Took one about 7.8# and rubbed with my special blend after slathered with GF mustard. Did it about 6pm Sunday night
Got up at Monday morning 05:30 and got the RO charcoal started.
The CG going about 06:00 the meat on 06:15ish
After eight hours at 250-275* I decided to rotate the meat a little to make sure even bark, sitting at 180*
Around 16:30 the butt hit 205*, time to pull and wrap
After sitting for around one hour pulled and added some more rub to the meat for a little more flavor. Ready to eat
Made up a sandwich for you on an Onion roll added the homemade coleslaw on the pork. The Sauce is a chipotle and honey mix, sweat and nice heat
Basic BBQ rub - Modified from Steven Raichlen bbq bible recipe
Best to make atleast 24 hours before needed to blend flavors.
sealed in air tight container good for 3 months before flavors start to weaken, discard if older than 6 months.
Ingredients:
1/4 cup firmly packed brown sugar
3 tablespoons sweet paprika
2 tablespoons sweet SMOKED paprika
3 tablespoons fresh ground black pepper
3 tablespoons coarse salt (kosher)
1 tablespoon hickory-smoked salt
4 teaspoons garlic powder (not garlic salt)
4 teaspoons onion powder (not onion salt)
2 teaspoons celery seeds
1 teaspoon celery salt (optional)
1 teaspoon cayenne pepper
I like the extra celery salt, but I put optional if you want to cut down some salt. If you do not have smoked salt you can add 1 tablespoon course salt instead.
I make two batches one is this, second is "HOT" which I add an additional 1 1/2 teaspoons cayenne pepper for me
Wife does not like the hot like I do.