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I posted a question about Lo and Slow vs Turbo and I am still undecided which method, here is my situation I have a 2 piece 18.21 pound pork shoulder/boston butt (one is bigger than the other and I would say the bigger one is 9 1/2 to 10 pounds and the other is 8 to 8 1/2 pounds) I am feeding 16/18 adults around 3:30 to 5:30 PM this Saturday, I will also be cooking some apps (ABT's and Pork Shots) My questions are; which method (turbo or lo and slow) and what temps and how long for each method and will I need both pieces of shoulder/butts. My set up is a XL with a plate setter and thermo pen, I do not have maverick or digi-q I will also be serving BBQ Beans, Cole Slaw and Potato Salad. I am a newbie with about 600 to 800 pounds of lump through the BBG including several racks of ribs (3-2-1), several spatchcock chickens, several apps (chicken bombs, ABT's, Pork Shot's) several pork lions and tenderloins, Pizza, and steaks and burgers. All my cooks except the first two pizza cooks have came out great so there is a bit of pressure to do the mighty pork butts. Thank you very much for your input in advance.