Janet Wilder wrote:
> Sqwertz wrote:
>> Janet Wilder wrote:
>>> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>>
>> Here in Austin the pork spares are $1/lb this week.
>>>
>>> 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.
>>
>> More like 7 hours.
>>
>> -sw
>
> The directions on the FAQ said 1.5 hours per pound. I did the math on a
> calculator. Oh, well, I'll start early and I'll have the thermometer in
> the meat.
>

The BBQ is done when product reaches the temp you want it at, and has a
texture that pleases you. For example, I dislike pork ribs of any type
at the falling off the bone stage. I like a little pull. Each to their own.

Experiment and have fun. Also, you can encourage a few other noobs like
myself to get working on it themselves.

Bob