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Normally, 14 bls would be about 2 bone in butts. When you open the package, they'll be separate, you won't have to cut anything. Bone in or out isn't a big deal.

Don't hold onto pork too long. I'm a big fan of buy it and cook within 2 / 3 days. It won't hold forever in a cryo.
Sorry, I was about to pass out last night and just wanted to send a thank you. Here are somemore details ;-)

Turns out that it was two bone removed 7 lb butts. I had some traeger pork rub that I got at Joes Sports so I used it. I used about 5 oz of the hickory that comes with the smoker. I was planning on cooking them till 205 as suggested in the PB101 but it got to 10pm and I needed to hit the hay. I pulled them out wrapped them in foil and a towl and dropped them in a cooler. Got up at 5:30 the next day and chopped it all up. Everything was perfectly tender with lots of bark and perfect smoke flavor. I devided it up into 6 piles and vaccumme packed 5 of the six. My wife loved the vinager sauce on the pork and actually ate more then me the first day. ;-)

Perfect experienc for the first smoking session. I am looking at doing some Coho Salmon next as we just started getting lots of fresh Coho in Costco the past few weeks. I commercial fished in Alaska for about 6 years and I think Coho are the best salmon for smoking or BBQ. Just enough fat to keep them moist but not to much fat.

Looking for some good recipes to do the salmon now... This one below looks real good so I think I will try it. Unfortunately I can't seem to find the Crescent seafood spice in any local stores so I will have to substitute.

best salmon recipe

Hope this is a better post ;-)
Thanks ,
Pat

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