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Thanks for all the replies so far. My only issue with cooking ahead is that the lake house is 4 hours away, so I'm transferring all the meat via cooler. I think it will be easier to put the butt in the cooler whole, wrapped in plastic wrap, than it will be to pull it ahead of time and try to fit...

Ok, so I have been having trouble with my pork butts lately. Not that they haven't tasted good, they have just been taking longer to cook than expected. I did a test cook this last weekend and it took 24 hours at 225 degrees. I didn't wrap, and I never adjusted the temp. I just wanted to see how...

I just smoked a breast this weekend as another test cook for 4th of July. I don't brine, and every time I've done one they've come out moist and tender. I inject with Tony Chachere's creole butter injection, then coat the entire breast in softened butter, then add my rub to outside. The butter...