[Bob in St. Louis]

I've done "burnt ends" by slicing off "steaks" from the pork butt before the butts were at "pull temp", and cubing them.
But today I'm wrapping them in bacon. Also, some potatoes will co-star in today's smoke show.

The butts have been on since 7am (it's near 4pm now), so things are coming to an end, so I'll have more pics later, but here's the first batch of photos.

Bottom line......
Enough talking. No more captions or descriptions. The meat will speak for itself.

[TrungT]

Yummmmy 

[Bob2]

Looks great!

[Bob in St. Louis]

Thanks fellas. 

I didn't take pics of dinner....the natives got restless because it took too long to cook.
But you've all seen pulled pork sammies anyway.

All I had left to take photos of after they left was the half dozen one pound bags I packed up for the freezer.
Oh....there is one pic of everything in the foil, but y'all know what that looks like, but here it is anyway.

Thanks to Butchers BBQ, Slap Yo Daddy, and Simply Marvelous for making awesome products.

Sorry. This is a bit anti-climactic.