Full load of Pork Butts?

[SKSmoker]

Hey Gang. With Xmas coming soon <scary!>, I have decided to make all of my families some pulled pork for xmas as a stocking stuffer. I was wondering if anyone has done a full load in a bradley with pork butts? I have the DBS 6 rack, and I am avg 8-10lbs per pork butt for weight. So really I am looking at anywhere from 48-60lbs of pork butt. I am fully prepared for a multi-day cook, as I know one extra butt usually adds on about 3 - 5 hours of cooking time for my unit.

I have seen the fully loaded rib pictures <now I am really hungry!!> but didn't find anything on anyone doing a full load of butts. Any suggestions/experience/help would be greatly appreciated.

[Oyènkwara]

I have done 6 butts in my OBS 4 rack on two occasions. Seems like 3 were done at the 24 hour mark and the three remaining butts (they were slightly bigger) took another 3-4 hours.

The last time I made them I placed aluminum spacers (bars) between the rack and rack slides mounted to the cabinet wall. Essentially I gave the rack a lift (wheres Chez when I need him  ;D )

This allowed the butts to cook without touching the rack above or below.

The key as always is a good FTC.

Tom

[Gizmo]

If you run into a problem with getting the box up to temperature with the big load, you can always use your house oven after your smoke period.  It has a larger heating element and will get to temp and keep it longer.  After the smoke finishes rolling, the bradley is just an easy bake oven.

[iceman]

If you run into a problem with getting the box up to temperature with the big load, you can always use your house oven after your smoke period.  It has a larger heating element and will get to temp and keep it longer.  After the smoke finishes rolling, the bradley is just an easy bake oven.

Like Giz says the oven will help out on this one. Get the smoking done and move inside to the big oven and it will really cut down on the finish time. Then FTC and shred. Have fun.

[SKSmoker]

Thanks for the advice guys!