We have been giving gifts of smoked pork butts this Christmas . I have to say that I have really enjoyed doing it too. First off, I soaked the 4 , 8 lb butts in brine ( heavy on the salt and garlic powder with some brown sugar, paprika and coarse black pepper for most of the day. (I used an ice chest) Then I rubbed the drained butts with mustard and put on a good dose of rub. At 10 pm, they looked nice as I slid the heavy racks of the #3 in place. I put 2 on each rack and had plenty of room for air circulation. I used pecan wood in the smoker box. Then I went to sleep and didn't worry about it. At 8 am the next morning the internal temperature was 185. I had a hard time keeping the butts together as I placed them in a long aluminum pan to continue cooking till 200 IT. When I put them in the pan, I dosed with apple juice and a little more rub. A couple of hours later and they were done. Brought the heavy pan in on one of the racks and let them cool. Shredded and delivered. I made another round today - will vacuum seal and make more deliveries. I sure like my Smokin-It smoker. _ Tender and juicy- just never rush the 200 IT and on this butts are juicy and fall apart tender. bordercollie
