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Multiple pork butts in an MES 30 or any racked smoker

post #1 of 4
Thread Starter 

I just recently made my first pulled pork (boston butt), 17 hours seems like a long time to only have one piece in there, especially because its easy to freeze pulled pork and eat it later. My question is do you put the second (or third)  butt on a rack above the first.  My thought about doing this was that a lot of drippings from the top one would fall on  the one below it  and may not form the nice bark or would cause a grease pile on the one below it.

post #2 of 4
Quote:
Originally Posted by paulh1966 View Post
 

I just recently made my first pulled pork (boston butt), 17 hours seems like a long time to only have one piece in there, especially because its easy to freeze pulled pork and eat it later. My question is do you put the second (or third)  butt on a rack above the first.  My thought about doing this was that a lot of drippings from the top one would fall on  the one below it  and may not form the nice bark or would cause a grease pile on the one below it.

That is not an issue. Load it up and enjoy.

 

Happy smoken.

David

post #3 of 4

Fill her up!!! remember 

 

A full smoker is a happy smoker 

 

DS 

post #4 of 4

I always use a drip pan underneath an especially juicy piece of meat to catch the drippins and that gets added back into the pulled whatever when ready to eat.....waste not, want not....Willie

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