Butts, Ribs, and Timing

devildawg23 · Joined: 03 Sep 2011 Posts: 2

Worry and second guessing is starting to set in, so hit me with your suggestions. Labor Day menu is pulled pork and St. Louis trimmed spares. Smoker is my 2 rack UDS. Problem is timing.

I have two 15 lb. bone-in butts. I am planning on cutting these vertically down the middle as there is a bone in each side. This should make two 8lb. roasts and logically cut the smoking time (am i right)? I plan on starting these Sunday night.

Monday morning I will throw 6 racks of spares on. I have done spares several times and have no worries. The problem is space. We are eating at 1:00 Monday. My current thinking is I have to have the butts done before I put the spares on, or there just won't be enough room.

SO my two questions are, 1. Will cutting the each butt into 2 separate pieces cut my cook time. 2. If I get the butts done before a 6 hour rib smoke, what should I do? I can wrap them for an hour or two, but there is still 4 hours after that. Suggestions? And yes, I like to bite off more than I can chew. Go big or go home.

Soapm · Posted: Sep 04 2011 Post subject:

You can wrap the butts in two layers of foil and they'll sit in a cooler for up to 4 hours. You may want to look for a rib rack if you're putting 6 racks in with butts. There is a YouTube video where a guy cooked 9 racks in a Chargriller Duo so I know it can be done but you're going to need to plan. A rack will help...

devildawg23 · Joined: 03 Sep 2011 Posts: 2

Problem solved...one of our local stores is going to lend me their demo Traeger over night. I will throw the butts on there. Back to the other question, will cutting the butts in half make a difference...they will be the same width still.