Putting down 4 butts. I brined them, dry rubbed them and through them in the smoker. I do 2 per tray and set them up like a tipi. I'lll let them smoke at 220 until the morning and if not done (most likely not) I will double wrap in foil and through them in the house oven (250) until the internal is 200 degrees. Here they are ready to go If they taste as good as they look Ill post my brine. I experimented this time around. More pictures to come.