Recipes

Directions

1. Slather a binder ( mustard) on the pork butt and then coat generously with your favorite rub. We used our pork privilege and sweet martha. Be sure to get all sides.

2. While pork butt sits for a bit. Fire up the smoker to 275f

3. Place butt in smoker and leave untouched for 3 hours.

4. After three hours give it a spritz with some beer and then spritz every 40 mins or so after.

5. When butt reaches about 165 - 170 place it in an aluminum pan, pour in some beer and cover with foil. Return to smoker.

6. In an aluminum pan add 2 blocks cream cheese, the cheddar cheese and mozzarella cheese. Pour in some heavy cream and some beer and season with your favorite bbq rub.

7. Place in the smoker beside the pork butt.

8. After about 15 minutes the beer cheese should start to soften so give it a good mix and let it continue to smoke mixing every 10-15mins or so.

9. After 5-6hrs since start the pork butt should be ready. Check for probe tenderness or am internal temp of 210f. Remove if ready and let rest for 15minutes or so covered.

10. When beer cheese is mixed well and still a bit liquidy remove from smoker.

11. Cut the top off a bread loaf and remove the inner bread to make a bowl.

12. Mix together some pulled pork with the beer cheese and put into the bread bowl and then top with some extra beer cheese.

13. Serve immediately with some slider buns or as is.