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Ok I've searched the forum and I'm pretty confident on smoking Pork Butt. !.5 - 2 hrs. per pound, using a little apple and hickory wood, dry rub with cookshack rib & chicken rub, set sm025 to 225, and probe internal meat temp around 190 - 195 before checking to see if done.
What I don't know is should I cook these two 8lb. butts on the same shelf or one on top one on bottom staggered. Oh yeah and SmokinOkie's basting sauce.
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