- Feb 2, 2016
- 33
- 92
I have a 8 lb boston Butt and going to need it for the 4th. I have a masterbuild Smoker but not sure i'll feel like messing with it or even if I do will be able to cause it may rain Sunday night Monday morning. Thinking about cooking it in my Rotisserie for a few hours then I'm sure i'd have to finish it in the oven to get it in the 195-200. Has anybody tried this or had good results? Have it in a brine right now and going to use my dry rub...thoughts or suggestions? Also thought of putting it in my pressure cooker also.
