They are the same thing!!! The green bag is for Menards only! They wanted to have it look different then the RO briquetts. That is the info I got from the RO rep!
I would filet each side, then soak in the rum of your choice. Remove from the rum, pat dry and sprinkle on some brown sugar and smoke till done!!! Yummy!!!
Mike, it was great to meet you! The next ones in this area are Westmont during Memorial Day weekend, and Elk Grove Fathers day weekend in June. Stop on by more often!!!
You have to really watch when you foil, they get get overdone in a hurry! Your right, next time only foil for a half hour and see how they come out. If they are still in one peice when they come out, put them back on the fire for a bit!
Why do you want to de-bone it? But yes, if you butterfly it then you will have more surface for bark and will cook a little quicker! I always cook mine whole-bone in, but im going to try it your way too!
I always smoke just on the grate. When its time to foil, sometimes I will put each butt in a half pan and cover with foil. I think when its cooked the whole time in a pan it gets really greasy. Do whatever way works out best for you!