In the thread dealing with thermometer choice I shared that I had purchased a Thermoworks BBQ one for a few reason, one was a high and low alarm. I guess if you had a way to be notified of when it reaches danger zone (like that thermowork thermometer) than you could sleep better at night. To be honest it really depends on the cooler you put it in. If I put a brisket in a cheapo cooler from Wally World then I will more than likely put a thermometer with it but if it is a K2 or Yeti.... I am just going to bed!
@jamieson22 said in [How much longer would smoking two butts take?](/post/50331):
> I’ve held as long as 8 hours in cooler with no issues. I usually cook them overnight and just hold till ready to serve.
Interesting! I'm afraid to experiment with holding hot meat in an insulated cooler overnight... I keep thinking the temperature would fall into the danger zone...!
Just realize that there is a limit to how much meat you can load into any smoker.
When you add too much cool meat, the smokers electric element or burner hits a wall and you will see temperatures start to flat-line.
Most smokers cooking capacity is something less than its physical capacity.
Keep the butts separated by at least a couple of inches and go with the low and slow method. The key is a good meat thermometer. It doesn't have to be an expensive one either; just a simple plunge type one will do but be sure to NOT insert all the way to a bone; you don't want bone temperature, you want center meat temp.
Low n slow brother!
By the way, during the last hour of cooking:
1. Slather on a blackberry jam (no seeds), honey, & brown sugar mixture
2. Wrap the pork in foil
3. Put back in the smoker for about an hour bringing the temp up to about 300 degrees
4. You have just sent your pork butte over the top.
I've had it turn out several times with a purple ring. The only problem I've encountered is having leftovers for the next day.
Low n slow brother!
I have cooked 11 butts at same time and didn't really take any more time than 1 (other than prep, etc). Will add that I have found that once done, double wrapping in HD foil and stashing in a cooler for at least an hour turns out a better end product. I've held as long as 8 hours in cooler with no issues. I usually cook them overnight and just hold till ready to serve.
@Julian lol yeah the censor thing here can be a pain in the .... Yeah, if I am doing an entire smoker full of cold meats it will take a little longer but the changes between 1 and 2 pork butts shouldn't be anything really
@jonathon precisely. Usually toaster oven guidance suggests timings are extended when additional items are added... Or at least microwaves ... But I suppose at least for the latter there are literally fewer microwave[censored]ting the product.
@julian Were you wondering because of the increased amount of cold meat that would be added to the smoker? That might cause some small delay but I can't imagine it would even be anything quantifiable.r
@tim71 said in [How much longer would smoking two butts take?](/post/50283):
> It never seems to make any difference time wise if I smoke 1 or 2 but you do get twice the meat which is nice.
Last time I smoked a pork shoulder I only had a half cup of meat left for the next day. Gave it up to the wife for her lunch haha
Only done that a couple times but it shouldn't matter as long as the butts are the same weight/size. As long as your smoker can hold a consistent temp it should be fine.
Don't know if you have it, but injecting them with the Pa's soluble seasoning is really good.
In the thread dealing with thermometer choice I shared that I had purchased a Thermoworks BBQ one for a few reason, one was a high and low alarm. I guess if you had a way to be notified of when it reaches danger zone (like that thermowork thermometer) than you could sleep better at night. To be honest it really depends on the cooler you put it in. If I put a brisket in a cheapo cooler from Wally World then I will more than likely put a thermometer with it but if it is a K2 or Yeti… I am just going to bed!
@BRYARRR_80 absolutely reach out to our commercial sales team at 800-835-2832, I don't want anyone else offering advice on this as it could royally mess you up! If you're buying your stuff from Waltons they should be able to get these answered for you in a way that will work for your haccp.
Sometimes you need to go beyond a rinse, which only removes surface salt from the meat. If the brine was not mixed with the optimal amount of salt and cure, you can be left with too much salt content in the meat. In that case, soaking in fresh water for a period of time after curing will remove more salt than just a rinse.
Also consider that time in the smoker will remove moisture from the meat which will increase the apparent saltiness of the smoked ham.
How to know how salty it is? After curing but before smoking, slice a piece from the center and pan fry it to taste the salt level.