Makin some rub. 1 cup brown sugar 2 Tablespoons paprika 2 teaspoons ground black pepper 2 Tablespoons onion powder 2 Tablespoon garlic powder 2 teaspoon mustard powder 1 Tablespoon ground cumin ¼ teaspoon cinnamon 1 teaspoon chili powder ½ teaspoon ginger 1 teaspoon sea salt 1 teaspoon Oregano ½ teaspoon celery seed Pinch of Cayenne pepper Good price. Fatty crosshatch. Heavily rubbed. Wrapped up for the night. Ready for some smoke. Even temps all the way across. American Royal Oak lump and some hickory. TBS While the butt smokes we will prep some pork shotz. Cut sausage about 1/2" thick. Wrap bacon around it and secure with a toothpick. I used 1/2 a strip on each one. Fill the cup with the sugar and spices. Smoked for 2 hours. Had a piece of sausage leftover cause I ran out of bacon. Threw it in the smoker for an hour and a half. It was awesome. OMG. These things are good. Wife went crazy over them. A closer look. And a Bearview. Pork butt pulled off at 203 IT. Let sit wrapped in towels for an hour. The bone just about fell out. The fat pretty much wiped right off. It pulled like a dream. Dinner is served. I think this was the best one yet. Thanks for watching.