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>
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.
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"
Thermometer:​​​​​​
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
Miscellaneous:
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.
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...
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.
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.
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.
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.
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.
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