Brick wrote:

> According to your math Dana, the butts I cooked friday should have
> taken nine and one half hours and eight and one half hours respectively.
> Those sure were some stupid butts. They reached 190° in four and a
> half hours and were about as tender and juicy as any I've ever cooked.

What temperature were you cooking them at?

> I was a little worried about the briquettes I was using, "Original Charcoal
> Co. "Rancher" " briquettes. But they worked alright and caused no
> adverse taste in the pork.

Rancher briquettes are good stuff.

Dana