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And the reason I'm running loins right now...is because they were $1.50.....gotta giver er a go. I'll buy ten butts when they go on sale, and some loins.

I have done that many times...the disecting butts for the pickys I plan to incorporate the bacon into the mix.

Currently 133F....wrapped in bacon, waiting for 140-145F to foil it up. Brats on the bottom, they've been there for 10-20 mins. And, yes I know the proof is in the pudding (the pulled pork)...but we're not there yet.

So...what are looking for? There are so many other parts of a pig than the butt, the ham, the loin and the tenderloin. Consider cushions, belly+ attached muscle (needs a hog butcher)....head meat, cheek meat...back fat+ muscle........or just pork fat and what you want to smoke.

I just threw some on the smoker....cause I can....cause I have a rack... cause I'm in the middle of a smoke...and cause leftovers at work....Yup!

Oooh, smoking brats. What's the simple easy way. I'm gonna get my google on too.

Just got my hands on my third smoker ever...1st was a Kettle Junker, 2nd was a Bradley Puck Smoker, and now I'm into a Pit Boss Vertical Smoker. And, in fact I'm smoking right now. I've been in the super huge giant meat business for 20+ years (JBS, Marfrig, Smithfield)...so I might know a few...