The first butt of many butts

[AmericanSmoker30]

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

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• AmericanSmoker30
• Jun 15, 2014

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• AmericanSmoker30
• Jun 15, 2014

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.

 

[AmericanSmoker30]

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• AmericanSmoker30
• Jun 15, 2014

In they go. Still on coffee but the brew is chilled. :yahoo:

 

[foamheart]

Mmmmm.... they are looking good!

 

[Rafter H BBQ]

I'm in for this one ! Gonna have some good eats there ! Thumbs Up

:popcorn

:beercheer:

 

[AmericanSmoker30]

Jameson in hand and a few redbirds down. These butts are already at 190. Finished picks to come.

:drool:

 

[AmericanSmoker30]

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• AmericanSmoker30
• Jun 15, 2014

Piece one is done. Larger of the two. Could it have been it was fattier then the other? Other piece is still at 190...

 

[AmericanSmoker30]

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• AmericanSmoker30
• Jun 15, 2014

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• AmericanSmoker30
• Jun 15, 2014

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• AmericanSmoker30
• Jun 15, 2014

The final inning. The whole piece is the number two piece. They some bbq and homemade slaw to make what my wife called the best thing I have smoked yet. Appreciate any feedback on this endeavor.