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I am making pulled pork for a crowd on Saturday. Planning on doing three 15 pound Boston Butts (bone out) on my Recteq. This is the first time I have done this many. Usually I do one of this size, and I figure about 16 hours at 225. With my Texas wrap, I pull it at about 203-205.
With more meat on the grill, should I budget extra time? If so, how much should I figure in?

Thanks in advance!

No just get your fire right ,give them some room for the heat to flow around them sit back and relax

And don't run out of beer.

The Racteq can crank out the BTUs when needed so as Beaver Shooter said, allow for air flow around the butts and it just becomes a waiting game. And don't run out of beer.

ND,

Don't forget the beer!

Beer is no problem, we will have coolers full. I am a whiskey guy myself, so I have to set a reasonable pace when cooking. Thanks for the help!

I also found this pretty handy when smoking/slow cooking so that I don't lose smoke/temp when checking temps.

https://www.amazon.com/dp/B08K2G5Y78?tag=track-ect-bing-usa-200396-20&linkCode=osi&th=1

I use two of the four burners on my gas grill, turned down low, and 2" square smoke tubes filled with hardwood pellets. Two 12" long tubes will smolder for 8-10 hours. The cooker temp needs to be around 275 +/- a little, and about 12 hours of smoke time. The meat is done when the internal temp is at least 200 degrees. Less than 200, and the fat cap will not carmelize properly and self-baste the meat. I use a 2-probe remote thermometer, one probe in the thickest part of the meat and not touching any bones, and the other through the top of the cooker to indicate cooking temp. The remote makes it easy to monitor both cooking temp and meat temp from inside the house. Have fun!

Need to give them room for the heat to circulate as evenly as possible.

I don't have a reqtek but any time I have had more meat in a cooking device I plan for extra time.

It’s your cook but I always prefer bone in butts. My experience has been they are more flavorful and they cook faster/ more evenly and come out more tender.

YEP

I would give myself 2 extra hours.

Something always hitches my system up. Your butts are particularly heavy. Even with your math and temps planned right. You still have bigger cuts of meat and depending on how much volume you have inside your smoker/grill space…some unexpected differentials come arise.

I prefer working with butts in the 7-9 lb range. They give me less fuss. Plus whenever I do butts, multiple butts, i always do one extra butt JUST IN CASE by some fluke or happenstance, you get a butt from a mean or ornery hog that finishes tough no matter how perfect everything went.

I’m gonna toss one more thing out there.

Because I, myself only bout half know wtf I’m doing 🤦🏻☠️

If there is a lot riding on me delivering some sort of finished outcome that is edible for my guest. If it’s a birthday party, father’s day thing for us family folks on the farm here. (big extended family)

If some terrible calamity occurs, say,…the butts catch fire, whatever.

I almost always have a second smoker-grill going with something benign on it like half chickens. Or some quarters.

For a couple reasons. Catastrophic failure of the butts, brisket, etc

And it gives the cookin dudes something eat in between on a long 16 hour run.
I’m usually outside for 20-24 hours on a big smoke. I need a meal in between. Chicken or ribs. As a back up.

Depending how close together they are, yeah, probably figure more time.

Butts are resilient, don't be scared to pour a little more heat to em to help cut down stall time.

Up the temp to 250, plan to finish early, rest in coolers, pull, eat, kick your feet.

There is just no reason to cook butts at such a low temp, I always do mine somewhere between 275 and 300, always come out great. I too pull somewhere between 200-205. I've never been able to tell the different that a butt done at 225 and 300, other than taking way longer. Mixon does his at 300. Good enough for him, good enough for me.

Cuts your beer-drinking time down.

Look up turbo butt. Discretely.

My experience has been from start to eating, 1.5hours per pound. That starts at putting it in smoker, getting to 190ish, wrap and rest for 2ish hours, pull, and eat. If you want to possibly speed up the process, when it stalls, wrap tight in foil or butcher paper.