How Many Butts of a Smokette

doc -- Use the search function, This has been discussed several times before. Here's a link to one thread. I am certain there are more.

Good luck!

Here's a previous thread that might help:
http://forum.cookshack.com/eve/forums/a/tpc/f/259102888...111082983#5111082983
and this:
http://forum.cookshack.com/eve/forums/a/tpc/f/709102888...331074983#3331074983

Good luck! I've had six (smaller butts) going at one time.

If you hang the side racks on the upper slots, you should be able to use 3 shelves with a large shoulder on each shelf. 3 large shoulders is alot of pulled pork. How many are you feeding?

Load it up all the way and turn it up all the way! Should do fine.

quote:

Originally posted by GLH:
...able to use 3 shelves with a large shoulder on each shelf. 3 large shoulders is alot of pulled pork.

Uh, Butts, not Shoulders

Depends on the size. 4 or 5 lb'ers, you'll get 3 or 4 per shelf. 7 or so will be 2 per shelf.

3 shelfs, x 2 is 6 butts, or 48 lbs uncooked, 24 lbs cooked; 96 1/4lb sammiches.

That's how I'd estimate.

Well, yea, but if you can get 3 big shoulders in there, what would be the difference besides buying less packages? The taste is the same and the weight might be more total?

Just asking, not arguing...

Hey Smokin, I think you hit the wrong key. I believe you meant 96 sammies not 46.

I usually get between 25 and 30 or so pounds in and use 2 racks.

Shoulders and butts are not the same term and just confuse the newbies.

And the difference in butts and shoulders for most people is significant, since you asked. The picnic portion of the shoulder has a totally different texture and more ham consistency than it is to Pork Butt.

Just a little education.

quote:

Originally posted by shtrdave:
Hey Smokin, I think you hit the wrong key. I believe you meant 96 sammies not 46.

What typo

if i cut a 10# butt into 4....does that count as one butt or 4 butts. jan

Yep. I know about shoulders and butts, just thought I would offer an alternative since he wants to cook alot of pork at once, thought it might be easier, more cost effective, etc.

Thanks for all the input.. This is a great forum... I was able to cook 4 butts in at a time.. Made two loads for a total of 8 butts- 66 pounds.
Seasoned them with Byron's ButtRub, used 8 oz oak, and set the temp at 225.
They all did well 13-16 hours to get to an internal temperature of 190-195. They all pulled off the bone and were delicious.
We'll use them next week at my wife's school for a fund raiser.
Thanks again,
Headdoc

WTG Doc! Nice success story!