the most forgiving...
Pork butt, or shoulder, bone in, boneless, is a very forgiving meat.
some will put it more eloquent then me but here goes:
get meat,
cover in rub, wrap and put in fridge overnight.
light smoker, minion method, 275F, cherry wood.
put on meat, cook until bone is loose, or 200-ish, wrap with tin foil, or don't, at 180F (1- 1 1/2 hours per lb)
put in cooler for 30 minutes plus.
pull and spinkle some extra rub into if you want.
cheap buns, with or without slaw
with or without sauce.
be even more popular.
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