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Why cook 1 when you can cook 3?

Thanks to all of my egghead forum sensei's who are (and will!) guide me through the process.  I've got 3 pork butts each weighing in at 8 lbs.  Mustard-based rub with paprika, salt, cayenne pepper, onion, etc.  I put the meat on at 8:30 Chicago time tonight (and can you believe it --- it's like 40 degrees outside --- welcome to summer in Chicago?!).

8:43 and the temperature appears to steadying around 240 degrees.



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