Cooking question

[DJD]

Packers perch................LOL

Hahahahaha funny right there!

[riverrat12]

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.