These were on sale, so why not? I rubbed with mustard and butt rub, let them hang out in the fridge for a couple hours. Put them on the smoker at 225 for about an hour and 30 minutes. IT was about 110 to 120 depending on thickness. I then put them in an aluminum pan on a rack with some chicken broth covered in foil and put in a 225 oven for an hour or until they were about 140. Light bbq sauce and on the hot grill for some color. Served with sugar snap peas. OUTSTANDING!
