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Did a couple boneless butt for a catering gig. 4 pulled stlye and 2 sliced. I cook with cherry wood in a reverse flow smoker. I always use as much humidity as possible when i cook. I have 2 400 pans full of water. One i keep below the bottom rack the other i place over the hot spot on the bottom...

I usually don't post much but I enjoy reading and helping others in the business when I can. I've been in the culinary business for 21 years. Worked as a Chef for all the big hotel chains. I got tired of the corporate b.s. decided to get out and do my own thing. This is my second round with the...