We start with fresh Boston Butts, which are leaned of any excess fat, de-boned, and seasoned. The butts are then low, slow cooked, over hickory chips in one of Vince's 3 special 550-gallon steel drum cookers (or his small stainless steel 55 gallon cooker for smaller parties. The BBQ is then sliced (rather than chopped) and served hot with special sauce.