So, probably my biggest smoke yet. After doing one pork butt, the brother in law needed it for 15 people and 6 kids, and my mother requested an 8lb one for herself, so here we go for the weekend with 27 or so lbs of pork butt. All in my propane charbroil upright cabinet.
Now, I know that I'll get docked points for using commercial seasonings, but it seems to be the best portion control per pound that I can get for this. Although the spices mainly will be freshly ground.
Any tips or suggestions will be appreciated, since 5his much meat seems a little intimidating, being the first large smoke of this size I've done. Cheers!!!
