When summer comes around, outdoor cooking beckons and with little room in our Georgetown home for a standard offset smoker, the family retreats for part of the season to Narragansett, Rhode Island. There we have more space to play, and more time to cook on weekends. This past weekend we pulled out our homemade garbage can smoker from the garage for a low a slow smoke of some cured pork butt (also know as a pork picnic). This cut of meat is comes from the shoulder of the pig, is relatively inexpensive (although prices for pork have recently skyrocketed due to PED, a porcine virus that has been killing piglets), and requires long cooking or braising over low heat to bring out both its tenderness and full flavor.
