Ok guys & gals, I just bought a pork butt roast. It's about 6lbs. My plan is to smoke it on Superbowl Sunday along with a rack of spare ribs. The thing is I have no idea how to do both. The ribs I have a handle on. The butt is another story. I need help with temp, time, the rub is Tulsa Jeff's. Also it may be very cold and possibly windy here in cheesehead country. I'm using my Chargriller with sidebox. Any advice would be great. Thank you all in advance.
post #1 of 10
1/14/08 at 12:05am