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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 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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