Hi to all. Great site. I got my 22.5 WSM about two weeks ago. Previously I had been using the small Charbroil or Brinkman water smokers. I found the WSM because I was not happy with the Brinkman. It's headed to a yard sale for this weekend. I used my WSM for the first time a week ago. I did the "Renowned Mr. Brown" from this site with only minor modifications to the rub and the wood choice. Only did one butt, since it was a trial. It turned out perfectly. Unbelievable. Better than anything I have ever bought at a BBQ joint. For my entertaining debut, I am having about 20 people over for Labor Day. I will need to do at least 4, and maybe 5 butts at one time. My question for the group: How does going from one butt on the top rack to 5 butts on both racks affect temperature control and cooking times? Is there a difference between temperature on the bottom rack and temperature on the top rack? I will try and get all the same size, but if some are larger than others, is one rack better for one size than the other? Thanks for any help you can provide.

Matt

Glad to have you Matt, look around and enjoy

Welcome Matt, 4 - 5 butts seems like alot of meat for 20 people if your talking in the 10 - 12 lb. range. But leftovers are better the next day. I'd put larger on bottom, small on top. You might want to think about smoking the day before and reheating the day of the party - less stress on you and like I said tastes better the next day.

Thanks Glenn. This is a great site and I can see it's going to be fun.

Bill S. Great thoughts. My first, and only butt, was 7.7 lbs before I trimmed it. Probably around 6 lbs when it went on. I'm going to try and stick with that size since the first one turned out so well. Also, smaller butts yield more bark which I really like. That's why I'm thinking 4-5. The first one probably yielded around 4.5 lbs of meat. There was almost no waste, just a small bone. That should cover me if have crashers, plus I'm hoping for some leftovers!!! If I cook the day before, what is the best method for reheating? The first one I ate after it rested for 2.5 hours in a cooler and it turned out perfect. Any suggestions would be great. Thanks for your thoughts.

Hi Matt, you trimmed 1.7 lbs of favor,juice, and taste, because? Can always trim after the smoke. I don't get alot of thick fat. Seems like we don't have alot of small butts and shoulders up in Ma.( 10-12 is normal) Must be alot of fat pigs up here. I trim very little, you must have real fatty butts down there. Haven't had to trim any of the briskets I've done either.

Was just thinking as I was siping on a glass of wine or two, I smoke for 14 to 18 hours and the fat will render, your smaller cuts may not, Never done a small butt or shoulder.

Ok many glasses of wine, reheating, I've reheated 2 briskets, 1 shoulder, 6 racks of spare ribs at 275 deg for 2 hours. Put 80% apple juice, 10 % apple vinegar and well I can't give that up.

Welcome Matt,
look in the Barbecuing thread, should find some answers there.

Bill, I trimmed according to the article on the site for "Selection and Preparation of Pork Butts". It turned out great. I see your point about the flavor. Have to give that one some thought. One thing I liked about how my first one turned out is that there was no waste on it after I cooked it, so I didn't trim and throw away any "bark". If I left to much fat on, I'm afraid my bark would end up on that and be tossed. Just thinking out loud. Thanks for the advice.

Thanks Mac.