Shared by Jason Powell
2 butts approx 8.5lbs each, 8.5oz Hickory, 240F
12 hours, 31 minutes
Rear butt: Jeff’s rub and brined 14hrs.
Front butt: bad Byron no brine.
Around 160, removed butt 1 to sous vide and foiled butt 2. 6:40pm up'd temp to 250F to help get a move on.