The earlier images made me think you were trying to cremate it. But the second set showed a juicy mass of munch.
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Itās absolutely delicious, Iām at the beach eating some now with my grandchildren 
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That does also sound like a good location to sell some meaty goodness.
Just keep going with the kids, munch away and Iām sure people will eventually come and ask about your food. After feigning reluctance to set up a stall, you grudgingly agree to start one.
Obviously, I expect a percentage of the backend when it is turned into a class family movie of triumphing after aversity.
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Never done a boneless butt before, until now. I like that you can get MO rub on it. Weāll see how it fares ā¦
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Didnāt know you were a fan of big butts!
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@SessionDrummer Iāll be needing a big portion of the āButtā and a little of that ātartā (pork butt and lemon tart that is) 
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Beautiful!
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Who says you canāt get a smoke ring from pellets ?? !!!
Not bad for boneless @TimWV. Never done one before, and was just used to bone-inās.
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@SessionDrummer Iāve used boneless a few times and didnāt have any real issues but I do prefer bone in, maybe itās just tradition but I just seem to have better end product with bone in. Iāve never used a pellet smoker but Iāve heard great things about them and it sure looks to me that you have it down to an art! Lovinā that smoke ring! Can you email or message me a taste lol
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Thanks @TimWV it was not without failures. Most notably the pellets. I figured Iād use Traeger pellets seeing as though itās a Traeger smoker, BUT, they sucked ā¦
https://www.amazon.com/Traeger-PEL319-Hickory-All-Natural-Hardwood/dp/B01F2YP954/
After some Meathead research, it became obvious that I needed the real ones. Lumberjack uses ALL of the species in the pellets, and WOW, can you tell the difference. I order a couple of hundred pounds from Wisconsin, thatās how good they are ā¦
Can any pellet smoker, even a Yoder replace a stick built fire ?? Probably not, BUT, theyāve come a LONG way.
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Iāve never used a boneless Boston Butt. Didnāt even know they exist. I am not able to smoke or grill where I live so I pressure cook it in my Ninja Foodi. Takes about 2-1/2 to 3 hours or so and comes out so tender and juicy. I put garlic cloves in some shallow cuts before browning it and followed by a rub . Then pressure cook it. The shoulder blade just pulls right out and then itās time to shred it. Always comes out tasty.
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I was going to smoke a couple of whole chickens tomorrow but the few store I went to only had very small one.
The butcher at my meat market says whole chickens donāt sell very well anymore because people are too lazy or just donāt know how to cut one up.
Pretty sad
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@Pastorfuzz it is sad, cutting a chicken is so easy, I always buy whole chickens so I can utilize the back and neck for broths and sauces, thereās a pretty good butcher here at the capital market and he sells locally grown free range chickens, theyāre so good! Iām going to spatchcock two of them and put them on in the morning. Iāve got like 12 people coming over to celebrate, mostly family and a couple neighbors and a few missionaries from the church.
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Sounds like a good time.
I ended up getting 10 lbs of boneless ribs to do tomorrow.
Going to make the potato salad tonight.
Getting hungry already.
Have a good 4th
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You as well! Enjoy the day
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