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" The bigger one we actually paid for The smaller one we got free with purchase of the other The opposite side with fat caps showing All trimmed up, possibly not in the same order Two destined for the bottom rack all rubbed up 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. One of the bottom two ready to come off 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. Largest one, removed last Pulled 2nd to last removed Same one, just opened up A little more And pulled, 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.