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There's a ton you can do with it besides just the regular kinda dry saltless smoked pulled pork.

One of my favorites is to braise it in a foil pan with butter, apple cider vinegar, brown sugar, and more rub in the smoker after it hits that 170 degree stall. Cook until the bone pulls freely and shred IN ALL THE JUICE. Add a little salt as needed. I promise you it won't need sauce.

Another I like to do is the same method except avocado oil, a little hot sauce, and some canned Chiles with of course some more rub. You have so much meat to work with here that even spicy chiles will simply disperse flavor instead of turning it spicy. Everyone seems to love this one the most.


Either one of these can be put on a toasted bun with onions, pickles, or pickled jalapeños. Sauce is optional when it's done right.

There are tons of ways to make great barbecue pork other then just the same dry Boston butt with sauce that everyone is doing.

Edit: forgot to mention the heat. Cook at 225 until 170. Spritz with apple cider vinegar after 2 hrs of cooking every 45. Then once foild up crank it to 300F