I picked up a couple
pork butts pork shoulders Boston Roasts at Sam's Club yesterday. I dumped Yardbird on one, and Dizzy Pig on the other...My ProQ decided she'd run at 280 last night, and I had to reload with an extra chimney's worth of Royal Oak Briquettes after nine hours or so. I never got to a camera, and now both chunks are pulled and in the fridge. Came out well. I'm pretty happy with good results, because I only cook about 3X a year anymore...Hell, I rarely post anymore!