On May 12, 4:23 pm, " BOB" > wrote:
> "OC" <oystercracker@nowheredotcom> wrote in message
>
>
>
>
>
> > "shawn" > wrote in message
> ...
> > > OC wrote:
> > > > Hey - I need some advice from the pros. I'm cooking on a
> > > > Chargriller Pro with an offset fire box. When I cook a butt, I
> > > > usually shoot for about 7.5#, and with the right fire, it usually
> > > > takes around 8 1/2 - 9
> > > > 1/2 hours, +/-. I've been asked to smoke a couple butts for a
> > > > neighborhood party next weekend, and I think two of 'em in this
> > > > same size range should be about right. I've never cooked two at
> > > > the same time, and won't have a chance to do a dry run. I'd
> > > > appreciate any thoughts on a couple questions -
>
> > > > 1) How much extra cooking time should I allow, considering I'm
> > > > cooking two butts rather than one?
> > > > 2) If I get nervous and start too early, is there a preferred
> > > > method for keeping the bbq warm after I chop it, without
> > > > overcooking it or drying it out?
>
> > > > Thanks for your help,
> > > > ~OC~
> > > IMHO your cook times will not be significantly longer than a single.
> > > Swap end for end at 1/4 intervals
> > > swap positions halfway through.
> > > Don't chop until just before serving (I only chop the scraps after
> > > slicing.)
>
> > > If you finish early, keep wrapped in foil, in a towel, in a ice
> > > chest.
>
> > Shawn - Thanks for the info. I couldn't come up with a good reason
> > why time should be a lot longer, but didn't have any experience to
> > base it on. Also, thanks for the ice chest tip.
> > ~OC~
>
> Adding two points...
> #1. Yes, the smoking time will be close to the same if there is air space
> between the pieces of meat. Time will be increased only slightly at the
> beginning of the cook while you are bringing the cold meat up to
> temperature.
> #2 (And I know you already know this.) *DON'T* put ice in the ice
> chest/cooler.
>
> BOB

I agree with shawn, and got a great laugh out of Bob's post.

I buy packer's cut briskets at about 18-20 lbs a piece, and sometimes
smoke both if I know I won't be able to have a free weekend to for a
while.

Last year at Thanksgiving I smoked a 14# and a 16# turkey at the same
time for me and two sets of relatives.

I would guess that the extra time for both meats of doing two instead
of one only added 10% or so more time. Just a guess... it wasn't much
at all.

Robert