Just finished preparing the rub for tomorrow's smoke. 6.5 lb Boston Butt. I do so love rubbing butts! Anyway I will be up early tomorrow as I figure around 2 hours per pounds in the smoker so I'll be starting around 4:00AM. Right now the butt is in the beer fridge, wrapped in foil in the garage. This will be my first smoking a pork shoulder. Wish me luck. This is what it looked like before I wrapped it up.
You can see the ingredients I used. I hope they work out. I'm thinking tomorrow that maybe at some point I might add a little brown sugar during the smoke.
What internal temp should I be shooting for? What temp should I smoke at and is 2 hours per pound a good estimate? As mentioned above it is 6.5 pounds.
When the butt is done how long should I let it rest. I guess when it is ready what do you do....just pull the sucker apart or cut it in slices. I never had one before so not sure how to prep it for the table.