Thankfully, they both thawed out. However...
This was my first smoke using sand instead of apple juice/apple cider vinegar in the water bowl.
In the past I have put one butt on the top rack and one on the bottom, just let them drip in the water bowl.
This time, with the sand, I realized I couldn't do that and just put a couple of drip pans on the bottom shelf. It wasn't until I brought the meat out to the smoker, around 8pm, that I realized that they would both fit on the top rack. Uh oh...
I remembered seeing on this site, a youtube video, somewhere a guy smoking two butts that set them up on end and used bamboo sticks to hold them up...so I gave it try and it seemed to work
It was around 20 degrees here last night with a slight breeze. The smoker did drop below 200 around midnight last night and then again around 5am. Both times I opened all 3 bottom vents and pulled the lid off for a minute or so, put the lid back on and waited for the temp to rise to about 260, then closed 2 vents and left the last one open about 1/4.
I just took the one on left one off the smoker at 180IT and plan on letting it rest, cool and then slice it. The other one is still on the smoker, wrapped in foil, waiting for it to hit 195IT for pulling.
Here's the one I'm slicing, I did my best to capture where the meat pulled back off the bone.
I don't remember where I got it, but below is the recipe for the rub I used on this one. I used the KC BBQ Rub recipe from the BBQ Pit Boys on the one I'm pulling
Chris Lilly's Six-time World Championship Pork Shoulder
Recipe By : Chris Lilly of Big Bob Gibson's
Serving Size : 0 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper