So far I only have 5 chuckies (2 then 3) and a brisket flat under my belt. I'm learning quite a bit here at SMF. I recently stumbled onto a buy one get one free deal at my local grocery store. The entire thing was a bit confusing as no price or size was listed. It simply said buy one get one free. The only pork butt in stock was a "family pack" containing two pork butt roasts, with bone in, listed at $2.99/lb. My wife went in and picked them up for me. We ended up buying a 14.5 lb twin pack at 2.99/lb and got a 12.5 lb twin pack for free. End result, 4 pork butt roasts for about $1.59/lb. I wanted a ton of pulled pork I could use for dinners and for lunches I could take to work. So, that was my goal for all four. I figured I'd smoke them all at once rather than freeze some to do later.
I did not brine or marinade them. I rubbed them in olive oil, then a homemade rub which is approximately equal parts, kosher salt, pepper, onion power, garlic powder, paprika, chili powder along with slightly more than equal part brown sugar, and about half a part of cumin. I tried to keep temp around 240, which was measured at the middle of the bottom rack. I removed each them when IT of each one reached 200. Here's the pics/details.
Twin Family packs of "Pork Butt Roasts"
Two destined and sitting on the top rack before it went into my not so U-DS.
They went in at 1:45PM Saturday. I rotated them top to bottom once and kept the ET-732 probes on the bottom rack and in the smallest cut on that rack. I wasn't really sure of the best method given the lack of 5 total probes. So I figured this was the best option.
I believe the removal from smoker times were Sunday 1:30 AM, 3:00 AM, 5:15 AM, and 7:00 AM. All were wrapped in foil when removed, then in towels, and put into the same cooler.
The last one removed from the smoker was a bit dry but I mixed it with the others that were plenty juicy. If it was the only one I did, then some kind of sauce would be mandatory. Flavor is fantastic. The first meal I ate, I sauced with one of my favorite commercial brands and it was good. The next time I went sauce free and it tasted even better. The sauce hides the amazing flavor of that bark. I need to find/develop a "finishing sauce" that is thinner and not so overpowering. Plus, and recommendations on a better method for temp monitoring when doing multiple cuts of meat are more than welcome.
Edited by Motown-n00b - 10/23/13 at 10:59am