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Doing a 5 1/2 pound butt on the egg tomorrow in time for friends over for the Packer/49er game.
What is ideal temp/time/etc?
One thing I don't find on the forum is what should the internal temp on pork be as well?
I plan on using platesetter legs up with a drip pan and sitting my butt in a V rack.
I am soaking some hickory chips and have a few stout beers that I plan on putting into the drip pan. (Not sure if this will do much at all)
Thanks for your help in advance.