10 Pork Butts - 2 WSM..........


 
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David Verba

TVWBB Fan
So a buddy is having a pig roast, BUT he and the guy doing the whole hog had a falling out. Thus, I'm trying to help.....

What do you guys think of doing (10) 6 lb. - 7 lb. Pork Shoulder Butts in (2) WSM's?

I was thinking 2 on the bottom rack and then 3 on the top, with the third sitting on top and in between the two.

I'm a clay potter, so I think I'll have a enough fuel with full rings (I use Traders Joe's briquettes - Rancher)

What do you guys think? Possible? How long do you think it will take them to hit 190°?? I was going to use two different recipes in each smoker - Mr. Browns & the Chris Lilly's. (Better Suggestions for a real crowd pleaser?)

Want to smoke them up be done around 1-2pm wrap in foil and pack in coolers for the eat time of 6pm ish.

Let me know any and all suggestions! You guys all rock!
 
Hey David...you might be able to get 3 butts on the top grate by leaning them on their side, kind of against each other, in the shape of a triangle. Then after a few hours when they shrink a little you should be able to set them all flat on the grate.

If doing 5 of them in in 1 WSM I would start that cook around 11 or 12pm; that's a lot of meat mass in the cooker, it's gonna take a while.
 
That's a lot of meat! Depends on the temp you want to cook at because it's so much meat that the meat alone holds the temp lower. Bruce is right with the placement of the three on top.
 
we got a total of 8 butts onne 22 1/2 WSM at our last comp , we had some small open areas between the butts so they cooked fine. We had to add more coals at 4AM . Thetemps stayed around 230 and 275 off and on thru the night. We finished in 9th place at this event.
SqueelAppeal07
 
A guy here was posting the idea of smoking six at a time by tripoding on end against a beer can chicken rack. I don't know why it wouldn't work.
 
My last butt cook was on the 4th of July I did 29 lbs on the top rack and a packer on the bottom no problem didn't have to lean nuthen . YMMV
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Alright, so 3 on the top of each of the WSM's with 2 on the bottom rack seems to be the way. Do you guys think it would be okay just to stack the 3rd butt instead of leaning all 3 butts on the top rack. Like a pyramid I mean.

What time do ya'll think I should start these the day before? Looking at about 30-35 lbs. of meat per smoker.....
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
A guy here was posting the idea of smoking six at a time by tripoding on end against a beer can chicken rack. I don't know why it wouldn't work. </div></BLOCKQUOTE>

Stack if you want less bark. Also, something in between, like I suggested, should also speed up the cooking time since heat will flow between the butts.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Guy Wallace:
From what he says he is doing smaller butts than I did and 3 fit fine no fancy stacking required on the top rack . </div></BLOCKQUOTE>

They're gonna be MUCH smaller butts if you're able to lay three on a rack without being squished together. Personally, I think larger ones are less apt to dry out so I never cook small ones. They seem to take longer per pound, anyway, especially if half butts.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Guy Wallace:
From what he says he is doing smaller butts than I did and 3 fit fine no fancy stacking required on the top rack . </div></BLOCKQUOTE>

I just read where he said they are six-seven pounders. I don't think you'll have any space between those, and I guess he doesn't either, so that's why he asked if it was ok to stack "like a pyramid". It would be tight, that's for sure.
 
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