Get a whole butt right off the smoker. Wrapped and ready to ‘bust’ or ‘pull’!

To prepare for the best results, reheat back up to an internal temperature of at least 185-195 degrees. Unwrap in large roasting pan and save all liquid to mix with the meat as you pull apart. Discard the blade bone and most of the ‘fat cap’ on top. Then it should be fall apart tender.