  • Raymon
    Club Member
    • Jul 2018
    • 4

    Do two pork shoulders take twice as long, or?

    I have done dozens of pork shoulders on my Slow-N-Sear, but only one at a time, usually in the 5.5 to 7.5 lb range, and I have got that down to a tee. I want to smoke two identical pork shoulders at the same time, so will that add a ton of extra time, or just longer until the smoker comes up to temp? I do use digital thermometers for both smoker and meat>

    Thank You!

  • Nate
    Former Member
    • Apr 2015
    • 3811
    • Quarantined

    There is no such thing as identical pieces of meat.

    That being said... As long as there is adequate airflow between the meat etc... then it shouldn’t really add time.


    • LA Pork Butt
      Charter Member
      • Dec 2014
      • 5377
      • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

      Remember thickness of meat determines cook time. Unless you are stacking one on top of the other, Nate is accurate when he indicated as long as you have the same airflow around both pieces the cook time should essentially be the same.


      • Dewesq55
        Founding Member
        • Jul 2014
        • 1875
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

          Charcoal Grill:
          Weber Smokey Joe Charcoal Grill 14"

          Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
          Fireboard 1st Generation
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer with 6 probes

          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        Adding a second butt will not double (or even significantly increase) the cooking time.


        • RonB
          Club Member
          • Apr 2016
          • 12730
          • Near Richmond VA
          • Weber Performer Deluxe
            Pizza insert
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            lots of probes.

          Well - it depends on whether you have tow left shoulders or two right shoulder, or a left and a right shoulder. I can't say too much because someone might take it as political, but I can say that a left and a right together almost never get done...


          • BFlynn
            Charter Member
            • Oct 2014
            • 846
            • Third Coast

            Short answer: No.
            Long answer: NNNoooooooooooo

            Just make sure they each have some breathing room.

            and post pics


            • Raymon
              Club Member
              • Jul 2018
              • 4

              Thank You all who responded! They are going to smoked Saturday, and I will post photos on Sunday.



              • scottranda
                Charter Member
                • May 2015
                • 1732
                • Charlotte, NC

                On my kamado joe, it takes a little longer. Like an hour longer. It if you’re on a big offset, like others say, as long as there is plenty of airflow, shouldn’t increase time at all.

                thickness is the biggest factor in cook times though.

                good luck!


                • JeffJ
                  Charter Member
                  • Feb 2015
                  • 2409
                  • Michigan
                  • Jeff

                  putting 2 cold pieces of meat vs 1 will drop cooking temps a bit. If you start with your vents a bit more open than doing 1 butt you should be just fine. You'll likely burn through your charcoal a bit quicker but other than that the results should be comparable.


                  • IowaGirl
                    Club Member
                    • Dec 2018
                    • 611
                    • Northeast Iowa, USA

                    I'd say the meat temperatures ramp up little slower when there's a lot of meat to warm up from fridge temperature, but after the first hour or two, the rate of cooking for two hunks o' meat is roughly the same as for one.

                    In the end, it might take a little more time to cook two roasts compared to one, but nowhere close to double.

                    The converse is also true -- it takes a whole lot longer than you'd think to cook a little bitty roast compared to a generous family-sized roast. That keeps tripping me up -- it seems like smoking a smaller roast sized for two people should be faster but it isn't.


                    • smokin fool
                      Club Member
                      • Apr 2019
                      • 1786
                      • Mississauga, Ont

                      I do two shoulders all the time, varying sizes, put a temp probe in each and let em rip.
                      Usually one takes longer than the other, no big deal.
                      Time for one or two more beers.


                      • Schwyy
                        Club Member
                        • Nov 2019
                        • 105
                        • Andover, MA

                        I took the plunge on to pork butts a couple weeks ago and the one thing that's stuck with me is that it didn't add too much time but there's still two individual pieces of meat. I had grand plans of them both coming off at the same time because they were very similarly sized, but one just didn't get tender so I held the tender one and the other one got another 50 minutes in the smoke and it was great! they'll be similar but they won't be identical.



                        • smokin fool
                          smokin fool commented
                          Editing a comment
                          +1 better write up than mine

                        • Schwyy
                          Schwyy commented
                          Editing a comment
                          George Costanza wouldn't post for the rest of the week. Leave on a high note....Showmanship!

                          I like your post better cause you gave the true BBQ time. I said extra 50 mins, you said 2 more beers!
                          Last edited by Schwyy; August 7, 2020, 07:52 AM.



                      Meat-Up in Memphis 2021

                      SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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                      Meat-Up in Memphis



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