2 just shy of 8lb., 2 just over 8lbs.  Simple rub, season salt, garlic powder, paprika, & brown sugar.  10am on the Memphis Pro at 300°, Smoke Ring pellets, no idea what woods...I think Cherry, Maple & Hickory.

I did not want it this way, but I can tell they are still primarily frozen, will see how long it takes, I am hoping under 7 hours to a good pull consistency.

Two thoughts, the outer layer may burn(over cook) before IT reaches the desired temperature and you will probably lost a lot of the juices unless you pan/cover.   

Are you cooking these for a Fire Dept. Auxiliary event, just being a tad curious.

Two thoughts, the outer layer may burn(over cook) before IT reaches the desired temperature and you will probably lost a lot of the juices unless you pan/cover.   

Nope...I did them at 350 frozen within the last year and didn't see the issues you are describing.

They sure look pretty.  Anxious to hear how they all come out (with pix).
Z

Off to a good start! Tuned in for this cook

I look forward to seeing how your cook comes out!

I am not completely sure what you are saying to me?  As you can see, the very outer portions are exposed to the "gap" and they will most certainly char.  But that will be mitigated as I go check them...I will not be lazy since I have had my coffee now and will put 2nd rack in and move 2 up there. 

I guess it was 6 butts I did once on the Memphis.

At 2 hours the IT was in the 50's.  I do not believe they will cook differently since they were frozen, cuz I have cooked several fully frozen butts and never had issues.  As far as drippings, yes, I will be panning and foiling with my Maverick in it for the last few hours, just want to get the bark right 1st!

Two thoughts, the outer layer may burn(over cook) before IT reaches the desired temperature and you will probably lost a lot of the juices unless you pan/cover.   

Yes.  45 is the guarantee, there was 40oz of fat trim (try and charge me again $3/lb for fatback!), so that puts us at 29 lbs, and I am hoping for a 55% yield with the higher heat cook.  That put us at 10+oz per person, and no one will eat that much on a sandwich!

Are you cooking these for a Fire Dept. Auxiliary event, just being a tad curious.

It is a bark issue for me and not a temp issue.  Pan, and foil to finish, with a touch of Gatorade added!

That was going to be my next question...re panning?  You planning on panning and foiling after 165-170, or just panning?  I would imagine those things will be flowing a good amount of fat and collagen here in a bit!

I figure 60-90 minutes the bark will be where I want it and into the pans we go!  4 hours in and 130° IT. Forgot to add the Gatorade to the rub...lack of prep is a killer for results every time!

Nice lookin’ butts!

Forgot to coat with molasses and the Gatorade in the rub and forgot to brine the last 2 days!  Bad day!  The bark is never gonna get the way I want now, so will pan up at 4, that will be 6 hours in the smoke and they should be around 160° IT and we will see how long pan & foiled it takes to get them to bone out stage!

Forgot to coat with molasses and the Gatorade in the rub and forgot to brine the last 2 days!  Bad day!  The bark is never gonna get the way I want now, so will pan up at 4, that will be 6 hours in the smoke and they should be around 160° IT and we will see how long pan & foiled it takes to get them to bone out stage!

Those look great for screwups...lol.

Good looking Butts