On 20-Mar-2009, Janet Wilder > wrote:

> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>
> According to the directions on the AFB FAQ, I'd need 11.25 hours for a
> 7.5 butt, which is way, way too much food for 2 people, so I'm halving
> it and freezing half. Half should take about 5 hours.
>
> I am going to rub it with my own rub (very similar to some of the ones
> on the AFB FAQ site) and stick it in the fridge overnight. I might
> decrease the sugar content of my rub so it doesn't get the meat too
> dark. I'll put it on the Brinkmann Gourmet tomorrow.
>
> This time I will be using the remote thermometer, probably with a chunk
> of wood or cork on the end to tell me how hot it is at the grate, then,
> around the last 90 minutes, stick it into the meat.
>
> Royal oak lump charcoal, hickory chunks wrapped in foil.
>
> Wish me luck!
> --
> Janet Wilder

Just my 2¢ Janet, but I usually cook two butts at a time plus some
ribs to fill up my cooker (~400 sq/in cooking area). There's just
the two of us, but I slice it about 1/2" thick and vac pak it for the
freezer. I usually cook at about 270°F and butts take about 7 hours,
ribs about 4. I cook butts to 185° to 195°F. If you have the energy,
pulling all of the pork and mixing the bark in with the meat is a good
way to go. I don't have the energy for that anymore, so I slice it
and treat it batch for batch as I use it.

I separate the finished ribs into servings for two and vac-pak them
as well. Most of my 'Q' is reheated by boiling in the vac-bag before
openint. I separate the ribtips and use them in beans and for token
meat on the table when I don't want a full blown meat entree.
I won't try to con anyone into believing my reheated 'Q' is as good as
fresh out of the pit, but it's pretty damn good nontheless. And it
allows us to serve up decent 'Q' pretty much on the spur of the
moment.

--
Brick(Too soon old and too late smart)