Well, my pork butt is small, that is. My real one is a different story.
So, I have a 4 ish pound boneless fresh Boston Butt. I've never done a fresh one, and I've never done a boneless either. They've always been shrink wrapped. It looks so much nicer than the cryovac ones. Being boneless, am I right to assume it will cook quicker than a bone in? I think it may be less moist, as well? Well, my plan is, since I have the time today, is to put it on low and slow, even though I am a fan of the Nitro style, then sit down and watch the VCU Rams beat Butler, starting at 12 noon EST on ESPN2, then take it off about 6pm to pull and eat, with no rest. After its far enough along, I may kick in the Nitrous, if need be. How does that sound? I gave it a mustard slather and a rubbing of Tuffy Stone's rub recipe last night over a Red Stag and marishino cherry sipper. Going to hit it again with the rub before dropping it on indirect plate setter. I'm going to try a new drink recipe; a guava jalapeño margarita. Last night I infused some tequila with jalapeno. It should be happy this evening.
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."