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Time for 1 8lb pork vrs 4 8lb pork

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  • Acebuffe
    Former Member
    • May 2016
    • 2

    Time for 1 8lb pork vrs 4 8lb pork

    I have cooked a few 8lb pork shoulders in a Weber...approx. 1 hr per lb at 250deg.​ Now in my big Oklahoma Joe I want to cook 4 8lb porks. Still about 8 hrs or will the time increase? That's the question>

    thanks for helping!
    Ace
  • PaulstheRibList
    Founding Member
    • Jul 2014
    • 1614
    • Lake Charles, LA
    • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
      1.) A pair of Weber Smokey Mountain 22.5's
      2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
      3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
      4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
      5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
      6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
      7.) 22" Weber Kettle with Slow-N-Sear
      8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
      9.) BarbecueFiretruck...under development
      10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
      11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
      12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
      12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

      Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

      I'm loving using BBQ to make friends and build connections.
      I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

    #2
    If you have a little space between them, then you will have about the same cook time as cooking one. Difference is that you will have to have a little more fuel burn to get and keep the cooker at the same temp.

    Now, if you jam pack a cooker, and you don't have the capacity to add more fuel for your cooking style, then it takes longer. For example, in my WSM 22.5", it does take a little longer to cook 10 racks than to cook one or two. You could compensate by putting a good bit more lit coals in at the beginning, but I typically don't.

    On the Jambo, it makes no difference on timing if I cook 1 brisket or 4 because the airflow is great and I'm putting logs on to keep the temp at the target.

    Have fun and post pic's!

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9498
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
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        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #3
      Ditto to what dat rib list dude wrote.

      Comment

      • LA Pork Butt
        Charter Member
        • Dec 2014
        • 5081
        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

        #4
        You will probably need to rotate them midway through the cook.

        Comment

        • Acebuffe
          Former Member
          • May 2016
          • 2

          #5
          Thanks for the replays. I got the space and the heat do I'll plan on the same time/more or less!

          Comment

          • CeramicChef
            Former Member
            • Jul 2014
            • 1188
            • OKC, OK

            #6
            Acebuffe - your butts will cook independently IF you leave about 1" or more in between the butts. If the butts are touching, then what you'll get is something that takes a LONG time to cook. If you really want to get these things done quickly, you just cut the butts up into 4ths and leave that 1" between the pieces. This gives you an increase in the amount of surface area for heat transfer and evaporative cooling. Couple this with an increase in temp to something like 275 instead of 225 and you really turbo cook the butts!
            Last edited by CeramicChef; June 16th, 2016, 04:04 AM.

            Comment

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