Butts and baby backs together


 
R

russell swift

TVWBB Super Fan
Is it possible to cram the WSM full of pork butts and ribs at the same time? Case in point...I am cooking BBQ for a work event this Friday. I need to prepare 4 slabs of baby backs and 4 pork butts. My plan was to begin the 7 lb butts overnight, and then add 4 'rolled' racks to the top grate Friday morning. I was thinking I could move 1 pork butt from the top grate to the lower, therefore centering the rolled ribs around the lone butt. Is this feasible? Everything would cook at 225F, and ideally come off around noon. I will be using the 3-2-1 technique for the baby backs.
 
If they'll fit, you're in good shape.

I'd pre-cook the butts, wrap them and then simply re-heat them. That way, you can pile em up on the smoker and save some grill space for cooking the ribs.

You can also cook the butts so they finish in time to put the ribs on and simply keep the butts warm by wraping them in towels and placing in a tightly sealed ice chest.
 
You should be able to squeeze it all in there in some fashion, putting the ribs in towards the end, but like Derek I'd rather do the pp and get it pulled ahead of time.

For the ribs you could do the 3-2, then chill and wrap. If you have access to an oven or grill at work you could finish them there for the wow factor.

If I really wanted to do like you suggest, then I'd lean the butts up against each other on the long edge (like a teepee) when I wanted to put the ribs on, then I'd stand the ribs up, circling the butts, that would accomodate the 4 racks of ribs. Have some bamboo skewers soaking to help you hold the ribs in place standing up.
 
bah, scratch that ... I remember holding stuff in place with bamboo skewers was a PITA, plus the ribs would need to be I'd say at least 2" inside the water pan edge vertical to prevent scorching

2 butts that size per rack really is enough ... but if you have a 3rd grate you might do the soup can thing to add a grate, and you might be able to stand 4 butts up in a teepee on the short edge on the top rack if you're hell bent to cook it all together

I have a strong preference but I'm trying to help and we have to do these things sometimes to see how it goes for ourselves
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This wasn't one of my finer WSM moments, despite all good advice to the contrary I just HAD to try it ... it's ok, I can laugh about it now
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Hope it goes great for ya in any case!
 
Here's my thinking: I need to have the meat ready to serve by noon. I had planned on starting the pork butts when I got home on Thursday around 6pm, but I don't think they will be ready until at least 9am the next morning...and that's if I can monitor the heat of the WSM all night and add more charcoal when the heat begins to cool off (which I won't b/c I will be asleep). So if I can get up by 6am, I could start the ribs and let them go to noon. When the pork butts come off at 9am, the ribs can be unrolled and go into the foil.

I could also cook the ribs in a separate 22.5" kettle, but I have had mixed results--they run the risk of scorching on one side and the baby backs just aren't as tender in the kettle.
 
Russell, if you want to you could always do the Butts in the kettle on high heat (330-350) for three hours, then wraps with foil (or use a foil pan) for the last two hours (five hrs total cook time). Then you will have The WSM to use for your ribs. All you have to do is prep your meat Thursday night, and Friday morning have the cookers ready to cook on by 5 or 6 AM.
 
Russell,

How's about wrapping the butts in foil Friday morning when you get up and finishing in the oven @ 350° Put them in to a cooler and they'll stay hot until it's time to pull them. That'll leave the WSM open to do the ribs.

Al
 
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