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moda253

Knows what a fatty is.
Joined
Jul 17, 2009
Location
Saint Paul, MN
I did four over the weekend but I split them between two drums. Now I'm just talking about one grate not two. I used the butts from Wally world and the packs were both about 17lbs a piece. So figure about 8.5lb butts.

It seems to me that it would be hard to get four on a grate but then it sounds like that's what some of you are doing. One person even said he did 8 on his drum. Is there a way to scrunch them up or do you just jam them on there as best you can?
 
I don't see why you couldn't fit 4-5 butts on there (6 to 8 lbs each) on the single rack.
I did 2 small ones this past weekend and had PLENTY of room 3 more easily.
I bet with a double rack setup you could fit 10 butts...then maybe swap racks half-way through the cook (I would).
 
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On my 55 gallon drum (one decker) i fit three 8 pound butts no issues.
 
IMG_0248.jpg
 
I tried to do eight 6 pounders (48 lbs. total) at one time last summer and it was very challenging. Four on top grate and four on bottom grate of UDS. I cooked them for 17 hours on the drum at about 250* and they not only would not get done but this much meat produces a significant amount of fat in bottom of drum.
I ended up finishing two on my kettle, two stayed in drum and other four went into the oven. All this was at about 9pm. Then they had to cool and be pulled for large picnic next day. I think I got to bed at about 2am.
Most i would try again would be two on top and two on bottom.
 
I do eight 8#ers all the time with no trouble. After the first ten hours I rotate the top to the bottom and the bottom to the top. Last weekend I could only fit six on because they were 10 lbs. each.
 
I did four over the weekend but I split them between two drums. Now I'm just talking about one grate not two. I used the butts from Wally world and the packs were both about 17lbs a piece. So figure about 8.5lb butts.

It seems to me that it would be hard to get four on a grate but then it sounds like that's what some of you are doing. One person even said he did 8 on his drum. Is there a way to scrunch them up or do you just jam them on there as best you can?

I prefer doing two nice ones at a time.

DSC05150d.jpg


Although I've had them small enough to get three on there.

DSC05311JPGx.jpg


And I've been known to do a pretty tight fit with them too.

DSC02845a.jpg
 
Question for the guys using multiple racks, do your drums have "weber" style lids or the flat style that came with the drums? I have the holding system in place for the top rack but hesitant to use it out of concern of stail air. I currently use the flat lid with a 2 inch center vent.
 
I just did eight smaller(5-6lbs) butts on saturday....had no problems with getting 'em done except I used a mop sauce and didn't develope a real nice bark. Rotated the butts from top rack to bottom rack every four hours or so.
First time I did that many, very humid environment and the butts turned out very moist, and tender.:-D

firecrackerjack
 
We just done 4- 10 pounders on one rack it was a tight fit plus it seemed like the drum wouldn't come up to temp. I drap foil under my rack and since the butts completly covered the rack the lack of air flow may have kept my basket from really heating up. We won't make that mistake again.
 
8 bone in on a double decker. No trimming. Lots of fat, and hard to keep temps up. Lack of airflow and all the fat Im guessing. Gotem cooked , but it was a little work.
 
I too have done 8 bone in Boston's, that would be the most I could do, and like others man was it WORK...but it did get done.
 
55-gal UDS: 6 10-pound Boston bone-ins are about as tight as I want to get them.

DBS: 10 10-pounders. here's 4, plenty of room left:

pron010-1.jpg
 
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