Alright, here goes Round 2. Just loaded up two ~9lb Boston Butts for what will be a late dinner tonight. One's got a sweet and spicy rub that's been sitting since last night, the other just has salt and pepper. I did chicken halves last week and my roommate suggested next time trying some without a rub to see what the smoke flavor brings on it's own. So naturally, yesterday I just bought two butts instead of one. Hickory wood, maintaining 240*, trying it with fat cap up. Planning on it going about 12 hours.
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