I have had good results with a roaster pan. 225F for 10 to 12 hours. brine the butt in 1/2c brown sugar and1/2 c salt per one gallon water over night. rub your choice of spices or just s&p,10 to 12 hours or till 195f degrees. add some cider vinegar and some spices. have your choice of sauces on the side,and your choice of slaw, and cheap buns.

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