post #1 of 1
Thread Starter 

I know its not smoked, but this is one of my family's favorites.   I start with a butt and brown it in a cast iron dutch oven, add a can of PBR, cover tightly, and pop it into the oven at 250 for about 5 hours.  Remove drain fat/beer and pull.  Once pulled I portion some into a cast iron fry pay with more beer and fresh sauerkraut and heat through-


Try it- I think you will like it












Note- I took this to someones house for dinner and forgot to bring the camera to take a plated pic- but it sure was good!!


Thanks for looking-