Line a crock pot with 3 slices of the bacon

Using a paring knife, stab holes all over the meat concentrating on the top & sides. Insert the garlic slices into the holes.

Sprinkle & rub the sea salt all over the meat & into the spaces between the muscles, using approximately 1/2 teaspoon per pound. Remember, you can add salt, but it's hard to unsalt.

Place the butt in crock pot.

Drizzle with the liquid smoke.

Lay the remaining 3 slices of bacon on top of the butt. Let excess hang over sides.

Cover & cook on high 4-6 hours.