What Rack Level

[Major]

Have a new 2D and getting read to smoke a Boston Butt. My question is, what rack position should I use? I have 5 choices and not sure which one to use.

 

[old sarge]

I always start in the middle and work 1 up then 1 down for multiple meats.  A single butt or brisket - middle shelf. Others may choose a different shelf.  And poultry is ALWAYS below pork and beef.

 

[Lonzinomaker]

agree with old sarge, middle is best.

 

[Major]

Appreciate the responses, will let you know how it turns out 8)

 

[Major]

Well, Boston Butt turned out great with just a minor issue. Temp probe for the meat never went above 177. Luckily I was also using my ThermoWorks Smoke temp monitor and reached 195. The pork tasted great. Thanks for the very helpful input on rack placement.  Next smoke is tomorrow, Pork Loin Bone-in ribs. 

 

[barelfly]

Glad it turned out well!

This response is late to your question, but I start towards the top - which ever rack will provide the space I need to allow room from the top of the smoker. But, the middle would work well when trying to maneuver probes and such. I may try a little lower next cook just for that. Not sure why I’ve always done the top end, just have.

 

[swthorpe]

Glad to hear that the smoke turned out great!  I also use the middle rack, and I love the Thermoworks Smoke.