I've cooked a fair amount of pork butt for pulled pork on my WSM. They were all cheap commodity butts from whatever store had the best price. My best ones were injected with the Chris Lilly/Big Bob Gibson recipe.
I was gifted a Duroc pork butt from Creekstone Farms. It's my understanding that among heritage pig breeds, Duroc is quite similar to Berkshire. I'm cooking it for an AFC/NFC Championship Sundat get together.
Should I inject this butt or not? If anyone has cooked one of these heritage butts, I would love it if you would share your experience and any advice.
Thanks.