Smoker pre heated and staying between 245 and 250 with hickory chunks. 8+lbs pork butt has been rubbed down with yellow mustard and the rub was paprika, brown sugar, white sugar, salt,celery salt, black pepper, cayenne pepper, dry mustard, garlic powder,onion powder and sat in the fridge for 14hrs. Its now been in the smoker since 5am centeral time hope its done just before 5pm so i can start pullin it around 6. Will remove when it hits 200 and then to rest. Any pointers would be appreciated. Thanks Bill more pics to come.
5 1/2hrs in and just probed its at 145 and topped off wood chunks.
Edited by SmokedInSTL - 12/2/11 at 6:54am