Ken
Member
I just winged it as I went along. Turned out well.
6.5 pound butt. I coated in olive oil and spicy brown mustard. Dry rub of SPOG. Coarse black pepper and paprika. Topped with brown sugar. Wrapped in plastic for 18 hours. Smoked at 250with 6oz of pecan. Wrapped in pink butcher paper at 175. Turned off the heat at 195 for a good rest. Grandkids gave it a thumbs up. That's the best test.
6.5 pound butt. I coated in olive oil and spicy brown mustard. Dry rub of SPOG. Coarse black pepper and paprika. Topped with brown sugar. Wrapped in plastic for 18 hours. Smoked at 250with 6oz of pecan. Wrapped in pink butcher paper at 175. Turned off the heat at 195 for a good rest. Grandkids gave it a thumbs up. That's the best test.
