This forum is so full of good tips helps a newbie become confident quickly. Just did my 2nd Boston Butt and it turned out perfectly. Had friends over and got rave reviews. Brining certainly adds to the final product. This time I allowed 2 hours per pound and that was exactly what it took. Adding to my enjoyment were having bear claws which make pulling the meat a breeze and silicone gloves. Thanks to all for what you contribute to helping us all become expert Lazy Q chefs.
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- Thread starter Me2
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Pork Belly
Moderator
I'm glad you were successful. Honestly I don't even put a thermometer in pork butts anymore, 235 for two hours per pound is perfect.
DivotMaker
New member
Way to go, Martha!! So glad to hear our plan is working! Just don't let your friends know how easy it is, or everyone will want to be Lazy Q Chefs! 
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