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| I put a homemade, top-secret( you know "I could tell you but I'd have to kill you" kind) on them. Then I put them in large Ziploc bags and refrigerate overnight. I put them on and let them Cook 3-4 hours, 225 to 250 range , then pull them off and double wrap in foil til they get to 190-195, pull them off and put in a cooler to "rest" for another hour or 4, then pull and devour. Something I do different than most is I don't pour off the juice out of the foil. I keep that and put in the bottom of my serving pan. I usually put 2 butts in 1 pan after it's pulled and I'll only use the juice from one butt. It seems like it helps keep it moist if you want to reheat. I fixed 6 this past weekend and my MIL said they were my best yet, don't know about that, but I'll take the compliments when I can get 'em :-) Probably gonna do ribs in the next week or so, pretty much the same way, only a whole lot shorter time-wise. Gotta practice for a competition and charity sell next month. It's a tough job but somebody's got to do it!
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Pork butt roast ?
