I like big butts and i cannot lie, big butts and i cannot lie

[Kc_Kracker]

Bark on butts drives me nuts 

[h20hunter]

Haven't seen four butts in a row that look that nice since I don't know when.

[Kc_Kracker]

when my cell charges ill post a pic of them done, this was only an hour in

[kisfish]

Yummy

[deerhunter_98520]

Sooooooo whens lunch?

[HUNTINCOUPLE]

Lookin good KC!

[Becky]

You always post the drool-worthy food pics 

[Kc_Kracker]

Ill be nice and not post pics of it sliced where you can see the pink goodness and the nice thick smoke ring 

[bucklucky]

Im going to be trying my first Pork Butt this friday in my Daniel Boone GMG. I bought a pork Butt but it is boneless. Does that really matter ??  Do you have any recommendations Kc Butt master .... that didnt come out right LOL

[92xj]

Im going to be trying my first Pork Butt this friday in my Daniel Boone GMG. I bought a pork Butt but it is boneless. Does that really matter ??  Do you have any recommendations Kc Butt master .... that didnt come out right LOL

I'm not KC but I will still give advice.
Bone out doesn't matter.  You won't tell a difference!
I'm assuming a Daniel Boone GMG is a smoker?  If so....keep the temp around 220.
Coat but in a 50/50 mix of yellow mustard and worchestershire sauce.
Then apply whatever rub you are going to use.  The more brown sugar the better!
Get a remote thermometer so you dont have to keep opening and closing losing heat and then readjusting it.
Smoke away till you hit 198 internal degrees. 
Pull off smoker and wrap in foil and then a towel and place in a cooler for an hour or more.
unwrap and start pulling.

[bucklucky]

The Daniel boone is a Pellet Grill / smoker. I have a remote temp that plugs into my thermostat to keep track of the internal temp. There ae so many different ways to cook the same thing. I was thinking of letting it smoke at around 160-180 over night to get some good smoke on it then turn it up in the morning. Thanks for the info I will definately do the Mustard too!

[92xj]

The Daniel boone is a Pellet Grill / smoker. I have a remote temp that plugs into my thermostat to keep track of the internal temp. There ae so many different ways to cook the same thing. I was thinking of letting it smoke at around 160-180 over night to get some good smoke on it then turn it up in the morning. Thanks for the info I will definately do the Mustard too!

You could do that over night low temp thing but it's not really needed.  With a good size butt and staying around 220 you will be cooking for 10-14 hours.  A lot of folks say that after 3-5 hours of smoke, the meat wont take much more after that.  The lowest I have done is kept my smoker at 202-205 and got my internal meat temp to 198.  That took 23.75 hours to do.  Came out great but not needed. 

[bucklucky]

Right on, I did not know it would only take smoke for so long.

[92xj]

Right on, I did not know it would only take smoke for so long.

I'm not exactly sure how accurate that statement is, just what I have heard and experienced myself.
Most times I will use my electric element in my smoker (when I use that smoker) and smoke over wood chucks with coal for 5 hours and then just use the element to keep the temp up after those 5 hours and not add anymore smoke.  I cant tell a difference in smoke flavor when doing it like that or when I cook over smoke the entire time.  Smoking is all about trying new things and everything.  Keep the temp below 240 250 max and try all sorts of things and you will come out good. 

[bucklucky]

Thanks man, good info !!!!