Big thanks for the schoolin' Bear. Following your steps (mostly) on a pork butt today.
Initial smoking goin' on at 225* using apple wood and Sunny D in my water pan.
Rubbed my butt last night. A tad over 4 1/2 lber Into the smoker at 7 a.m., 3 1/2 hrs later hit 134*
4 1/2 hrs in IT at 156*
Time to prep the beans. Lightly sauteed some onions, green pepper and garlic. Added some leftover smoked beef I had in the freezer, some brown sugar, mustard, pepper and salt. Used Bush's beans and black beans.
A splash of Sammy's for moisture
More pics as things happen. Hope y'all havin' a smokin' good day ! - Ed