Tired of waiting for ever for your butts to cook ? Debone the butt, lay the butt fat side up or down on your cutting surface, cut the butt in half parallel with the cutting surface.
I use a dry rub, never the same, what ever I got, cover and let the butt set over night in the ice box , that’s a refrigerator for our Northern cousins.
Get the coals how you likem’, I use wild cherry, easy to split and mild flavor.
Smoke them butts till the internal temperature is around 110-120. At this point the smoke ring is done , wrap in foil if you cook the butts off with wood , gas you don’t need to use foil, or you can wrap in foil and finish in the stove. ( You can use the stove on the back porch, that Grandma would not touch or the one you got inside) Melts in your mouth in half the time. Oh yeah, save that bone for your bird dog, they like the bones smoked,
John Wayne McRae.
Lang BBQ Smoker Cookers have awarded you there highest honor for that great tip!