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Will three 10lb butts fit on a single rack on the large?

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qprhooligan
qprhooligan Posts: 126
in EggHead Forum
Cooking 3, 10lb butts over night tonight. I don't have any multi layer racks so I was wondering if anyone cooked that much on a single rack before?
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  • Smokinpig
    Smokinpig Posts: 739
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    I believe you can (I had 2 9s and an 8). Although if you have a plate setter you might get some overhang and will need to watch that and rotate.

    LBGE Atlanta, GA


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  • qprhooligan
    qprhooligan Posts: 126
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    I will be using a plate setter. Feet up with a drip pan under the grate. I am thinking about 16-20 hours at 225.
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  • Smokinpig
    Smokinpig Posts: 739
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    At 225 bank on closer to 20 at least that has been my experience.

    LBGE Atlanta, GA


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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited July 2014
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    I have done three 9 lbs before on one level.  It was a tight squeeze and they were touching but they came out fine.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • buzd504
    buzd504 Posts: 3,824
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    225 dome isn't hot enough.  250 minimum and nothing will change except cook time going to 275.
    NOLA
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  • DaveRichardson
    DaveRichardson Posts: 2,324
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    It will be tight. Might need to do done rotations to keep things even. Why not get some 6-8 inch bolts, washers, nuts, and a cheapo 16 inch grate and build your own raised grid???? It took me a total of 2 minutes!!

    LBGE #19 from North GA Eggfest, 2014

    Stockbridge, GA - just south of Atlanta where we are covered up in Zombies!  #TheWalkingDead films practically next door!

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  • lousubcap
    lousubcap Posts: 32,405
    edited July 2014
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    Couple of other things to consider-make sure you create an air gap between the drip pan and platesetter so the drippings don't burn.  And check once or twice to make sure it doesn't over-fill.  Remember-each butt will cook at its own pace so once you get into the high 180's on temperature check each one as there could be a few hour difference in finish times.  FWIW-

    (Edit) Best finish-line indicator is when the bone pulls clean, usually somewhere in the low 200's.

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Stand them up on end....so the long side is vertical.  You can tie them together with some skewers.
    ______________________________________________
    I love lamp..
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  • DaveRichardson
    DaveRichardson Posts: 2,324
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    Standing Skewered Butts.... Nice approach, @nolaegghead‌!

    LBGE #19 from North GA Eggfest, 2014

    Stockbridge, GA - just south of Atlanta where we are covered up in Zombies!  #TheWalkingDead films practically next door!

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  • qprhooligan
    qprhooligan Posts: 126
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    I was a little off on the weights. They average about 9.5 lbs. I did a test fit and they will work no problem. If I can find my camera I will take a pic.
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  • DaveRichardson
    DaveRichardson Posts: 2,324
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    As long as they aren't touching, you'd be fine. It'll be a tight fit, but that's fine with butts! :D

    LBGE #19 from North GA Eggfest, 2014

    Stockbridge, GA - just south of Atlanta where we are covered up in Zombies!  #TheWalkingDead films practically next door!

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  • qprhooligan
    qprhooligan Posts: 126
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    Here they are, I think they will be fine.

    image
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Looks great!
    ______________________________________________
    I love lamp..
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    Make sure your dome thermometer isnt hitting one of them. Other than that, looks awesome.

    Little Rock, AR

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  • qprhooligan
    qprhooligan Posts: 126
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    I removed the clip on the dome termometer and put it on the outside so it floats.
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    @qprhooligan. Is that Queen's Park Rangers hooligan?

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • qprhooligan
    qprhooligan Posts: 126
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    HDumptyEsq said:
    @qprhooligan. Is that Queen's Park Rangers hooligan?

    Yes it is Queens Park Rangers. Surprised anyone knows who they are. And I'm not really a hooligan.
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    edited July 2014
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    @qprhooligan. I went to school at St Clement Danes on Du Cane Road. Lived in Hammersmith and supported Fulham FC

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • Ladeback69
    Ladeback69 Posts: 4,482
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    I'm planning on doing 2-9 pounders on the 4th turbo style on my XL. I don't like getting up early and I have found turbo works well. Going to cook at 300-350 for about 5-6 hours then shred into pulled pork.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    qprhooligan said:

    I will be using a plate setter. Feet up with a drip pan under the grate. I am thinking about 16-20 hours at 225.

    I did a (think it was 9# or thereabouts) 235℉ took around 17 hrs and that was with me bumping the Stoker to 300℉ for the last 2-3 hrs. 250℉-275℉ would be fine. Me personally I liked the outcome at 235℉ even with the bump.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • qprhooligan
    qprhooligan Posts: 126
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    Only took 15 hours. Here they are after resting for a while ready to pull.

    image
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  • mcmac
    mcmac Posts: 496
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    Umm... Look great. Enjoy!!
    XL BGE -  Med BGE - Mini BGE - Traeger Pellet Grills

     Hillsboro OR
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