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20 slabs seems like a lot. If you're also having steak, half of that would probably be fine. Honestly, I'd have a hard time fitting more than 12 racks in my cooker, but I prefer having spacing between them. Good luck, let us know how it goes and post some pix if you get 20 in there!

Chris, Awesome idea. Something similar might be a way to get the Chat feature kicked off. I'll be on vacation during this time, but hopefully the wireless will be tuned in so I'll check occasionally. Can't wait.

The thing I've found when cooking any number of butts, 2, 3, 4, 6, is they seldom get done at the same time anyway. After 12 hours or so I begin checking temps in each one and testing for doneness. Very seldom do I pull butts at the same time. Sometimes I'll let one continue to cook while the...

For very short periods of time, they'd be ok, at least the el cheapo ones I have, but I don't make a practice of it. I use tongs for handling hot coals. It is however better to use the glove instead of bare fingers...sounds obvoious, but when emptying some lump into my kettle, a little piece...

Tony, The subject of lump vs. briquettes will be debated long after we've gone to our maker. I experimented w/ lump and brisket a lot, came close to ruining several, either temps running away, or temps going out (which is a subject that seems to be overlooked w/ lump). However, with some...

Doug, I've used the "ramp" technique you mention with really good success. Takes some careful judgement on when to let it go. Makes for some messy pan clean-up, but the results are really nice. One cure that helps is after you pull the meat, add some water to the hot pan (carfully, because...

The thing that gets me is bringing the cooker to a ready state...always seems to take longer than anticipated. Then again, I usually let my cooker get to nearly 200 before putting the meat on, a debatable practice I admit. you didn't mention temperatures...you can start ramping the...

Kevin, The slicer was a little smaller, about 5.5 lbs, bone in. I took the fat cap off of it before cooking. The dryer meat was by far the "Ms. White" section running down the middle. The darker muscles underneath that proved a little more moist, but it was still on the dry side, and when I...

Things I learned, 1) I pulled my ribs after foiling and put in a cooler. Took 'em out 3 hours later, glazed and warmed on kettle...BIG hit. Too tender, but BIG hit. 2) Brine - maybe its the brine that gives chiken skin it texture, not the temp. Marinaded some chicken and cooked at same...

Hey, Any advice for slicing a butt. I know to take it to a lower temp, ~175°, but what about the actual method of slicing? Is there an approach that works better than another? I'm cooking two 7 lbers for pulling, but I'm throwing a 5 lber on to try slicing. Should I put all three on...

I shoot to inject and rub, then hold for 2-4 hours before putting on the smoker. I think it can go longer, but I'm usually practicing for competition and 4 hours is about all I get at most competitions.

Thawing - if your cooking tonight, good luck, water is your only hope. If your cooking next week, assume 4 days in the fridge to thaw. We're having a party at 4:30 tomorrow. I'll fire my bullet up at about 10:30, and get the butts on by 11:30. They'll get pulled sometime between 1:00 and...

Jane, Sonoran Seasoning is what I was referring to. I first came across it by a total fluke, the husband of a colleague of my wife was chums w/ Alan back in his Chicago days and he sent a little of this seasoning to me one time. Tried it on chicken and loved it. Great on turkey as well. I...

I also tried just the rub mentioned in the Smoke and Spice book and was not impressed. I like making my own rubs too. My wife thought I was a freak as I had about a dozen little cups out one evening, adding one ingredient to my 'base' rub, searching for what I thought was missing. I found it...

Jeff, Like John L, I've done this cook several times with raving success at work. I follow the same approach he does. I've found that a 7lb butt (precook weight) will feed 8 or 9 pretty hungry guys. The only other thing I might add to John's approach is I add some "juice" to it while...

Looks like I'm going to be filling two WSMs up w/ pork butts. Going to make up some pulled pork for my Relay-For-Life team's fund raising activities. My wife will bring some to work and I'll bring in some. Other than that, looking like a grilling weekend for me. Been practice Q'n so much I...

Rita, Wish I took some pictures but here's what I did to trasport 3 WSM in a mini-van. dissassembled. placed ring and water pan on floor. put other misc. small items in the pan (extra storage). Inverted the middle section, and placed over top of ring, pan etc. place a rag around the edge of...

Chris, Don't let Keri C hear you say that briskets are better for log burners. Really, some really awesome brisket can be turned out. I realize this is a BOB string, but the couple times I tried doing butts over briskets, I was less than satisfied with the results. I think I prefer to keep...

Russel, Welcome. Mr. Brown was the first cook for me. First time out, I pretty much followed it to the T. Eventually, I've stopped the mop, althought the vinegar doesn't add the vinegar flavor of vinegar bbq sauce. If you use the Mr. Brown rub, and cook it, you will be very happy with the...

Paul, Pork butts are very forgiving, guess that's why they are so fun to cook. Did you check your water pan? It may have been dried up or nearly there. Joey Mac