This post will cover the prep of Boston Butts, through packing them for freezing. Picking up butts on sale, processing them make it low cost BBQ Dinners.

First is prepare slather, rub, or other prep. I use a rub mixed with ketchup, 1 to 2 ratio.  My Rub of choice is Memphis Dust, from Amazing Ribs. 

A whisk works great for Mixing the two.  Warning, do not sample this slather, you need to use it on the Butts!

I cook butts in pans, so place the butts fat side down, and cover them with the slather

And now loaded in my PitBoss CH7 set at 225.  

 

These run anywhere from 16-18 hours.  

Freezer bags  prepped, 

 

 

 

Fresh from the cooker.  Sorry, no scratch and sniff. 

Pulled and ready to vacuum seal.  

Note the freezer bag folded over, when un folded, leaves a clean sealing surface

Still steaming hot when sealed. 

In a ice bath, to quickly cool through the danger zone.