Here's an excerpt from another thread:
Well, it's kinda like get it on & get it done.....roll the butts outta the package, quick rinse, no mustard or other stuff, score w/ sharp knife ( almost the only time I use a real sharp one, usually a reasonably sharp Henckels bread knife for everything else ) work the rub all around & in, it will stick & melt good enough, set, don't throw, them on the cooker......
Same on the charcoal.....dump a bunch in the mioddle & start flipping them over to pile on the edge, work around, set some blocks on top & lite.......
Most time consuming part tonite was shuffling boxes around to find the right wood chunks.....
8:05 PM....decide to go ahead & cook for a potluck tomorrow, even though i was feeling shitty....
Hem & haw for 3 minutes, move stuff around, lite leftover coals 1/4 chimney..........
8:08 ~ 8:15, load two kettles with rings & wood...........
8:16 ~ 8:19....set in lit coals to start burn & heat cookers.....
8:19 ~ 8:29......score fatcap & rub butts......
8:30....set meat in......
Temp....225 on one, 230, the other one......this will rise as it gets rolling, shooting for 260 approx.
25 minutes to set 15# of pork........dogs are excited.....
can update, if you'd like.......
PS: those are not drip pans.....they're holding space for beans..........................
>>> Set a pan of beans down in on the charcoal grate, if you'd like & don't lose all those goodies dripping in........ that's usually for the last 4~5 hours of the cook..............
>>> Watch for the bone to come loose, late in the game....