Butts on sale , I was making sausage and decided to save a piece for something else .
So this is what I came up with .
Boned out part of the butt , seasoned with rub I get for a shop in the flat lands , rolled it and into some netting
Hang in the 30 , smoker at 225
1hr then bumped to 250 ( or whatever the 30 wanted to run at )
Pulled at 152 f
Chilled over night / rest in fridge net removed
Sliced up real nice , roast pork taste is awesome
way better than Loin for my taste . Held together better than I thought it would .
So I mixed up some pizza dough , rolled it out and added , Swiss cheese , sliced pork , Motz , salami .
More motz .
Close up and bake ,, I like to go 190 on the IT .
Pull out let rest .
No wash on the crust I wanted this soft . You can let this cool all the way so the cheese sets , then pannini or cool enough to slice and have at it .
All sliced up , really good . Pork was awesome .
Chop
So this is what I came up with .
Boned out part of the butt , seasoned with rub I get for a shop in the flat lands , rolled it and into some netting

Hang in the 30 , smoker at 225

1hr then bumped to 250 ( or whatever the 30 wanted to run at )

Pulled at 152 f

Chilled over night / rest in fridge net removed

Sliced up real nice , roast pork taste is awesome
way better than Loin for my taste . Held together better than I thought it would .

So I mixed up some pizza dough , rolled it out and added , Swiss cheese , sliced pork , Motz , salami .


More motz .

Close up and bake ,, I like to go 190 on the IT .

Pull out let rest .

No wash on the crust I wanted this soft . You can let this cool all the way so the cheese sets , then pannini or cool enough to slice and have at it .
All sliced up , really good . Pork was awesome .

Chop