Okay, I decided to do a pork butt for PP.
I used Jeffs rub on it last night kept it wrapped and in fridge till 5:00am.
Cooked it at 235 using Hickory.
after about 5 1/2 hrs it got to temp 165*.
Wrapped it in foil, then put it back in and dropped temp to 230 for the remainder.
Finally pulled it out about 5:30 pm wrapped in foil again and put towell around it and put in cooler for 2 hrs.
In the process I decided on Smoked Mac and Cheese. Using a recipe I found on here ( can't remember who's, sorry bout that).
Now for the food line up.
Rubbed and ready for smoker
Mac & Cheese before
Wrapping in foil and going back in smoker for second round.
After being wrapped for 2 hrs and ready for pulling
PP money shot. Added a finishing sauce, and ready to serve. (mmmmm, and it is soooo goooood)
Smoked baked Mac & cheese.
I would have never been able to accomplish this feast, if it were not for all the advice I have read here.
You all are great, and beginning to make me a good cook.
Thanks to all