OK...Thanks to all who provided tips on smoking the chickens! I did buttery fly them and they were awesome!
Now, how about a 15lb Pork Butt? I will be rubbing it down tonight in preparation for a Saturday night feast. Set smoker @ 225?? and take the meat to 195*?? How many hours you think? It is going to be a lovely 35 with lows in the teens Friday night into Saturday...
Any thoughts are appreciated. Thank you.