Uploaded April 2015 | Updated September 2026, 1 hour ago

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I was past due, so I slow-smoked a 4 pound boneless pork butt, with maple wood chips. The grill ran between 260° and 270° for 6 hours, and produced a major case of YUM. Moist and falling-apart tender.

Served with homemade tater salad on the side. I tend to invent tater salad on the fly, according to my mood, so it's rarely the same twice in a row.

Music by Kevin McLeod - incompetech.com
Title: Hot Swing
Licensed under Creative Commons
Thanks, Kevin!