It's been awhile since I've rubbed some butt, so I took these two out of the freezer Tuesday morning to thaw. A couple months ago I was doing a little shopping at Sam's club and just happen to walk by the meat section. Look up at their little board and it says "Boston Butt $1.34/lb per/case" hmmm, I thought to myself....I could make some more sausage, some more pulled pork and it's $0.14/lb cheaper than the last time. I had no intention of buying any kind of meat going in, but ended up driving home with a case of BUTT. Anyhow, no sausage from the case yet (better get'er done before the heat wave) but these butts are going to get some heat/smoke conditioning . Not doing anything special... mixed some of Emeril's Essence with brown sugar (3 to 1) and gave the butts a good massage with yellow mustard and the rub. Planning on using white grape juice in the pan, for spritz and the foil (don't have apple juice) plus apple pellets in my brand new smoke generator from Todd. Will be using the only smoker that I have, which is a MES-40" and the ET-732 to keep everything under control. It's gonna be a long day and if I get a little hungry I'll snack on some of these...http://www.smokingmeatforums.com/t/120547/better-late-than-never-my-first-batches-of-jerky-w-q-view Planning on the foil at 165°F IT and pulling it off at 205° IT. Then, I will wrap them in towels and hide them in a cooler for a couple of hours before the pull. After that, eat, drink, smoke, coffee, relax, vacuum seal and freeze. Will see what happens... Not just anyone can use this plastic food wrap...V Hopefully will see you tomorrow... Thanks for looking.