2 Butts on the Smokin'-It#3

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I'll cover the pork and let the chicken cook...at 1:50 pm.
 
OK, I am a sad person but in post #7 with all that good looking food, I see a NICE looking tomato.  My garden is over and the store bought ones do not look like yours.  BTW, the butts look fantastic.
 
These are some of the first of ours in Mn...(from seed).
 
250, 2.5 hours till it was 165, then finished in the gasser- indirect heat, glazed with famous Dave's rich and sassy...

Good eats!
 
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