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<blockquote data-quote="raider" data-source="post: 118561" data-attributes="member: 353">i use a home made seasoning for a rub we use on everything but pancakes, and never inject or brine... i usually wash and trim the butts of fat on all sides, and rub 12 to 24 hours b4 smoking... after washing and applying rub, i wrap tight and put in fridge till i throw them on the traeger... i never crutch, and cook them to 203, no matter how long it takes, @ 225...&nbsp; will wrap and let sit for up to 4 hours b4 pulling depending on when meal is to b served, but try not to... bark is much better if not wrapped, and at 203, meat is tender, and fat is reduced to a minimum... i try to buy smaller butts 4-6#, and cook 2 or 3 at a time, giving more bark, and reducing cooking time... i usually plan on 10 hours for this... this is my go to site for anything bbq...&nbsp; enjoy...<a href="http://amazingribs.com/" target="_blank">http://amazingribs.com/</a></blockquote>

[QUOTE="raider, post: 118561, member: 353"] i use a home made seasoning for a rub we use on everything but pancakes, and never inject or brine... i usually wash and trim the butts of fat on all sides, and rub 12 to 24 hours b4 smoking... after washing and applying rub, i wrap tight and put in fridge till i throw them on the traeger... i never crutch, and cook them to 203, no matter how long it takes, @ 225... will wrap and let sit for up to 4 hours b4 pulling depending on when meal is to b served, but try not to... bark is much better if not wrapped, and at 203, meat is tender, and fat is reduced to a minimum... i try to buy smaller butts 4-6#, and cook 2 or 3 at a time, giving more bark, and reducing cooking time... i usually plan on 10 hours for this... this is my go to site for anything bbq... enjoy... [url]http://amazingribs.com/[/url] [/QUOTE]

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