30lbs of pork butt for church


 
I have done boneless butts before and the only difference I noted is that I didn't as the cook get to steal the little nugget of goodness hidden on the underside of the bone.

The thickness and shape of the roast will make more of a difference in the cooking time than the presence of the bone.
 
What would be the little nugget of goodness be?
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Going to try and post some pics first I must find a host ok 1 pic is of pre Q last night midnite and second is today about nine this morning
 
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