I wanted to have some pulled pork made in advance for Father's day. I didn't make the typical 2-4 butts at once, only enough for a meal was desired. The Joe Junior was about the perfect size for this task. A 7+ pound butt was purchased (and was surprisingly well trimmed already). The meat had some minor trimming done to it, cross-hatched and rubbed. It was then slow smoked until it proved butter-tender (195-205 internal temperature depending on where it was measured). In this case, the "Texas cheat (foil)" was used once the butt hit 165 internal temperature. Sorry for the lack of final money-shot, it hasn't been served yet (it is for dinner today).
