Chuck, any idea on how this is prepared?? ;)
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Chuck, any idea on how this is prepared?? ;)
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Packers perch................LOL
[QUOTE=mhall;540345]Packers perch................LOL[/QUOTE]
Nah. That would be bone in butt whole. LOL
On a smoker at 240 degrees for about 10 hours or a cast iron pot at 240 in oven until done.
[QUOTE=mhall;540345]Packers perch................LOL[/QUOTE]
Hahahahaha funny right there!
I knew this thread was going for a ride when I saw what you were asking Tyme LOL. Well I don't always do Butt's but when I do I'm with steemer here,low heat long Tyme or smoked. When I smoke them I like to inject a brine which could be a combination of things from beer to apple juice or just a simple dry rub of various spices. Being a somewhat fatty cut it's flavor is going to be better than that of the loin in my opinion. The key is not to rush a good peice of butt LOL.
[QUOTE=Tyme2fish;540344]Chuck, any idea on how this is prepared?? ;)
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they misspelled hole
He started with ...''Well I don't always do butt, but when I do''
It's Epic....................LMAO