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Divemaster · 09-05-2009, 10:52 AM

I agree. Out of all the meats you could have selected, Boston Butt is the most forgiving for your first cook.

If your temps get way out of wack (325* and above) you can even pull it off of the cooker until you get them back under control and then put it back on. Remember, you are cooking this for a long time, so as long as you don't burn it, it's still going to be good.

09-05-2009, 10:52 AM	#39
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	I agree. Out of all the meats you could have selected, Boston Butt is the most forgiving for your first cook. If your temps get way out of wack (325* and above) you can even pull it off of the cooker until you get them back under control and then put it back on. Remember, you are cooking this for a long time, so as long as you don't burn it, it's still going to be good. __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.