Hello All. I am new to smokers, having just bought a Masterbuilt Extra Wide propane smoker with 15,400 BTU,
For the past 20 years I have been hosting an end of summer party featuring pulled pork, which was produced by roasting a whole Pig over charcoal. I got pretty good at the roasting, but this year I decided to cook pork butts using a smoker. Reasons include better control, less mess, faster clean up, handling a whole pig is getting hard on my back, and my home built brick roaster is starting to show its age.
My question is this. If it takes 6-8 hours to cook a single pork butt, how much extra time should I allow to cook 8 pork butts? I'm hoping someone on this forum has experience cooking large quantities and can advise on how to scale. The worse thing that can happen is if I start cooking too late and keep the guests waiting for hours. If I start too early I can always keep the meat warm for a few hours. My gut instinct is to allow 12-14 hours.
Thanks for any help and advice you can give.