Name:	Mack -	Reply
Subject:	More on Butts>>>
Date:	9/10/2010 4:44:11 PM

My BIL smoked 2 big butts over Labor Day that were the best he has ever done. Smoked on a gas smoker for 20 hours at about 160 to 180*. Thick rub of Tony's to begin. Almost zero fat, nice crunchy crust (hiked temp to about 290* the last 90 minutes). Pecan chips early. Wide smoke ring and moist all the way to the bone.

Tandem meat/cooker thermometers are a good investment!!