I am about to embark on my first smoked Boston butt. I will be updating as steps get completed. I started with a overnight 2-1 salt and sugar brine. Rubbed it with yellow mustard this morning and applied my "custom" dry rub" which is mainly garlic and onion powder with kosher salt and black pepper. I added a scoche of sugar and sweet paprika for this go around. Here are some prep pics Got my masterbuilt 30" warming up to 240. Happy fathers day to all you hard working smoking dads out there. I will be enjoying my day thoroughly with some ruby redbirds. :drool: Oh yeah I am using mesquite sprinkled with Apple for the flavor.