Welcome to Butts’ n Buns’ BBQ!

At Butt n Buns BBQ, we take pride in our process of creating the best pulled pork around. Here's a glimpse into what makes our Boston butt special:

1. Quality Selection: We carefully choose high-quality Boston butts from trusted distributors.
2. Preparation: Each butt is washed, excess fat is removed, and the meat is patted dry. We then coat it in mustard and generously apply our special seasoning, ensuring every inch is covered.
3. Smoking Method: We use a combination of charcoal and hickory wood, with a focus on hickory for its rich flavor. The smoker is set up to maintain a consistent flow of good smoke.
4. Slow Smoking: We believe in cooking low and slow for that tender and delicious result. Our butts are cooked at a maximum temperature of 225°F, typically around 210-215°F. The smoking process takes 16-20 hours, with timely injections and juicing every two hours to create a beautiful bark and preserve the juicy goodness.
5. Resting and Packaging: After a minimum of 15-16 hours on smoke, the butts are wrapped in foil and cooked until they reach proper temperatures. They are then allowed to rest in a cooler, covered with towels, for 24 hours.

Our three-day process ensures that when you order a Butt n Buns Boston butt, you're getting a truly exceptional barbecue experience. From our smoker to your table, we sincerely hope you enjoy the deliciousness we've worked hard to create.

"Thank you and enjoy that BBQ" — that's our sincere sentiment, and we mean it.