Could use a little advice and no time to practice

[Bill The Grill Guy]

Why not do them in the WSM and reheating them on the gasser? Thats what I do for street vending and some catering.

 

[bigwheel]

Butts is mighty to mess up. As long as you can keep the temp twixt 240 and 300 you should be just fine. When doing pushed pork I like to wrap half the butts at about 170 internal with a splash of apple cider and continueth to cook till around 200 then throw em in the hot box. I cook the other half nekked to about the same terminal temp..wrap them and throw them in the hot box too. Let em swelter and get happy for at least a coupla hours. When it comes time to push and pull mix em up 50/50. That give you a good combo of Mr. Brown and Miz White. Picked up that trick from a world famous pushed pork cooker. Forget who it was right now but seems like it was a yankee of some sort.

bigwheel

 

[wittdog]

Cook at the same temp you do on the WSM and expect the same cooking times.... .02

 

[Pigs On The Wing BBQ]

You may want to foil them a little on the early side. That will help with keeping the bottom of the butts from burning, I'd also flip them after foiling. I do allot of butts direct on my big pit (no water pan) but there is 18 inches from the fire to the grate. Good luck. My 0.2

 

[LarryWolfe]

Cook at the same temp you do on the WSM and expect the same cooking times.... .02

Ditto!