After many successful smokes with regular BBQ rub, I wanted to try something different with my next PPB smoke. One of my co-workers and his wife are throwing an end of summer BBQ for which I offered to bring some BBQ to. This week I picked up two butts at Kroger for $0.97/lb that were injection free of added liquids. One got the normal BBQ rub applied, but the second was destined for bath in island flavor, an attempt to help stave off the impending fall and colder season here in Michigan. I bathed the butt in a 1/2 gallon of pulp free orange juice and a 1/2 gallon of pineapple juice mixed together in a large pot for 36 hours. Tonight I pulled it out and let it air dry for a while before applying a rub I sort of hobbled together from various online recipes. Orange/pineapple juice bath Air drying in the pan. Note a bit of the juice clinging to the meat. You can smell the citrus of the juice coming off it. The rub. I sacrificed my coffee grinder which I hardly use anymore to grind up a metric ass load of spices. Spices included: Allspice Ground cloves Kosher salt Fresh ground peppercorn Ginger Thyme Rosemary Brown sugar Chipotle chile powder Cayenne pepper Ground cinnamon Dried, ground habaneros I dried in my oven the night before. Some lemon and lime zest (Most of this recipe came from here: http://allrecipes.com/Recipe/Jamaica...ub/Detail.aspx) The initial rub, which I let sit for another 15 minutes before applying rub number two. After rub two, ready to be wrapped and chilled for a few hours before hitting the smoker tonight. Tonight it goes in around 11-12 PM, with cherry and apple wood. I bought a pint Captain Morgans rum to mix with apple juice and cider vinegar to spritz with thru the first couple of hours. Tomorrow I plan to figure out some sort of rum sauce recipe to use the other 1/2 pint in. I'll be sure to post more as the night and day goes on.