dr2b0804 Posted June 18, 2019 Report Posted June 18, 2019 Hi! So, I have two questions regarding space...do you think I could cook two pork butts...one on the lower and one on the top rack simultaneously? Also, correct me if I’m wrong, but the rib rack can only be used due to height issues on the lower grate, right? If anyone who has a 19” high cap TT wants to post some pics of your cooks so I can get an idea of space management I’d appreciate them. I searched the gallery forums but only found a couple 19”. Thanks!
Pequod Posted June 18, 2019 Report Posted June 18, 2019 Don't have a 19, but what you suggest for butt smokin' should work. Don't know about the rib rack. Will let a 19" owner chime in on that.
dr2b0804 Posted June 18, 2019 Author Report Posted June 18, 2019 Ok thanks! About to order a couple so I have some nice ones put aside for this weekend! 👍🏼
5698k Posted June 18, 2019 Report Posted June 18, 2019 The point of the hi cap is space. Yes the rib rack will work on main grate, and yes, you can absolutely do two pork butts on a 19”. Sent from my iPhone using Tapatalk 1
Jon B. Posted June 19, 2019 Report Posted June 19, 2019 16 hours ago, dr2b0804 said: Hi! So, I have two questions regarding space...do you think I could cook two pork butts...one on the lower and one on the top rack simultaneously? Also, correct me if I’m wrong, but the rib rack can only be used due to height issues on the lower grate, right? If anyone who has a 19” high cap TT wants to post some pics of your cooks so I can get an idea of space management I’d appreciate them. I searched the gallery forums but only found a couple 19”. Thanks! I have done 4 - 8# butts in my 19"TT twice. Make sure you space the top butts like the picture below, so the temp stem doesn't hit the meat. A two butt cook is a piece of cake 1
dr2b0804 Posted June 19, 2019 Author Report Posted June 19, 2019 Jon B. Thank you so much! That’s exactly what I needed to see!!! That looks awesome. Must have feed a lot of hungry people. 😄 (Which is what I’ll be trying to do Sat.). We never have more than a couple of people over but we are hosting a reception to a memorial service so expecting 30-40 people! (Also going to grill some burgers/hot dogs on regular grill). Thank you!
Jon B. Posted June 19, 2019 Report Posted June 19, 2019 Very welcome. I thought I was going to have a problem with all the drippings, however the drip pan was so close to the coals (sitting on the top of the lump basket) that the drippings vaporized and became solid. It was a little hard to clean but nothing dripped onto the lump.
Jon B. Posted June 19, 2019 Report Posted June 19, 2019 The more I think about it.................one of the butts did touch the inside of the lid but turned out fine.
dr2b0804 Posted June 19, 2019 Author Report Posted June 19, 2019 Well I will either be doing 3 butts (2 on the bottom one on top and a rack of baby back) or 2 on the bottom and as many baby back racks as I can fit. How many racks do you think would fit on top? 3? Thank you again!
Jon B. Posted June 19, 2019 Report Posted June 19, 2019 (edited) 29 minutes ago, dr2b0804 said: Well I will either be doing 3 butts (2 on the bottom one on top and a rack of baby back) or 2 on the bottom and as many baby back racks as I can fit. How many racks do you think would fit on top? 3? Thank you again! At the risk of getting kicked off this forum....................I have to admit..............I have never cooked a rack of ribs on my KK's. (Redhead Sue is a flanken rib fan) Edited June 19, 2019 by Jon B. 1 2
Bruce Pearson Posted June 19, 2019 Report Posted June 19, 2019 Me to,but I’m about to try in the near future 1 1
Tyrus Posted June 19, 2019 Report Posted June 19, 2019 Don't get stuck behind the 8 ball, give yourself enough time for the cook. If you run short of time heat it up or wrap. Nothing worse than hungry guests, lynch mob scenario
dr2b0804 Posted June 19, 2019 Author Report Posted June 19, 2019 (edited) So 12 hours is my thought...doing 3 pork butts? My other question is...how long can you keep a pork butt that’s done and wrapped...? Wondering about trying to do pork butts, wrap them, then throwing the baby backs on...but that’s a 3 hr lag between pork butt being done and ribs...or am I crazy and biting off more than I can chew? Edited June 19, 2019 by dr2b0804
ckreef Posted June 19, 2019 Report Posted June 19, 2019 Wrapped in foil then in a towel then in a cooler they'll still be hot after three hours when you go to pull them. You could go longer if push came to shove.
dr2b0804 Posted June 19, 2019 Author Report Posted June 19, 2019 Ok got it. Thank you! Do you think 12 hours is a good estimate for 3 pork butts at 250F?
Tucker Posted June 19, 2019 Report Posted June 19, 2019 Instead of using time to judge the cook, use internal temperatures. I find that hitting 195-200 f internal temperature takes up to 16 hours at times.
tony b Posted June 19, 2019 Report Posted June 19, 2019 With that much meat, I'd allow extra time (a couple of hours) and if they hit target IT early - like ckreef said, just wrap them in foil, a bath towel and into an insulated cooler and they'll hold for hours - easily 4. Jon & Bruce - never cooked a rack of ribs , bad grill owners, bad, bad, bad! A time out for you both! 3
dr2b0804 Posted June 19, 2019 Author Report Posted June 19, 2019 🤣. Ok awesome thanks. I have a plan now. 😊. I’ll try to take pics.
Tyrus Posted June 19, 2019 Report Posted June 19, 2019 As I was peekin through the cracks I thought I'd pass along this thought. A lower temp will obviously add time on the grill, moving the temp higher will close that window considerably. If your cook goes for an extended period as Tucker mentioned the meat has rendered it's fat and 195-200 is ok. If I were cooking, a temp from 250 or even to 275 is in range for pork butt. Internal temp if you overshoot to 205 is not a worrying occasion. Just remember they still continue to cook in the cooler when wrapped, having 3 project that accordingly. It's all good in the neighborhood
