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Old 06-16-2005, 12:36 PM   #1
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You are a-ok...you got 2 good looking butts that weigh a total of 13.3 pounds. Marbling is not a term I use a lot with butts! There's a bunch of fat in there that, when rendered, makes the butts delicious and tender.

Don't worry so much about the mathmatics of your cook. Lots of factors can determine how long these will take to get to temp. They might be done in 14 hours, they might be done in 20. It's done when it's done.

After you do a few cooks on your cooker in your environment, you'll get a better idea of how long cooks will take. I really don't believe it will take
more than 20 hours, because you have 2 pieces of meat there, more surface area means quicker rise in internal temps.

You will not screw it up. Butts are the most forgiving piece of meat on God's green earth. Have fun.
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Old 06-16-2005, 12:56 PM   #2
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Quote:
Originally Posted by Captain Morgan
Marbling is not a term I use a lot with butts!
Interesting: Until you said that I hadn't realized I don't use that term with butts either. True though; there's so much internal fat and connective tissue going on you can trim off all the surface fat and still have moist, delicious meat. I just look for enough exposed meat (for bark purposes) and rarely trim at all. Occasionally I get butts with too much surface fat and I'll trim those.

For butts I run my pit temp on the low side--strictly for convenience, not because it makes for better butt--so my double 8-pound butt cooks routinely run 20 hours. That works out well time-wise for me: In early eve, out mid-late afternoon, rest, pull for a 8-9pm dinner.

Enjoy your cook.
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Old 06-16-2005, 01:01 PM   #3
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Cook both now. Put one in the vac-pac and freeze. Next day take the frozen butt out and wrap in newspapers. Put in cardboard box and mail to me, UPS Red. Thanks!
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Old 06-16-2005, 01:02 PM   #4
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and if I cook both - should I put one on one grate (WSM) and one on the other? or should I put them both on same grate if they fit?

Thanks
I'd cook both were it me. If you can fit them both on top without being near the edge (heat rises there and can be drying), do. If not, put the smaller on the bottom. I'm not one for mopping or turning butts so for me either way works.
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Old 06-16-2005, 01:05 PM   #5
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Sammie=sandwich.
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Old 06-16-2005, 02:00 PM   #6
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Remember...if you want to get a good smoke ring (maybe not as big a deal on butts) you might not want them to get to room temp...on the smoker cold will leave more time for the ring to form (until 140 internal)...other than that you sound well on your way! GOOD LUCK!
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Old 06-16-2005, 02:01 PM   #7
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Originally Posted by Cruising
and get them to room temp too.

Any suggestions are always welcome. Thanks.
Imo, for maximum smokering possibility, put them in cold when you assemble your cooker (using the MM, right?).
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Old 06-16-2005, 02:41 PM   #8
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I would plan on 14hrs...
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Old 06-16-2005, 04:18 PM   #9
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I cant "git er done" any less than 18 hrs at 225. Seems like my cooks take longer than most. But I dont mind.
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Old 06-16-2005, 04:25 PM   #10
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Quote:
Originally Posted by DaleP
I cant "git er done" any less than 18 hrs at 225. Seems like my cooks take longer than most. But I dont mind.
I can relate to that ... I have a WSM, and I quit trying for 225F, I've gone 18, 20 + hours on butt cooks aiming for 225F, seemed to spend a lot of time 210 - 215 for some reason.

I shoot for 235F to 250F now and the last ones were only 14 hours if I remember right. I'm doing 4 more Friday night, I'll try to remember to update this thread with my results.
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