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I took into the office a whole butt roast torn/ carved into 1" pieces, tiny King's rolls, and my version of a NC and a KC style sauce.
Butt was brined overnight, rubbed with mustard, and a simple 8 part rub, and held overnight. Then smoked for 5 hours over hickory and pecan wood, then placed into the crock pot liner and into the oven at lowest setting. (sleep) Back on the smoker in the early AM for about 2 hours reaching 204 degrees.
After an hours rest, cubed, and placed in warmed cast dutch over surrounded by the rolls. They were gone in a matter of moments.
I made a lot of new friends as we had an unannounced walking tour arrive right at serving time and they all dug in which s better than them passing as food must be purchased to bring in for others...I went after work and got a receipt from my local Q for the but roast, just in case.
They didn't seem like Q lovers who stand in the rain at lunch to get this areas best Q so I suggested a local social lunch joint that has a Friday Brunch w/ happy hour.
I am smoking 4 half slabs of back ribs Sunday morning, they are dry brining now. I'll try to remember to try out the new camera but not at the expense of the BBQ.
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