3 racks baby backs and 7 lb Butt


 
B

BrianGross

New member
I've pretty much got my 22.5 figured out after 6 weeks, as far as ribs. SO...tomorrow I'm going to do 3 racks and a 7 lb butt for the family. Question: should I start the butt on the top rack, then move it down when I add the ribs or just start it on the bottom rack. Sorry, forgot to mention I have a 22.5. I've found my bottom rack cooks a bit slower/lower, which is the reason I'm a bit unsure which rack to start it on. Plus, it would be easier to finish with the ribs on top so I can sauce them. I have a Maverick 732, so I can monitor the butt easily, regardless of rack.

All the prep work is done, and the beer is on ice. I plan on firing things up tomorrow about 5:30 AM..figuring that should get us eating by 6:00.

I'm open to any/all suggestions, so feel free to jump in.

Thanks!!
 
I would just throw it on the bottom and let it ride, that way you don't have to worry about moving it later. If you don't use water in the pan the lower grate shouldn't be too much less than the upper grate.

If you plan for the ribs to come out a little early you can take them off and free up the upper grate if the butt isn't getting done in time.

Just wrap the ribs in foil and towels and put in a cooler and they will hold til the butt is done
 
Just to circle back; cook went perfect! Woke up way early(even before the alarm went off), so I got things fired up at 3:45 AM, had the Butt on the rack at 4:15. Temps increase pretty quickly to 150-ish, then slowed a bit, but continued to climb to 174. It hit there about 11:00 and stalled. Timing was good, cause I started it on the top rack, and decided to move it down. Threw the ribs on at 11:30. Stall lasted about 3.0 hours, and started to climb around 2:00. She was at 196 at 5:00, and off she came. Pure pork heaven, let me tell you.

Ribs were done at 5:30, and they were about dead-on as well. Best part is we were planning to eat at 6:00, timing couldn't have been better.

Cooker was great. This was my first LONG cook, and multiple item cook. Followed a lot of the information I've read here. Loaded the ring, buried some chunks in it, etc....Didn't need to reload once. Temp stayed between 245-260 the entire cook. Can't say enough about the Maverick 732. What a genius piece of hardware.

Trying to post some pics...hopefully they work.
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Enrico said:
You don't tell us do you smoke with water in water pan????? I suppose yes.
By the way... Pork butt looks great from here!
Click to expand...

Yes, I used water in the pan; mainly because that's the only way I have cooked on this smoker(only had it 2 months). I'm going to buy a ceramic saucer for the water pan today and try that next time.

I filled it up about half-3/4's yesterday, and by the end of the cook, it was practically empty!
 
I'm glad you posted how long your stall was, I cooked pork shoulder for the first time and my stall was around 2.5 hours. Since this was only my second time smoking I thought I did something wrong.
 
The stall on mine kinda had me freaked out. It went up to 178, and then back down to 174 for the stall's duration. Being my 1st butt, that really had me wondering what was going on.

I was determined to wait it out-it it went too long, I was going to post a 911 thread on here.

Luckily, I didn't need to do that!!!
 
The stall on mine kinda had me freaked out. It went up to 178, and then back down to 174 for the stall's duration. Being my 1st butt, that really had me wondering what was going on.

I was determined to wait it out-if it went too long, I was going to post a 911 thread on here.

Luckily, I didn't need to do that!!!
 
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