Well I've been having fun so far with the SRG. Cooked some ribs first thing and they turned out great. Cooked a brisket flat also really nice. I'm going to tweak some things on both of those next time of course but man I was impressed and my wife had no complaints.
Here is my question and it's more or less asking for a ball park figure. I want to cook 2 butts this weekend one in the center and one in the bottom of the basket.
I have 2 probes and one is wireless so I'll put that one in the middle butt since it will probably hit target first.
The million dollar question is guessing a start time for a given eating time. I'll be cooking them on low hopefully the whole time but not against speeding things along near the end on med-high or high if needed (unless that will be a disaster). I'm not cooking to time but want some guess per pound so I can fudge on the rest period or bump the temp if needed to make dinner time. I know every cut is different and some will double in time while others will cook in half time - I'm just looking for an on average number. The butts will probably be in the 8# range before trimming the cap. Also I will be using a no sugar (or very little sugar) rub and will be adding some apple juice before wrapping in foil to rest after I pull them @ 205. Should I cook them as is to 205 or do they need to be tented or anything before that?
Thanks in advance for any input you all can give
Edit: TMB I saw where you said ~4 hours depending on the size to reach 205 after the 15min preheat on high and the 15 minutes on high before turning to low for the bark. Does this work with two butts in the basket?
First, the top butt will finish first and will be around 20 mins faster than the lower butt. So keep your eyes open and see if I'm right
Next , one or two butts does not matter, only thing that matters is the top butt finishes first then you have to add time for the bottom
Starting the SRG 15 mins on high before cooking is to get the wood chips going, then leave it on high for another 15 mins after you placed the butts in the cooker this helps with the bark formation.
For butts 6 to 8 lbs 4 hrs is the starting point to watch temps and yes pull at 205 not before.
So Lid down, preheat 15 (to start wood chips) leave on high another 15 after meat is set in then turn to low or med low and check wood chips every now and then.
You should be good to go. Do give yourself 6 to 7 hrs this gives you cooking time and time for the butts to sit in a cooler to rest (very important)
And to add I'm doing 4 butts Saturday for a wedding party (pictures will follow) and this will get the count to 130 butts in infrared
