I'll keep this one relatively simple.
Couple of butts rubbed with a great rub. I'm going to suck up to the site here for a minute and suggest you check out Jeff's rub.
I rubbed them the night before, placed them on a wire rack in a sheet pan and let them rest open-air in my secondary fridge. Started getting the smoker teed up around 6AM and had these puppies in there before 7. You can see the hatches from sitting on the the rack there.
225 for 11 hours till they were at 195
Roughed them up a little for the glamour shot so you can see them coming apart
Squeezed just a little harder
Splash of finishing sauce to embed some in the meat
A gentle toss to evenly distribute
I like to share recipes so here is the finishing sauce I think I'm going to stick with for some time. I will refrain from putting my name on it, that seems to not go over well here for some reason. But, I have been using a Piedmont sauce for some years now that I really love and decided to tweak it a bit. I'm enjoying calling it "insert cooks name here: C'Ville Sauce" after the little city we call home here in Central Virginia, Charlottesville (Folks in the city refer to it as C'Ville for short). We are in the Piedmont of Virginia so the base sauce is apropos for my region.
Here it is:
1 ½ cup cider vinegar
½ cup ketchup
½ cup water
1 tablespoon brown sugar
1 teaspoon kosher or sea salt
1 teaspoon Texas Pete hot sauce
*Louisiana or Crystal or generic sauce would also work. I would NOT use Franks or Tabasco in this. I keep both of those in my stash but they are for different foods in my kitchen, not “Q”.
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder (I have granulated garlic these days, I like that better)
½ teaspoon onion powder
½ teaspoon dry mustard powder
¼ teaspoon crushed red pepper flakes
Put all ingredients in a mixing dish (I use Pyrex measuring cups) EXCEPT vinegar, ketchup and water.
Add a little water and whisk (I prefer a small wire whisk) until all the dry ingredients are well blended.
Add the rest of the water, ketchup and vinegar and whisk until blended
Let rest at room temperature and whisk periodically until all is dissolved.
Optional: I like to put the sauce in the pyrex cup in the microwave at this point and blast on high for 1 minute (cover just in case it spits a bit), then whisk. I think a little heat helps to blend and activates the dry ingredients better.
No need to boil or put this sauce in a pan on the stove.
You can cut this in half if you dont need so much.
My addition to the Piedmont sauce I have had in my cookbook for years was the Hot sauce, Worcestershire and the three powders. Of course I had to adjust the method to better accommodate the powders so they would dissolve/integrate well.