I'm doing my first pork butt smoke this weekend on my WSM. Planning on smoking 4 butts for approx 45-50 people. I am trying to determine between boneless and bone-in. Is there a difference in yield between the two? Also, if possible, I'd like to get all 4 on the top grate (as I'll be smoking some baked beans as well). Has anyone been able to do this, and does boneless of bone-in make this more possible (I will be tying and rolling the boneless for what its worth).
Any help you can provide would be greatly appreciated!