Sixteen Pound Butt
So I picked up a 16 pound Boston Butt pork shoulder at Sam’s this weekend for my next barbecue / smoking adventure. It is a behemoth slab of meat and I can’t wait to light up the fire. I just need to decide what type of rub recipe I will use on it, whether or not to inject it, and if I want to do the whole thing as pulled pork or if I want to try to do some as sliced. Pulled will definitely be more forgiving, and will ensure that the 16 pounds feeds a lot of people. And I’ll need to cut it into 4 smaller slabs or it’ll take 30 hours instead of 10.