Smoking my first butt as we speak for an early 4th of July since Ill be working that day. Found myself a nice 7# bone in on sale. Threw down some rub and its into the fridge for about 12 hours to soak it up in flavor town. Rub is a brown sugar/ paprika base with SPOG and chili powder.
A quick rest(for the pork that is) before going in the smoker.
Being that this is my first time smoking this cut of pork I decided to get started at midnight to give myself plenty of time so it will be ready for dinner on Sunday. Pork is ready for the smoke. Have the MES at 250-260 with a blend of oak, apple and hickory. Let the games begin.
Updates to follow.