Picked up an 8.44 lb Boston butt for this weekend's smoke. Running my ECB between 250-275 with a blend of applewood and hickory chunks. Rubbed her down with mustard and a smorgasborg of spices from my cabinet, then shot her up with apple juice, cider vinegar and a bit of tangy spicy sauce. Fired the ECB at 0700, had the meat on and temps stable by 0745, and we're rolling along nearly 3 hours in.
The menu for today is Carolina style pulled pork, fresh cole slaw and sweet potato chips deep fried in lard in my skillet on the stove top. I'll update as things move along!