Not many people have as high expectations as me when cooking the thc thoroughly. I had the same problem untill I heard of this way to do it.
Take a large stockpot (or other pot) and fill with water. Take a mason jar and cut up 1 tbsp of butter to every 1 gram of ground up weed. It does not matter salted or unsalted as the salt will all be cooked out anyways.
Works like a double boiler. Melts the butter, doesn't burn. Cook while stirring for about 5 hours, adding a little tiny water when needed. Just not too little. Strain this through some cheesecloth or any sifter or screen. You don't need it to be 100% pure at this point.
Refrigerate and when it has cooled for about 5 hours, go ahead and break the butter in like 2-3 pieces and take em out. Pour out the water. The water should be a brownish. Do this 2 more times. The second time you should have a milky water. Then the final last time, when you have your finished cool butter, and you crack it, you should pour out a clear water.
The butter should be cooked a total of 15 hours between the 3 heating processes.
Eat the butter any way you want to and enjoy! That is, spread on toast, cook in cookies, or even eat plain!
The thc-9 that is made by cooking it this long time when eaten, turns into thc 11 naturally in the body. THC 11 is psychoactive not like smoking it at all! so be prepared to trip it you use my method. Good luck man! And sometimes, after 1 hour I smoke a bowl and then I just start to progressively get higher until I peak 2 hours after eating it. I stay peaking for like 3 hours on this, stay very high for 6-8 hrs with even overnight hangover type effects. NOT FOR THE EASY FREAK OUTERS!
