Time for the first Butt

The commissary was having a great deal on picnic butts with the bone in. Decided to give one a try.

Here are all the ingredients. I don’t have any fancy rubs yet so I just picked something good at the store.


All seasoned and wrapped up for a night in the fridge.


Next morning 4:00 am. Unwrapped and onto the smoker.


15 Hours later and 195 degrees internal temp.



All pulled and ready for sandwiches.




Now it’s time for the Christmas ham. Hopefully it will go as well.

Good job on the butt.

Oh yeah! We love pork butt!
Looks like you nailed it!

You nailed that one bud!! Looks great

Great cook. Good luck on the ham.

Very nice!

Nice cook Robert!

Great looking pulled pork NavyCranes. You're breaking that new Traeger in right!


P.S. What did you do with the pork rinds from that picnic?

Great job, that is some good looking pulled pork!