Hey! Yeah I've been crazy busy too. Been away on vacation and trying to catch up. I ended up with a MES 40 BT from Cabelas. I got a fantastic deal. Very happy. I did two racks of ribs a couple of days ago and I gave them a 5/10 (my family said 7/10, but of course, Im cooking, so Im highly critical). I definitely need to refinement:
http://www.smokingmeatforums.com/t/201820/quick-help-guys-its-been-hectic#post_1394866
I'm looking forward to smoke #2 and this butt. Im using PBB All American rub (see pic). It contains 12% salt. It's not bad, but I think I could definitely use some sugar. I dont know how much to put on and will just eyeball it.
So as of now:
1) butt is in the fridge, I dry brined it with Kosher salt yesterday afternoon, it was left uncovered in the fridge for 24 hours, I hope that it didnt lose moisture
2) After work, apply rub, dont forget the brown sugar this time
3) Set smoker to 225F, set timer to 15 hours, fill AMPS with Pitmasters choice, put in probe (Maverick 733 with alarms), and set it and forget it!
4) Pull butt when internal temp hits 203, foil, and leave in a cooler for 1-2 hours.
Sound like a plan????? I have a 17 hour window if I start at 6pm tonight.