Ok, so it's been quite a while since I've posted. Had been a while since I fired up a smoker. Even a thousand miles away from where I was before.
So it was chilly... the wife bought a couple of 9-10lb boston butts (and had let me get a MES as well..lol), which made it a pretty good time to do a smoke and get back on the forums :)
I didn't take any pics beforehand, because I wasn't really sure I would even be smoking when the day started. Something about little ice crystals falling on me almost put me out of the mood. But after moving to the garage, I decided to go full steam (or smoke) ahead.
The butt is about 9 lbs or so. Rub was as follows (measurements are approximate, as I was just throwing them together yesterday...lol):
1/2 cup kosher salt
1/4 cup garlic powder
1/4 cup ancho pepper powder
1/4 cup pasilla negro pepper powder
1/4 cup mexican oregano
I had meant to add 1/4 to 1/2 cup brown sugar too, but there was alcohol involved during the prep... no more needs said ;)
I coated the rub and let sit overnight... added some more this morning to make sure of coverage and popped it in the smoker around 9am.
Running at 250 to start, but cut back to 225 once it got up to temp and started smoking.
Wood was a mix of hickory, pecan and some JB chips.
Pic below is what was used in the spritz (and also happen to be used in the drink of choice at the moment (although use regular sugar in the caipirinhas)
And below is the meat at 115* internal temp. Still a while to go, but looks pretty good so far.
Will get some more pics up later... well, unless I decide to "spritz" myself a few times... LOL