If I'm going to do a long cook, I always go to brisket because it tastes better, IMHO. I think I did a butt years ago, but I can't remember it.

This weekend I am thinking of taking the plunge and doing a Boston Butt to be ready for the game. Any advice or recipes? I have a Kamado Joe.

Pork butts are pretty hard to mess up, just go with a rub you like and once you can pull that shoulder blade out easily, it's done.

Has anyone cut pork steaks off a boneless butt before, curious if you slice perpendicular the length of the butt in 2" steaks. I have never paid attention to the grain on a butt since I always smoke and shred for pulled pork. I am looking to do pork steaks like out at Snow's.

Pork butt's are one of the easiest cuts to cook as they can take a higher heat due to it being such a fatty cut. I cut off the fat cap due to that reason and it increases your bark surface, use the fat cap from cracklins. You can run anywhere from 225-300 and you will be fine. I wrap around 170 when you have your bark set and spritz w/ apple juice/acv mixture along with a few pats of butter. Take off once it probes effortlessly , usually around 195- 205 IT. I would make sure to not go much further otherwise it can turn to mush easily. Let rest for about an hour or until IT hits 170. Shred and enjoy.

Southern Succor rub: 1/4 cup coarse black pepper, 1/4 cup paprika, 1/4 cup turbinado sugar, 2 T salt, 2 t dry mustard, 1 t cayenne (The Renowned Mr Brown from "Smoke & Spice")

Awesome, thanks. How do you do the cracklings?

I also like to score the fat cap.