So... I have a meat addiction. When I see a good deal I buy it and throw it in one of my 3 freezers (a serious internal conflict happened at Costco last week involving a possible 4th). My addiction conflicts with my need to empty my freezers this time of the year to make room for the 1000+ Christmas cookies I make to continue my mom's tradition. So I happened to buy an 8.5# butt because the price was right and I could not freeze it. So, I worked a deal out with my mother in law who hosts Christmas Eve. I asked her if I make some dishes ahead of time for Christmas Eve, could she store them in her extra freezer. She accepted and cleared out 2 full shelves. Wow, this getting long and I haven't gotten to the meat. I probably lost half of you. Ok so I decided for make ahead appetizers I would make pulled pork sliders two ways. Disclaimer; the tale of two butts is really one butt cut in half. Here they are; Left, traditional with Memphis Dust rub Right, SQWIBS Philly style rub So the game plan was to smoke them both until they hit 165 or so. Used a mix of apple and hickory and smoked around 300 degrees. After about 3 hours, they were there. Now I chose to wrap the Italian style because bark was of no concern and leave the traditional naked to get some crispy goodness. Popped them both in a 300 oven to finish. Passed the time with a trip tobthe basement bar. Look at that variety! My friends are great. Always bring over way too much of 10 different beers and I contribute as well... I digress. So after about an hour, they are both at 203. I lucked out. The wrapped one had the bone in it and the unwrapped did not so maybe that contributed to this phenomenon. They were about 4# each. Here's the traditional: And the Italian style: Now to make SQWIBS finishing sauce for the Italian (or Philly style as he calls it) The pulled Italian style: And now with the finishing sauce added And now the traditional style pulled: Tomorrow the slider construction will begin. Some toppings and condiments need to be made before that can happen. Thanks for looking and I will be back with more!