Aaron,
Just curious on if you always cooked at 275-300 range or just for the butts? Normally, I read it being closer to the 225-240 range.
Probably be ok up to 300
Not likely you can use indirect heat on a Weber with 6 butts on it. I'm sure he just has to basically grill them.
ahh yea okay that makes sense. I just assumed he smoked them
thank you!Everything looks great!
I dont always cook at 275-300 but i wanted to get those big meats done quickly....i cook 250-275 most times i was just going higher for speed purposes. I did smoke them on my Lang 36 (Black Betty) as shown. the ribs also go hot at around 300 degrees and done in 3.5 hours. the chicekn i cooked at about 280-300 to get he skin cispy.Aaron,
Just curious on if you always cooked at 275-300 range or just for the butts? Normally, I read it being closer to the 225-240 range.
That's a great idea about freezing them so you don't have to stress out on cooking time the day before. I'm interested on how you heat it up and if it comes out juicy still.
Happens to the best of us Johnny.I was reading another thread about pork butts on a Weber.. haha.. not the same thread. My bad. :p:D