The PBC handled all 10 at once without any issues! Total of 36 lbs. of Pork Baby back loins. Racks were meaty and long so I hooked under the third rib in each. Temps were between 240-260 the whole smoke. Total time 5 hours and 10 minutes. Cooked at 900 feet above sea (Southwest Michigan) 71 degrees out. At 5 hours I checked them and one rack was pulling from the hook and getting ready to fall, so I rescued it and took it inside for closer inspection and It was perfection. My daughters quickly played the family privilege card and ate that slab while I attended to the other nine. I left 2 slabs sauced and full for presentation and the others I cut into 2 bone servings and served in three trays with each tray a different sauce. One tray traditional hickory BBQ, One tray was sauced with a Tennessee Red Sauce and the third was a honey/apple/chipotle sauce. Cook was for a graduation party of 22 people. One happy pack of carnivores! Pics are from start, near done, done (less the rack my girls ate) and sauced.
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