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Need some help here..smoking 3 pork butts in a cynlinder type smoker.

post #1 of 8
Thread Starter 

The problem: I am forced to do 3 at a time for this weekend's event on a basic water smoker and I have only done two at a time before now. The solution: My plan is to put a grate on top of the drip pan and place the third shoulder on it. Then to rotate all three every four hours, so that every shoulder has it's own time spent on the bottom grate. The reasoning: My thoughts are this will limit the drippings and extra heat from being on the lower level, by spreading the work out amongst the three. I am using a basic water smoker with a cylinder type construction. The questions: The question I have is this, am I assuming that this can be done and am I going about it the right way? Or should I just grin/bare it and smoke the 3rd butt separately all together? Is there any danger of trapping smoke between the two levels, as obviously the meats take up a lot of space. I'm not doing rips with chicken on the bottom for example. I figure, if you know about this site..then you must be pretty serious and I would welcome any advice (other than go buy a bigger smoker) Thanks

 

 

 

 

post #2 of 8

I think your idea sounds like a good one. Just don't be surprised if it doesn't work out. Each and every butt is different. I have had a 5 lber take 10 hours and have done a 8 1/2 lber in 9 hours. The highest heat is at the top of barrel type dome smokers, but taking an internal temp is the only way of knowing when they are truly done.

post #3 of 8

What smoker do you have?  

post #4 of 8

Your plan will work fine.  I'd just keep a close eye on each of the roasts internal temps because one will probably finish way earlier (even if they were all on the same grate level).  Don't for get the pix!!!

 

FYI -- these reheat really well, so you can do them all or some ahead of time if you wish.  Take them to all the way done, package and refrigerate for up to a week or freeze and then reheat with your method of choice.  No loss of consistency or quality.  Kinda takes the pressure off, IMHO.

post #5 of 8

Another option is to stand them on end. They will all fit on 1 grate that way. The problem may be is there enough clearance to get the lid on? Since I don't know what smoker you have I don't know for sure if this will work for you.

post #6 of 8
Thread Starter 

So if I cooked them overnight and finished early in the morning, how should I store them until the party at 4pm? I have heard about coolers and towels? Not quite enough time to refrigerate.

post #7 of 8
Thread Starter 

Good idea, not enough room, even on ends. I have a 7, 8 and 9 lb-ers.

post #8 of 8
Quote:
Originally Posted by SmokinAl View Post

Another option is to stand them on end. They will all fit on 1 grate that way. The problem may be is there enough clearance to get the lid on? Since I don't know what smoker you have I don't know for sure if this will work for you.



i agree with Al, end on end with something separating them to let smoke travel evenly..maybe a piece of smoking wood just to make a gap

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