I thought I would try something different, so found this recipe from Malcom Reed. Texas style pork butt, used 50/50 Kosher salt and CBP instead of my usual modified Jeff’s rub. Smoked at 250° with oak for the smoke for 6 hours, color and bark just right. IT was at 163°, wrapped in butcher paper and back on for about another 4 hours. I have never wrapped my pork butts before, always just let them go! Temp at 203° and probed tender. Let it rest for about 2 hours then pulled. Vacuum sealed for future use, but not before having a few bites! Man, I think this turned out better than any previous attempts. Will be making sandwiches for dinner tonight.