john a
Executive Chef
I use to smoke at 225 degrees, lately I've been using 250 and it's amazing how much the cooking time has been reduced. Butts would always take two plus hours per pound, this little boneless three pounder took five hours to hit 198 internal.
http://s73.photobucket.com/albums/i222/ ... interval=3
http://s73.photobucket.com/albums/i222/ ... interval=3