Question about Pork Shoulder Cook

[bbqlvr]

From experience I see a temp drop at the outset after a lot of meat hits the grill.  I feed’er a little more fuel to compensate for this.  But, once the temp gets back up the cook proceeds as normal.  I usually pull at 195 or so.

[SmokeVide]

I posed the question in tweets to Malcom Reed and Meathead Goldwyn.

Reed: It depends on air flow. If you have plenty of room, it won't increase cook time much. If you are loaded down, expect times to increase.

Meathead: Short version: If air temp is the same, cooking time should be about the same if they are not too close.

[HoosierKettle]

I posed the question in tweets to Malcom Reed and Meathead Goldwyn.

Reed: It depends on air flow. If you have plenty of room, it won't increase cook time much. If you are loaded down, expect times to increase.

Meathead: Short version: If air temp is the same, cooking time should be about the same if they are not too close.

That sounds right. My last cook I had a whole brisket below 2 pork butts on an 18 wsm. My cook time was the same as if I had done a single butt. The only difference was I had to run all vents wide open the first 4-5 hours to maintain temp so I burned through more fuel than normal. A full charcoal ring was about spent after 8-9 hours where normally I could run 12 hours no problem. The meat doesn’t care if it has a buddy along for the ride as long as they aren’t touching. Kind of like when you have a buddy ride with you on a road trip.


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[kettlebb]

As long as no one is in the back seat skiing then it’s all good.


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