Two pork butts - rack placement

[cotrain]

First time using our new Char Broil Electric Smoker. I have two 5 lb pork butts rubbed and ready to go. Two questions. Where should I place them on racks? One on a rack or both on top or middle rack? Also, fat side up or down? I've read a lot of tips and about doing pork roasts facing both ways, but wondering which is best. Thanks!!!!

 

[forluvofsmoke]

The center of the column for placement is usually best in vertical smokers (middle rack positions). Do not let the food get close to the side of the smoker...that's a hot-spot and will quickly overcook that portion of the food.

Fat-cap up provides self-basting while it cooks. Before applying dry rub I like to cross-hatch score (like a checker-board pattern) the fat-cap down to the meat so it renders down more quickly. This also allows you to work more spices into the cuts in the fat...more flavor when finished. It allows more smoke to penetrate into the meat...more flavor when finished. It also makes for a nicer presentation when you pull it from the smoker...something like this (a beef strip loin, but same principle):

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• forluvofsmoke
• Dec 24, 2016

Eric