re: I am smoking 8 Pork Butts on my WSM right now **UPDATED**

Thanks StinkD. I just sent them.

I am now down to the top 4 butts, and current temp is reading 197. On the home stretch now! As an FYI on my brine, I did a test run on this particular mixture 3 weeks ago, and it gave the inner meat a great flavor. Was just the right amount of sweetness and fruitiness without overpowering the pork. I only brined for 24 hours that time, so I am hoping the 48 will give deeper penetration (and Beavis goes wild!).

Will update with finished product and how it turns out. I hope a thread like this helps anyone in the future too, because I couldn't find anything anywhere about smoking this many at once. Had a few people on this board give advice to me on a previous thread about finishing in the oven, but the purist in me wanted to give the full smoker a go. I have been moving the therm from smallest to biggest and taking them off as they hit 203.