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I appreciate all of the input. Curious about the comment on no water. Is there a reason I wouldn't use water in the pan? I'm assuming it's harder to get to temp with water.

Thanks Lew - I've cooked many butts on my BGE and a few on the Smokey Mountain, but never done this many at once on a schedule. I was thinking I would need to go a bit quicker with higher heat so I'll shoot for the temp you suggested. I also ordered some butcher paper and thought I would give...

Next weekend, I plan to cook 5 boston butts on my Weber 22.5. I'm guessing I'll have around 50-60 lbs total. I don't have a lot of experience with the Weber and I am trying to plan the cook to be ready for a party. I should be able to get them on around 7:00 am and they need to be ready to...