I had a 8.5 poke Butt that I trimmed the fat cap off. Yield was 7.5lbs after.
Little Olive Oil and Bad Byron's Butt Rub.
No pics of the cook. We all know what the PBC looks like.
Wrapped in foil at 165, and back on til 203. FTC for the next two hours.
Waa laa!
Clean bone.
This pulled super easy.
Dinner is served. With tots....of course.
This was very, very good. First time I trimmed the fat cap off, and I will continue to do so for future cooks.
Thanks for looking!