Ok, I opened a cryovac'd two-pack of boneless pork butts on Wednesday. Sliced off the fatty top of each about 2" down and put those into a bucket of Pop's brine to make BBB later this week. I will be hot smoking it for the first time. With the remainder of one of the butts, I sliced into roughly 2-1/2" x 2-1/2" lengths and put into a char siu marinade. Cooked those indirect on my Weber at 350° yesterday, and they came out pretty good. Much more like the char siu I buy in Seattle's Chinatown, than what I've made before, with pork tenderloin. For the third piece, I lubed up the remaining butt with mustard, and rubbed with Mossymo's Tatonka Dust. This spent the night in the fridge, then into the MES 30 at around 8am Saturday morning. Good thing I started early. The butt was about 6 lbs. 6oz., but still took 14 hours to finish at 230°! I foiled and finished in the oven for the last 3 hours. Used Pitmaster's Choice pellets in the AMNPS, which I dried in the microwave. Oddly, I think I may have gotten them too dry, as it burned completely thru 2 rows in 2 hours, with little airflow. I had to reload and smoke again. But the wait was worth it. It is the most flavorful butt I've ever done, even the wife said so. That Tatonka dust is nothing short of spectacular! The funny thing is, we were out with friends today at a wine tasting, and some of them bought pulled pork sliders at the winery. My wife and I did not, and we were kidded about being PP snobs. I wish I had brought some for them to compare. I did try a little taste of their PP, but it was mushy, soaked in bbq sauce, and you couldn't really taste the meat itself. This is just SO much better! Here's a few pics of the pulled pork. I'll try to post pics of the other two later. Naked and afraid. Mustard slather. The secret ingredient. The label is actually a lot more orange than this. Don't know why it's so washed out in the pic. Liberally coated, and going into the fridge. And into the MES 30 in the early morn'. 14 long hours later! It came apart like coffee cake So much porky goodness! And, the money shot.