Biggest cook ever for me


 
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Scott LeRette

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Doing 6 pork butts (58 lbs), for church on Sunday. I am doing them tomorrow. Using my trusty 22.5 WSM. I don't use water in the pan. I have two avg size pavers I use as sinks...wrapped in foil. I've found I get much higher temps and I am wondering about what I should expect. I am used to doing a butt or a brisket with a few racks of ribs on the other grate. Or maybe come chicken. But I'm going to have a FULL smoker. Love to hear your thoughts. Thanks!
 
That's a tall order, what time are you planning serving them? Are they all pretty close to the same size (approx 10LBS each)
 
I've never had more than one butt in the smoker at a time. My thought is...."I know that Scott will be a busy man this weekend". Since you're doing it for church, I'm sure you'll get a little extra help.
 
Scott LeRette said:
Doing 6 pork butts (58 lbs), for church on Sunday. I am doing them tomorrow. Using my trusty 22.5 WSM. I don't use water in the pan. I have two avg size pavers I use as sinks...wrapped in foil. I've found I get much higher temps and I am wondering about what I should expect. I am used to doing a butt or a brisket with a few racks of ribs on the other grate. Or maybe come chicken. But I'm going to have a FULL smoker. Love to hear your thoughts. Thanks!
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I did about the same thing last year - 6 butts at once - if you can time it so that you can get the butts done a couple of hours before you need them, then you could keep them whole and hot, take them to the feed and pull them there.

I cooked them overnight - no water - no foil - I was using stainless steel plates for thermal mass - dome vent temp was about 250°. I don't remember how long they took, but not much longer than a butt and a brisket or 2 butts - maybe another hour.

In my case, I was cooking a week in advance - I ended up pulling the pork, and putting it into foodsaver bags that were immediately placed unsealed in a cooler with ice water in an attempt to flash cool them. Once they were cold, I vacuum sealed them - then a week later put them still sealed in boiling water to heat them up. The only change that I would make would have been to put less meat in each package - I think I had 4 lb each in 6 packages - I'd at least double the number to make the reheat faster.
 
I am doing it tomorrow for big lunch after church service on Sunday. Wraps up the week long VBS. Someone else is doing 200 lbs of loin to go with it. I'd planned on pulling it and putting a splash of sauce in with each ziplock bag worth. Then to the roasters on Sunday mid morning???
 
Cooking it tomorrow and serving it Sunday is very doable

The critical thing fou you will be the rest. If I were you I'd rest those butt no less than 3 hours, and when you pull them, immediately get the pulled in plastic bags and seal them up tight. Your going to be fighting dryness, that's why I suggest the long rest before pulling
 
I just did 8 butts earlier this week, and I didn't use water. I used a clay saucer, no foil. They took about 17hrs. Give yourself plenty of time. More meat will take more time. Good luck, and put up some pix.
 
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