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First Pork Butt on WSM

post #1 of 5
Thread Starter 

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!


post #2 of 5

   Yes,Mark.You will get better flavor and save money if you go bone-in.The butcher gets more each time he touches the m,eat.

   Plus,it is a good indicator of doness,when it pulls out easily,it's done.

   To get an iodea of the time it takes,figure the weight of the meat(the largest one and ) and calculate 1,5hrs.per pound.

   Try to keep the lid of your cooker closed until that time is approching the end;then check for 'pull'.

   Butts are pretty easy and hold very well(if you have any leftover).you can Nuke it or seal in vacume bags for storage,and boil to re-heat.

   Try to keep your cooker around 200*to 250*f,and you should be good....you should get something like this...




Betty 004.JPG


have fun and...remember,no peeking until your time is almost done,then pull the bone and enjoy.

Be patient and...

post #3 of 5
post #4 of 5

welcome1.gif   Glad to have you with us!


You should go over to the roll call section & introduce yourself


so we can all give you a proper SMF welcome.


If you have the 22.5, 4 butts will fit on the top or bottom rack.


I would stick with bone in butts and if they are real big you can stand them on the bone end to save space.


I've smoked 8 butts at once on my WSM 22.5

post #5 of 5

From what I remember from the catering crowd around here you will end up with 50 % from what you started and figure on 1/3 pound per person. Hope this helps. Oh and bone in is cheaper. icon14.gif

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