Mark Backer, paging Mr. Backer....

Dr_Redwine

Recently you posted of a friend that cooked several butts at once on the egg. I think you said he cooked 6 or so at once. I'd like to know more of the details, please Sir. [p]Did he use a plate setter/drip pan at all or did he just pile 'em up direct? What about the butts, were they all about the same size? Inquiring minds you know....[p]All egg, all the time.
WDE and thanks,
DrR

Mark Backer

Dr_Redwine,[p]He cooked basically the same way he'd do one or two. That is to say with a platesetter and either two or three drip pans. [p]He had six 8-poundish butts, so he put three on and then stacked the other three atop the first three, making sure to rotate the second level butts 90 degrees from the meat grain on the bottom level.[p]I am re-reading that hoping it made sense. If not, drop me a note. He said he had read it somewhere and that having the grain perpendicular helped keep the meat from sliding off the bottom level.[p]He also said it didn't drastically change his cook time. The only difference was that you get no real bark on the sides in solid contact, but that was no big deal either. [p]I may try this over the holidays, as a girl at my office is willing to pay me to cook and vacuum seal and freeze for her as much butt as her freezer will hold. She's addicted...[p]

Dr_Redwine

Mark Backer,
It does make sense. Thanks for the info. If you try it, let me know how it turns out. Take some pictures, too, I gotta see what formation the drip pans take on. [p]DrR