Because college kids eat like they're starving... LOL.
Two roughly 8 lb Boston butts on the Big Green Egg in for a 12 - 14 hour smoke (at 250° dome temp). One is rubbed with Dillo Dust and the other is rubbed with Dizzy Pig Raging River (a nice citrus, maple flavor with a bit of he*at) They'll be done just in time for the brunch I'm bringing in to my Drafting & Design Technology students tomorrow.
Two roughly 8 lb Boston butts on the Big Green Egg in for a 12 - 14 hour smoke (at 250° dome temp). One is rubbed with Dillo Dust and the other is rubbed with Dizzy Pig Raging River (a nice citrus, maple flavor with a bit of he*at) They'll be done just in time for the brunch I'm bringing in to my Drafting & Design Technology students tomorrow.