Arcwelder76
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- 24
- Grill(s) owned
- Bull
A few months ago my co workers and I discovered a great combination in the pork world. A tenderloin roast mixed with butt. I’m trying to recreate this with a 8-10# butt and 6ish # tenderloin on the 700 today. Any suggestions on how to cheat time wise? I really don’t want to do the whole 12 hour plus way. Thanks in advance