Help with Alternative Ways to Serve Smoked Butt

Danaconda said:

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Ended up taking the butt off when IT was 185, and wrapping in foil for about an hour. Then I sliced half if it and pulled the other half. Ended up making pulled pork sammies, sandwiched between sliced butt on a sesame seed wheat roll. The drippings served as a delicious sauce for the dish. Of course beans and slaw for the side. I must say, there was a lot of good ideas for the left overs. The hard part is deciding which one to do first. Thanks everyone!

Danaconda Dan[/quote]
Looks great. Nice smoke ring. For pulled next time go to 200°-205°. 185° is for slicing

David

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