My biggest suggestion I give everyone involving butts. DO NOT try and cook it on the clock. Cook that butt ahead of time, a day, a week, a month..... Butts are like chili, beans and stew they get better the next day. Cook a butt when ever you have nothing better to do. No stress no fuss, just enjoy it because you are not on the clock.
Pull it shred it bag it and tag it. It allows you the time needed to adjust the moisture and you can sneak in some small flavor modifiers while your at it. You can never have a dry butt if you'll do it ahead... it just ain't possible! After you've pulled it you can adjust the moisture with either apple cider, apple juice, apple vinegar, or good ol' JJ's finishing sauce. You don't use a cup full either. I don't think I've used more than maybe a tablespoon. It sneaks in some flavors which are not really reconizable unless you go overboard. Just use a little and let it become absorbed into the meat. Folks won't be able to tell why unless you tell 'em, but they will know your PP is better than the others they have had.
You can refrigerate it for a week or freeze it for longer. Then bring it out, throw it in a crock pot (Mt favorite way of re-heating, low and slow and no moisture lose).Or you can do it your way, you can adjust it with JJ's just before serving and your PP is perfect every time.
Me, I put a small bowl of heated Carolina BBQ sauce next to the crock pot with a small ladle.
It doesn't get any easier or any better.
Take the Cooking on the clock out of the formula and you'll impress everyone with your ability and your coolness under fire.
