Check out this Pig Butt, I almost cant wait for it to rest before I tear into it.
Brined it and injected overnight with;
1 cup apple cider
1/2 cup water
1 tbl spoon Worcestershire sauce
1 tbl spoon salt
1 tbl spoon granulated sugar
1 tbl spoon Cajun Spice
Then rubbed it down with;
1/2 cup dark brown sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tbl spoon black pepper
2 tbl spoon cajun spice
1/2 teaspoon ground ginger
Low and slow for in my MES for 12.5 hours until the inner temp hit 190.
yum yum