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Trying something new. I stood the 4 butts on the bone end on the bottom grate of a WSM, about 32lbs, I could not fit all 4 flat. Mr. Brisket is on the top grate and the slab of baby back ribs. I'll try to lay them flat when they shrink a bit.
I put the 1st pic in another thread, by mistake. Standing them on end worked well. Pork is very moist and has good smoke penetration. Thanks for lookin'!!