Ok, Here they come.... Ok, Got 2 pack from Sam's, 19.8 lbs total. They didn't have 2 the same size, so one is like 11lbs and the other 9, Rubbed with garlic powder, onion powder, Lawry's salt, paprika, cayenne pepper, celery salt, black pepper, cumin, Mexene Chili Powder. Injected with a little apple juice, and Bragg's apple cider vinegar, salt and sugar. Kinda of followed Harry Soo's recipe... a little. Not very good at following recipies. Put on
WSM 18 at 0815 and kept temp at 250 for 5-6 hrs until 165 temp reached. Using Maverick 733. Nice machine, a little too complicated. I just wanted to know the temps, don't need no advice. No water in bowl. Little butt was on lower grill and was ten degrees hotter Internally than big butt on top grill, so, when I wrapped little butt, I put it on top grill with big butt . They then evened out pretty quickly. Fell apart like butter, after 10 hrs on smoker. Temps a little harder for me to regulate after wrapping. Up till wrapping, no problem, after wrapping, 230 -280, best I could do. Might be micro managing...Doesn't seem to have hurt them at all. Cook a little quicker, Nice color on inside, I think. Kevin