Any East Coast Eggers Have Blizzard Cooks Planned?

@SGrabs33,

@SGH gave me this recipe:

If you can, use a boneless butt. It's easier to cube up. Either will work fine but you don't have to deal with the bone if you use boneless. Simply cook the butt to a internal temp of 160-170 degrees. Pull from the smoker and cut into 1x1 cubes. Try not to cut them any bigger than this. I actually cut them a tad smaller, but as long as you don't go bigger than 1x1 all will be fine. Once cubed, place the cubes in a uncovered pan and sauce them pretty heavy with your sauce of choice. Place back on the smoker and continue to cook. After the cubes has cooked for a hour, taste one and see if it's done to your liking. If not keep cooking and sampling them until they are done to your liking. It's as simple as that my friend. Again, if you can use a boneless butt. It takes a lot of the work out of it when trying to cube. At 160-170 degrees the bone will not just pull out so it can be a pain trying to cube. I usually run 275 degrees from take off to touchdown. But I have did this as low as 225 and as high as 375 with great results. Just run where you like.