I'm going to attempt to cook 3 butts on my large egg for a Super Bowl party. The butts average 6.5lbs.
I'm thinking 8 hours at around 190-200 degrees. Pulling them off when internal hits 195-200.
1. Does the time/temp seem about right?
2. Indirect or Direct? - I've only cooked butts direct before and I'm thinking with 3 butts, indirect might now allow enough airflow.
What do y'all think?
Thanks - Let the Big Dawg EAT!