> wrote in message
oups.com...
> 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
>

Thanks for all the feedback. I'll be sure to remember not to use ice. <G>
~OC~