Multiple Butts Loading Question

It's hottest at the top so put the loner in the middle.

I need to learn to get the smaller butts. I get 9 pounders and have to spead them out to fit in the small area in between racks. It kills my rack space.

I do love big butts though.

I always thougt the hottest part was the rack directly above the smoke box?

You'd think it was, but the heat from the smoke box rises to the top and accumulates there then transfers toward the bottom.

Now the bottom rack has more DIRECT heat, but the top is the "hottest". I tend to stay away from my bottom rack due to my penchant for fatty meats and their desire to stay away from direct heat while being slow smoked.

Kevin O.........I did 4-7 lb butts last week and I put 2 on the top and 2 on the bottom. I was amazed how well they turned out. I had a thermometer in one on the top and one on the bottom and the temperature difference was less than 5 degrees.

Keven O
Although I have not seen the 008 or 009, I have a model 55 and have smoked 6 7lb butts at the same time several times this last summer. I found it works best to load from top of smoker down to keep away from the direct heat. I place two per shelf. Leave space at the top in the event you open the door to spray the butts with apple juice. Keep in mind that the butts will cook faster than just a single butt and watch your drip pan so it does not overflow.

Gene

We are having less people now so I did 3 instead of four. I put the two witht he biggest fat cap on the top shelp and the third butt on the middle shelf. I think this will work out good.

Its funny how at first you think they won't fit in the spaces between the racks, but they do just fine.

Also, these are the boneless butts from Costco. I tied them up with twine so they keep their "roast" shape. This was a good move...right?

Can't wait until my friends and I are enjoying a tender, juicy pork sandwich and a beer...all while watching Michigan humiliate Ohio State.

GO BLUE!!!

R.I.P. BO

I can't wait to be eating a pork sammich while I cry just WATCHING my Fighting Irish play ANYBODY!


Going with Apricot wood this weekend and it smells FANTASTIC.

What is the point of opening the door and spraying butts with apple juice when using a model 55? Especially with 6 butts, there shouldn't be a drying problem!

Kevin, One of your questions involved tying up your pork butt roasts...I tie up 'everything' with kitchen string. I believe that as compact a package as possible makes the most sense. I don't want stray sections getting overcooked and dried out while I'm 'temping' the middle of the thing. Other's opinions may vary, but I've got a couple thousand feet of kitchen string and I'm gonna use it!

Thousand Oakie,

That was my thought process as well. The first time I did a butt it was a nice, tight, bone-in shoulder that resembled a nice roast. The boneless that I am using rigt nowwanted to flatten out, and a little twine tied tight in several positions did the trick.

They are 180* rigt now and smelling awesome. Should be right on schedule for game time!

quote:

Can't wait until my friends and I are enjoying a tender, juicy pork sandwich and a beer...all while watching Michigan humiliate Ohio State.

quote:

Originally posted by Gil:

quote:

Can't wait until my friends and I are enjoying a tender, juicy pork sandwich and a beer...all while watching Michigan humiliate Ohio State.

Uhh...guess I missed the mark on that call. I did enjoy a pork sandwich though.

Hey, as long as the food, beer and company were good, its a great day.
I just put the two butts from my first-ever cook on my new CS55 in the cooler to rest (the sample bites were awesome!) and have a couple dozen ABT's in that baby now. Can't wait til they're done, those things are bbq's version of Crack cocaine, addictive as h@ll.

The advice above is all good,but just a couple of thoughts.

Butts are the most forgiving/least stressful thing you can cook.

You can put your largest butts on the warmer top shelf,to balance cooking times.

Yes ,the direct heat from the cook element can harden up the area next to it ,a little bit.

As far as shaping a butt,some may trim to flatten ,to get on a shelf-it will shrink.

Some may stand on it to flatten it.

Some will butterfly/make boneless,to give more surface to take on smoke and develop bark.

Some will leave it loose,or even cut some slash marks to get more bark/crispy areas.

If it is larger,8 lbs +,some may spray with apple juice-some won't.

Don't get too technical,just learn how to cook the butt, and when to pull it off the heat.

Just a couple of thoughts.