It turned out to be a really nice piece of meat, very little fat to trim off.
I salted it down and wrapped it up and let it rest in the fridge for 24 hours. It came out glistening almost translucent.
I decided to go with Memphis Dust for the rub. I used no binder as the meat was very moist. Put it back in the fridge for 6 more hours.
Filled the wood chip tray with 1/3 Apple and 2/3 Hickory, enough to last at least 6 hours. Set the temp at 225 and it was ready to go just after 7. Nice to catch some preseason Football!
Smoke was still going strong at 1am so I tried to catch a bit of shut eye.
Got a couple hours of sleep and had to check it out. Opened the door for the first time and plugged in the temp probe it was at 174, it blew right though the stall. I started with a spritz of 2 to 1 apple juice and apple cider vinegar with a splash of JD.
Dropped the temp to 210 for 8 hours so it wouldn't be done too early. With about an hour to go I raised it to 230 and just over 17 hours total it hit 203 and it was ready to be pulled.
It was a beautiful site to behold.
Tented it in foil for an hour. The boned slid right out and it was a thing of beauty to pull it all apart. The bark was amazing, my wife couldn't stop eating it even before we made sammies!
Had to have leftovers for breakfast, it was still delicious.
Overall this turned out really good for my second smoked butt. Vacuum sealed up a lot of leftovers for future meals.
Edited by Bummed - 8/13/16 at 3:01pm