I haven't messed with any brining or injection so far.. Just pulled out & rubbed it down with mustard, Salt Lick dry rub, Grub Rub, smoked paprika, granulated garlic, and cayenne. Here is is ready to go..and then on the bottom rack of the brinkmann smoker. I anticipated it taking at least 12 hours. In reality it was 14 & a half K
About an hour in, I threw a chicken in so I would have something for dinner. Also did the bacon-wrapped asparagus I love to smoke.
The chicken was awesome as always! Nice, moist dinner.
Here's a shot of the butt after a few hours.
Here it is in all is 7 1/2lb glory after 14 1/2 hours. Then I pulled out the bone & pulled some big pieces for it to cool. Then I pulled it and covered in JJ's finishing sauce. Couldn't help but try it out - a bite or 2, here and there. Lol.
Enjoy the view! Can't wait to eat it tomorrow!