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First timer here cooking Pork Butts this weekend and I am not sure what method to use, I have looked at several past post on this forum and I am still not sure which is best. I need to cook for 20 people and was thinking about 15/16 pounds (2 pieces)of Boston Butt from SAM's and need to have it ready to plate around 3:30 this Saturday. I plan on trimming it up and putting mustard and Dizzy Pig Dust on them, my set up is a XL, plate setter. I do have a thermo pen but no maverick or Digi Q. Thanks in advance for any input.