re: Just put 4 pork butts on the smoker...

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Do you ever use a water pan or is that taboo in competitions?

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With vertical smokers like the WSM or gas powered cookers, the water pan seems essential. The reason being is that the meat is exposed to direct heat/smoke; whereas on an offset smoker the temperature is more regulated and less intense.

On another note, wood choice is important. Mesquite has a good flavor, especially with beef.. but it has a heavy smoke and will turn meat black in no time. I generally use oak and hickory/pecan. I alternate between charcoal and wood and this gives great flavor without too much smoky taste.

Heres a look at 48 Lang which is the pit I use..

I cooked a pork butt last weekend.

Brined for 12 hrs in a solution of salt, brown sugar, pepper corns, bay leaf, garlic clove, cut onion and a 1/4 cup cider vinegar.

Took out, patted dry then did a dry rub of salt, pepper, red pepper flake, onion flake, garlic power and celery seed (very strong so be sparse). Rubbed the whole butt, wrapped in saran wrap and refrigerated over night.

Fired up the Big Green Egg with Hickory chips (soaked in apple cider) to 225. Cooked for 11 hrs until meat was 195.

Heaven on a bun.