First Boston Butt

[nhns4]

Looks Tasty! I usually dont add mustard to my butts either.

[paidin]

I've had beans under the meat for the entire cook at 225 before.  Beans tasted awesome with just the right amount of smoke and juices from the butt.  Surprisingly, they were still firm but perfectly cooked after the 14 hour smoke.

[TexasSMK]

Been doing this forever in my gasser with no ill effects.  I don't do it in the SI because I like to stir the beans periodically and that would mean opening the door frequently.  My workaround now is to spend $3 on a fatty piece of pork to sacrifice to the beans and still do them in my gasser.

[img]http://imagizer.imageshack.us/v2/640x480q90/7/xgsg.jpg[/img

That is brilliant--I will add this to the next smoke.