Originally Posted by Podge
If I can cook separately, you damn well bet for sure I'll be developing ways to only cook 2 butts instead of 4!!.. All on the smoker, all low and slow, so don't try to kick my a$$ for 'grilling'.. Every time we pull butts after turn in, it's so damn tough on the muscles we don't cook, it's just a waste of not making an entire, good quality pork. If it wasn't for my wife, I'd just throw them shoe soles in the trash.
100% agree, we too use an off-set and cook four butts, two trimmed for pulled/chunks, and two trimmed for the MM. It sucks having two butts that are too under cooked to pull left over(the MM butts) to take home or serve for public sampling. It is a total waste. It would be nice, and cheaper for us if we could cook only two butts, separate the MM when it hits 185'ish and put the reminder back on the pit until they tender up enough to pull or chuck.