How many butts can I smoke at once?

[firerescueman]

Hi all!

Since I have finally figured out my new toy,  I would like to cook for some of my neighbors.   I have a neighbor who used to cook shoulders for several of us neighborhood folks.... but his health is ailing and he is unable to do this anymore.  I would like to cook 5 or 6 medium butts.  (I have to supply the family, too!)   Just wondering if this is too many to cook at once or if I should break this up into a couple of smokes.


I guess what I am asking is......  How much is too much???


Thanks in advance for the help!


Jeff

[West Coast Sausage Maker]

hello Jeff, Im not sure what smoker you have ... but the Bradley 4 racks work best with 10 - 15 lbs of whatever meat you put inside. If you load 20 or more lbs the 600watt heater just takes for ever and a day to do its thing. The Bradley rep suggested that I use the smoker for just smoke, and finish everything in the oven.

Once you've mastered smoking a butt (times and temps) you'll find that everything changes when you double or tripple the mass inside the smoker.

Hope this helps.

Mike

[KyNola]

First off, welcome to the forum.  I have to agree with TBS about finishing in the house oven.  I have the 4 rack BDS and just did two butts that together weighed around 16 pounds.  Did 4 hours of hickory smoke at 210 degrees in the BDS and then immediately moved them to the house oven at 210 in order to maintain a more consistent cooking temp.  Still took a total of 24 hours but worth every minute of it.  I put them in a roasting pan on a rack and left uncovered the entire time.  When the IT got to 180, I wrapped them in foil and placed them in an unheated microwave oven just to hold them as I didn't have a cooler available to hold them.  Two hours later, they absolutely fell apart.

Hope this helps, have a great time.

KyNola

[firerescueman]

Thanks for the replies.....

I haven't bought my butts yet,  just planning for the future.  When I get ready,  I will probably break it up into 2 smokes.....  moving the first batch into the oven while I start smoke on the second batch.  Right now I am concentrating on the belly bacon I have curing in the fridge.   You guys are always a great help.  Thanks again!


Jeff