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~

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" > 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~

"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

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

> 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~

"OC" <oystercracker@nowheredotcom> wrote in message
...
> 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?
>..........................

Just wanted to say thanks for all the great feedback. After a couple delays,
the party finally happened Friday nite and the bbq was a big hit. Good thing
it was Friday nite, 'cause about 3" of rain named Barry moved in on
Saturday. As suggested, I didn't really see an increase in cooking time for
two butts, considering all the other variables involved. If anything, it
probably went a little faster because one butt was closer to the fire box
than when I usually cook. I rotated the butt locations a few times, which
seemed to work out fine. Anyway, just wanted to say thanks for all the help.
~OC~