What to put in the smoker this weekend?

[yankeefan98121]

I'm running a basic tote system, avg cost was 8-10/tote

We'll mix a batch according to meat in a 5 gal bucket then toss into traeger auger. Once we're done smoking, whatever is left is left and is the start of the next cook....you'll get a bearing on what's needed per hour of smoke on your rig @ "x" ambient outside temp. It's not an exact science but you'll get used to seeing burn rate /hour once you're cooking and using whatever device you're using for "scoop" size to mix.

pork butt or Boston butt (shredded pork) is really easy to cut your teeth with, so are ribs (degree of difficulty is low and margin of error absorbed is higher). We like to use spare ribs vs baby backs since there's more room for error with more amount of meat (Let me know if you don't know the difference) plus my wife enjoys not eating off the bone. Yeah, I know, its ribs......not a battle I chose to fight.