This isn't the first Boston Butt I will be cooking but I want to get a little more guidance before I tackle this next one. So a few questions:
1. The 3 types of pellets I have for my MES with an AMNPS are Apple, Cherry, and Hickory. Should I use 1 of these, 2, or mix all 3 together?
2. I will be using Jeff's rub. Should I rub it down the night before and just let it sit in the fridge until cook time or wait until just before it goes in the smoker?
3. After I pull the butt off the smoker and let it rest in foil how do I collect the au jus?
Thanks for the help.