I've done 5 to 8 pork butts in the past year on my old style big green
egg, no bringing, tastes great not dry at all, plenty of fat in there
to keep it from drying out.

oen thing I did do, which was suggested to me by someone else, was to
take some actual garlic cloves, then smash 'em a bit to open them up,
and cut slits int he pork butt and stuff the cloves in there.... also
some slices of onion and what not. The flavor cooks throughout the
meat and really adds to it.

Somethign to try...

I like it.

-W




-Woogeroo

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smokin' along with an old style Big Green Egg...