Butt suggestions

[thevalueman]

hell...do a YouTube...

 

[Dixietwister]

Crockpot with a shot of liquid smoke, and I've grilled/smoked for 50 years.

 

[John5757]

I cover in yellow mustard then use meat church holy gospel rub and honey hog 60/40. Let it sit over night then smoke direct on grate for 3-4 hours @ 225 spraying with an apple juice and bourbon mix every hour for first few hours. After there is a nice mahogany bark I put it in a foil pan, cover with foil and leave on till it falls apart with the tongs. A bit over 200 degrees.

Heck ya!

 

[John5757]

Crockpot with a shot of liquid smoke, and I've grilled/smoked for 50 years.

I’ve done that too and also with ribs. For me not as good. Still good though.

 

[John5757]

I cover in yellow mustard then use meat church holy gospel rub and honey hog 60/40. Let it sit over night then smoke direct on grate for 3-4 hours @ 225 spraying with an apple juice and bourbon mix every hour for first few hours. After there is a nice mahogany bark I put it in a foil pan, cover with foil and leave on till it falls apart with the tongs. A bit over 200 degrees.

Always use mustard as a binder!

 

[Bear44]

That’s for dessert

Yep!

 

[BillsCamino]

I've done this a couple times

 

[joel2000]

If I’m pulling I wrap at 165ish, that’s usually where it stalls, and take it to 200-205, wrap in towels and drop it in a cooler till I’m ready to shred.
But, I love sliced pork. I don’t wrap and I pull it at 180 towel it up and put it in the cooler for a couple of hours. Get out the slicer and shave it thin….killer
Different rubs all the time.

 

[MrJim]

If I’m pulling I wrap at 165ish, that’s usually where it stalls, and take it to 200-205, wrap in towels and drop it in a cooler till I’m ready to shred.
But, I love sliced pork. I don’t wrap and I pull it at 180 towel it up and put it in the cooler for a couple of hours. Get out the slicer and shave it thin….killer
Different rubs all the time.

How do butts slice? Have done rib roasts but never tried a butt. Love me some thin sliced pork.

 

[greg vess]

Latino, just a little curvy but not fat. Brown skin with just enough hang over to create that distinction between booty and leg. Num num num nummy!