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I bought a pork butt at Sam's the other day that was 14#'s. When I opened it yesterday to coat it with my dry rub I found that it was actually 2 roasts and not 1 solid one. One was about 8#'s and the other about 6#'s. I started this morning at just after 5:00am with them both on one end of the...
I am getting a 14# pork butt on Friday and it has a slab of fat on one side of it. I know that some fat needs to be left on it and have heard to smoke/cook it fat side up, but do I just leave a thin layer of fat or the whole thing? Also, at about 200-225 degrees, how long should it take to...