Below is a walk through on how to prepare and do a western style pulled pork butt. Big thanks to CheffJJ as the recipes are his and he has helped me tweak them for what I was looking for. And another big thanks to Bearcarver and Jeff for their write ups as they are where I got the cooking info. Please read and if you have any tips for changes please let me know. I have it waiting to go on the smoker as I type so I will also do a follow up later. Carolina Q Dust 1/2C Sugar in the Raw (Turbinado) 2T Sweet Paprika (Hungarian) 1T Kosher Salt 1T Chili Powder 1T Granulated Garlic 1T Granulated Onion 1T Mustard Powder 1T Grnd. Black Pepper 1T Grnd. White Pepper 1tsp Cayenne Pepper, or more as desired. 1tsp Grd. Cumin 1tsp Dry Thyme, rubbed Makes about 1 Cup. This has some Heat from the the jar but mellows when Smoked. If too Hot, reduce the Black, White and Cayenne Pepper. Apply your desired amount of Dust to the meat, wrap in plastic and rest in the refrigerator overnight, or longer. The day of the smoke, pull the meat out, add more Dust and go into your pre-heated Smoker... Foiling Juice For each Rack of Ribs Combine: 1T Pork Rub, yours 1/2 Stick Butter 1/2C Cane Syrup... Dark Corn Syrup...or Honey 1/4C Apple Cider...or Juice 1T Molasses Optional: 2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style Glaze. Simmer until a syrupy consistency. Tangy Pulled Pork Finishing Sauce 2 C Apple Cider Vinegar 1/2C Ketchup 2T Worcestershire Sauce or more to taste 1/4C Brown Sugar 1T Smoked Paprika 1T Red Pepper Flakes can use less for less heat 2 tsp Granulated Garlic 2 tsp Granulated Onion 2 tsp Fine Grind Black Pepper 1 tsp Celery Salt 1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat. 1/2 tsp Grnd Allspice Combine all and whisk well. Let rest, at room temp, a minimum of 30 minutes for the flavors to meld together. Or bring just to a simmer and remove from heat...JJ Smoke in smoker for 5 hours with smoke at 225 degrees. At 5 hours pull from smoker and double wrap in heavy duty foil. Place back in smoker and continue cooking until an internal temperature of 205 is reached. At this point pull the wrapped butt and wrap the whole thing in 2 towels and place in a cooler for at least an hour. Alternately you can leave the butt in the smoker but turn the smoker down to 100 degrees; this is only advisable if you can easily maintain this low of a temperature. This is what it looks like after a night of sitting in the fridge with the rub on it.