[jjirons69]

Boston Butts - I smoke these guys each and every item I've cooked them. Now I'm in a bit of a quandary. I'm cooking two 9.5 pounders at the end of the month on a golfing trip. I won't be able to take my smoker, so I'm forced to use the oven. I will brine them at least 12 hours, rinse, dry, and apply my rub liberally. My plan is to put them on about 1 a.m. in aluminum pans, uncovered, at 225F to 250F. I'll probe them and plan on getting the internal to 195-200F. We'll have these around 6 p.m. the following day, so 15 or so hours of cooking. For those that have done the low and slow in the oven, how does this sound?