What do you guys usually do? I typically do my butts right on the grate until they hit 165* then double foil it and pout it in a pan until it hits 200*
Briskets I usually do it the whole time in a pan....
What are some thoughts around this for a Boston butt?
Briskets I usually do it the whole time in a pan....
What are some thoughts around this for a Boston butt?