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Saw a 12.5 Lb pork butt a couple weeks ago when I was at the grocery store. I couldn't resist it. I like big butts and I can not lie! When a big old hog goes walking by, with a shoulder that fat....I get sprung!
Smoke stacks up!
It's rubbed up and in the smoker. I need to keep the temp up to at least 275 so I can get it cooked in 12 hours. It won't get eaten today but we'll have pulled pork all week. That's enough pig that we may make a pizza with some of it later this week.
For today I'm going to throw in a Corned Beef Brisket. It's not quite 4 Lb so it won't take so long to cook and we'll have it with some cabbage to celebrate St Patty's Day.
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