Multiple Butts

My 2 cents worth. You should be able to do 5-6 at a time ( 2 per rack ). Apple is pretty mild wood, so put 7 - 8 pieces ( chunks) in the wood box. I start them about 9 PM on 200, cook all night, turn up to 225 - 250 about 7 AM & cook until 200 degrees, usually about 1 - 2 PM. The ones I buy are usually 10 - 12 pounds though.

I would pull them while hot ( after foiling & resting for an hour or so, & put in covered foil cooking/serving foil roasting pan. Refrigerate & warm/reheat when ready to serve. I add some moisture, thinned sauce of choice, to mine when I reheat it.

I agree, I've done 6 at a time in my 008. Works fine, though I cracked the door a few times to let out moisture. And I rotated top/bottom shelves.

I've wondered if I could get 9 in at a time. Space would be tight at first, but after they cook down and shrink I think they'd all fit.

Dennis -- Be careful not to totally block airflow. This could cause major problems with hheat not being able to rise. Make sure you have some clearence on the sides and a litte air space for central flow too.

That's too many butts in my view although they *might* fit in. But it would be hard to deal with them all. Since you're going to refrigerate them anyway, why not do two days of cooking? I had a party a week ago and actually did 3 days of cooking. It all came out fine.

Just my $.02

Dave, I have done several at a time as well. You can do 6 at a time with out any problems. More than that...not sure. I dont have a roaster so I leave whole, add a little of your favorite thinned sauce, I like a vinigar base, wrap in foil and refridgerate. When re-heating, I probe one of the butts, put them all in the oven and wait until it hits my desired temp. Usually 160* or so. Then I pull and serve. Good luck.
Smoke N Italy

I've tried to jam 4 8 lb butts in my 08 back in March, but it looked like it was too much, so I went with two. Have you guys had good luck with this.? Do you rotate bottom to top during cook.?
It sure would make life easier if I could safely cram 4 or 6 in an 08 for a large cook with all cooking equally.

RT

You can get 6 in there. It is OK if they touch each other or even touch the sides a little, just do not hinder free air movement. I don't rotate, but some do. I am very OCD about the door hinge moving when it shouldn't. That Smokette is very efficient when loaded up.

I dont rotate. I put the big ones on the bottom.

I wound up cooking 9 boneless butts, three at a time at 225 with about 5 oz of apple and two of hickory wood. (My pal smoked another 5) They varied in size from six to almost 10 lbs. Cooking times varied between 11 and 15 hours. Rubed them with black pepper, garlic, salt, Turbinado sugar, paprika and a little cayenne. Pulled them when done and then reheated the morning of the barbecue at 225 moistened with some of the sauce we made. Thanks for the tips - the pulled pork was a big success.