MigratingOsprey
Thank You Paul!
I have a pork butt in the smoker now, will go overnight and be tomorrows dinnerSmoked a tri-tip in a blackberry-chipotle glaze today. Love this this way. Bumped the internal temp up to 135 over my normal 130 and it came out better! The little bit of extra heat made it a little more tender and flavorful. Glad I gave it a try after reading that the cut works better at it.