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  1. 12-05-2014 #1
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    Tyme2fish
    Tyme2fish is offline Senior Member
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    Cooking question

    Chuck, any idea on how this is prepared??

    Boneless stuffed butt whole.jpg
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  2. 12-05-2014 #2
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    mhall
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    Packers perch................LOL
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  3. 12-05-2014 #3
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    Tyme2fish
    Tyme2fish is offline Senior Member
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    Quote Originally Posted by mhall View Post
    Packers perch................LOL

    Nah. That would be bone in butt whole. LOL
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  4. 12-05-2014 #4
    steemer1
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    On a smoker at 240 degrees for about 10 hours or a cast iron pot at 240 in oven until done.
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  5. 12-05-2014 #5
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    DJD
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    Quote Originally Posted by mhall View Post
    Packers perch................LOL
    Hahahahaha funny right there!
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  6. 12-07-2014 #6
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    riverrat12
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    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.
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  7. 12-08-2014 #7
    roadrunner
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    Quote Originally Posted by Tyme2fish View Post
    Chuck, any idea on how this is prepared??

    Boneless stuffed butt whole.jpg
    they misspelled hole
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  8. 12-08-2014 #8
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    mhall
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    He started with ...''Well I don't always do butt, but when I do''

    It's Epic....................LMAO
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