First Pork Butt on WSM

[mark griffith]

I'm doing my first pork butt smoke this weekend on my WSM. Planning on smoking 4 butts for approx 45-50 people. I am trying to determine between boneless and bone-in. Is there a difference in yield between the two? Also, if possible, I'd like to get all 4 on the top grate (as I'll be smoking some baked beans as well). Has anyone been able to do this, and does boneless of bone-in make this more possible (I will be tying and rolling the boneless for what its worth).

Any help you can provide would be greatly appreciated!

 

[oldschoolbbq]

   Yes,Mark.You will get better flavor and save money if you go bone-in.The butcher gets more each time he touches the m,eat.

   Plus,it is a good indicator of doness,when it pulls out easily,it's done.

   To get an iodea of the time it takes,figure the weight of the meat(the largest one and ) and calculate 1,5hrs.per pound.

   Try to keep the lid of your cooker closed until that time is approching the end;then check for 'pull'.

   Butts are pretty easy and hold very well(if you have any leftover).you can Nuke it or seal in vacume bags for storage,and boil to re-heat.

   Try to keep your cooker around 200*to 250*f,and you should be good....you should get something like this...

have fun and...remember,no peeking until your time is almost done,then pull the bone and enjoy.

Be patient and...

 

[fpnmf]

Hi Mark !!

 There are a lot of wsm and butt threads here!!

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry

http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

http://www.educationbug.org/a/marinate-vs--Amarinade.html

 

[SmokinAl]

   Glad to have you with us!

You should go over to the roll call section & introduce yourself

so we can all give you a proper SMF welcome.

If you have the 22.5, 4 butts will fit on the top or bottom rack.

I would stick with bone in butts and if they are real big you can stand them on the bone end to save space.

I've smoked 8 butts at once on my WSM 22.5

 

[meateater]

From what I remember from the catering crowd around here you will end up with 50 % from what you started and figure on 1/3 pound per person. Hope this helps. Oh and bone in is cheaper.