Keep in mind that whenever a local grocery chain runs a special on almost any pork procuct,excepting loins,tenderloins,loinbacks,spares,they get cases of butts in a two pak.
An oriental restaurant/buffet can make about anything-except shellfish from pork butts.
When you see an ad for pork steaks,country ribs,boneless country ribs,ground pork,pork chunks,fresh sausage,etc,the meat dept has received cases of butts.
Ask the meat mngr to sell you 2 paks,at that price.
Usually, he is thrilled.
He doesn't have to cut,repackage,reprice,clean his saw,etc.
He just weighs the 2 pack and hands it to you.
No,I don't like to pay pork price for salt water filled butts,but when they promote cheap-it will work.
To tag onto Ribdog,I feel most new cooks put such a small amount of rub on butts,they don't even need to be concerned about the salt.
Just a couple of thoughts.
