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. I will be taking it out of the refrig around 2:00 to let it warm up a little bit.
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.
Any suggestions appreciated such as if I am off on cooking time, internal temp to shoot for, how long resting in foil and when, how to pull apart, need BBQ sauce on the side? So many questions and so little experience.