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1) How many pounds of butts can be put on a large?
2) Is a butt any different then what I always refered to as a shoulder from the butcher ?
3) Once the butt comes up to temp of 200* or so, do you try to maintain it for a while or just pull and wrap ? Never paid to much attention when I did them on my gas smoker.
Finding a world of info here.
Need to feed the masses for St. Pat's day after the parade . Will do it on Saturday and warm it up.
Thanks , Bill
Smitty's Kid's BBQ