Butt pre rub.
Butt post rubb.
It'll be smoked half pecan and half Apple. Split these up tonight.
Smoker fires up at 6am tomorrow! Stay tuned!
I put meat on the smoker directly from the refer, (or a cooler if I am smoking away from the fridge). There is some danger in allowing the meat to sit and warm to room temp also, for whatever it's worth, smoke ring develops until the IT of the meat reaches around 150*. The longer it takes the meat to reach 150 the better the conditions for a nice smoke ring. Not saying that the ring is indicative of good Q but it is more photogenic.
I allow 2 hours per Lb for butts. If they finish quicker I consider it a gift from the BBQ gods. They will hold quite a while double wrapped in a cooler.
Good looking batch of ABT's you've got going there.