I smoked a Boston butt on my Primo XL for Labor day following advice from here, and Jeff's rub recipe. Before I could even pour the au jus back on the pulled pork, my family had dug into like they hadn't eaten in days. THEN I poured the au jus back on to the pork, and it was even better. THANK YOU to all the people who have posted their thoughts and procedures.
Boston Butt
- Thread starter tagamo
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Gotta love those butts. Love the dog but not the mascot, Looking forward to you guys in a few weeks!
mdgreco191
Newbie
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 66
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
-
Featured Blackened Rockfish...
- Started by Gonna Smoke
- Replies: 33
- Fish
-
Colombian Chorizo
- Started by SmokinEdge
- Replies: 32
- Sausage
