Re:Boston Butt – Your Next!

[Ron Pratt]

sure – I’ve had smoked, cured ham – it’s just that personally I avoid adding much salt to my raw pork butt until just before going on my smoker/cooker. In the past when I’ve rubbed and salted butts for 24 to 48 hours first I’ve never cared for the hammy taste that has caused. While I love ham I also just prefer the natural taste of traditional pulled pork.