Got A Great Recipe To Share????

[BullNBear52]

The sausage guy has an electric pellet smoker with a thermostat for the temp. It holds 2 good size pork butts and he'll fire it up on Fridays after work then once it gets going he'll set it and go to bed.

Around 4 the next day they will be done. And yes beer is a must.

He serves it both ways shredded and un-shredded. He does know how to cook them and no he is not a native unless Elmira, NY has become part of the deep south.