I got 4 butts (a little over 30# before trimming) in the smoker. Put the largest butt on the bottom rack, smallest on the top, and the last two of the same size in the middle. I used TulsaJeff's pork rub (from his pulled pork recipe with coleslaw)and I will be using Fla-Jeff's finishing sauce. I am gonna make Jeff's coleslaw and a couple bottles of his smokey BBQ sauce, both from the same recipe page above. I rubbed the butts last night, first with mustard and then Jeff's spicy rub. I didn't have alot of cellophane, so I stuffed each butt in a gallon ziplock bag. All but (or butt) one fit nicely - the last one required a second bag and wouldn't seal. Worked nicely!