I dunno, when I smoke pork butt it goes on for at least 8 hours... On Mon, 13 Jul 2009 14:40:22 -0500, Dave Drum wrote > I don't understand why anyone would want to simmer the thing first > then roast it, unless they wanted to get rid of some of the fat and > almost all of the benefits of brining. To me, this would be much > better if it were brined for a day and then put in the smoker at > about 250 for three or four hours. > -- =Mark http://www.exit109.com/~mstevens