Bourbon pork bomb
Remove the fat cap from the Pork Butt with a sharp knife, cut into 12 oz pieces and season generously with your favorite pork rub. Add hickory or similar smoking chips to your grill and heat to 225°F. Cook the pork indirect for 2 hours. Remove pork from the grill and let cool slightly.
Wrap each piece tightly in plastic wrap, put all pieces into an aluminum pan and cover with aluminum foil. Place the aluminum pan back on the grill (225°F) for about 5-6 hours or to an internal temperature of 208°F.
Remove and let cool before serving with the Bourbon Dream Sauce.
Recipe courtesy of Chef Eric Gephart