Pork butt usually weighs about 5 to 8 pounds.  It is a very flavorful and well marbled piece of meat.  This marbling melts slowly, naturally  basting the meat as it cooks.  Pork butts can be bought bone in or bone out, although butts with the blade bone in are said to produce sweeter meat.

Great video and barbeque recipe made by Travis on smoking a pork butt.

These instructions will be geared to smoking on a conventional kettle style charcoal grill since  many people may still have one of these laying around, and they work fairly well.

I like to get started 24 hours before the actual smoking by seasoning the meat with a good rub.  Using your fingers apply 3 to4 tablespoons of your favorite rub to both sides of your pork butt, cover and refrigerate overnight.  In the morning remove your butt from the refrigerator and let the meat come to room temperature as you prepare the smoker.

Prepare the wood which you will be using by soaking it about an hour before you begin cooking.  This will slow down the burning process and provide more smoke.  The size of the wood depends largely on the type of grill or smoker you are using.  Although many types of grills can be used for smoking a butt, the long cooking time and low temperature necessary make the traditional charcoal grill preferred over gas.

Now its time to gather your barbecue tools and smoke a butt.  Start some coals using a chimney starter if you have one.  They eliminate the need for starter fluid and produce flaming hot coals quickly.  While waiting for your coals place an aluminum pan in the center of the bottom grate to act as a drip pan.  When the coals are ready, pour out half on each side of the pan.  Put about a cup of your soaked wood chips on the hot coals and place your room temperature butt above the drip pan fat side up.  Cover the grill and adjust the dampers to obtain a temperature of about 250 degrees F.  Add 12 to 15 coals and 1/2 cup of wood chips per hour.  If you are using a mop sauce baste while adding the coals.   Smoke your butt for 4 to 6 hours or until the internal temperature reaches 190 degrees F.  Remove from grill and cover with foil for 30 minutes.  After the pork has rested you should be able to pull it apart with two forks.  Discard any fat but try to save the black outer skin known as the bark for this adds much flavor to the meat.

You are now ready to mix the pulled pork with your favorite barbecue sauce or coleslaw mixture and serve up on some toasted rolls.  Enjoy

Abel concocts this culinary delight by first whipping butter till light and fluffy.  He then freezes the butter, after which he wraps the stiffened butter in dough.  All that's left is to drop the little butterball into a fryer and presto,  you have met your caloric intake for the next 72 hours.

If you are counting calories these days but still want to enjoy these creamy nuggets we suggest you substitute whole wheat flour along with white flour when making your dough and use a little margarine in lieu of some of the butter.  There you have it, deep fried butter.....light.

Seriously, click here to see the NBC interview.