A tale of two butts

[Jeff H]

Sam's club only sells butts in packages of two.    Oh darn. I guess I am forced to smoke both of them.   




Good price though. Almost as much as one butt at Kroger.

Lighting up the WSM on Sunday. Should be a good day.

[Metal Mike]

Awe look, they'll be TWINS
@ 15.6 lb, will definitely make it a day...
posting to your success

[Jeff H]

Awe look, they'll be TWINS
@ 15.6 lb, will definitely make it a day...
posting to your success

I'm hoping that if I put one on the lower rack and one on the upper rack of the WSM, it will work like a normal 8 lb smoke and only take 8 hours or so.

Anyway, prep and smoking pics forthcoming this weekend.

[Saugust]

[
I'm hoping that if I put one on the lower rack and one on the upper rack of the WSM, it will work like a normal 8 lb smoke and only take 8 hours or so.

Anyway, prep and smoking pics forthcoming this weekend.

My experience is that it will take a bit longer. You're putting twice as much cold meat in there meaning it'll take a little more time and heat to get things where you want them. But it's likely that they're not the same size so that'll change things too. Just roll with it, it'll be great!

[1911Ron]

Good luck!

[Jeff H]

Pic from last night. The twins are getting all nice and comfy with their dry rub.




And 7:30AM this morning, on to the WSM

[1buckie]

Double the fun !!!!

Sometime for kicks, maybe do drip beans, Here's where I got the hang of it......
look into this thread done on a WSM:

http://www.thesmokering.com/forum/viewtopic.php?t=47454&highlight=pork+butt+101

[WNC]

I'm waiting with baited breath, looks good so far.

[Jeff H]

And the finishing pics.








About 1PM and 165 degrees. Time to wrap.









All done around 5PM and rested for an hour. The right one made it to 205 degrees. Left one just shy of 200. The right one (lower rack) was juicer than the top rack, but neither were dry. Perfect.

[WNC]

Looks great, I've got a big pulled pork cook coming up too, nice job!

[Metal Mike]

Dynamic Duo indeed!