In a large roasting pan, place the butt fat side up. Pour the liquid smoke evenly over, and then sprinkle with the rub. Cover the pan with plastic wrap, and then tin foil, crimping the foil around the edges to seal tight. If you need 2 pieces of tin foil to cover the pan, make sure to fold them together to seal the joint. Bake for 10 hours, or until the bone pulls out easily.
Pull the meat apart, reserving any juices. Serve right away or put in zip-top freezer bags and cool flat in the fridge or freezer. Reheat in a slow cooker, the oven, or in individual portions in the microwave. Enjoy with your favorite sauce and slaw.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Charlie Johnson, Q Fanatic BBQ, Champlin, MN