So on Sunday I had some folks over for the Seahawk game. Now I don't know about you but to me that means I need to get some meat a smokin. Late on Saturday night (about 11:00 pm) I put a 11 lb pork butt in the smoker. Now I know that everyone has there favorite rubs and all but me I want to mostly taste the meat so I use a 50/50 mix of Kosher salt and cracked black pepper. Around 10:00 am I took a quick peek and a quick temp. WeWe Well she is sitting at 165 deg and ready for a bit of foil, now when I say foil I really mean one of those aluminum foil pans that I can cover and seal in any juices. During the smoking I spritz it with a mix of apple juice, apple brandy and spiced rum. I try to spritz it about once every two hours. Now that was a fantastic sandwich. I always make a slightly sweet cole slaw that I put on my pulled pork along with my own Carolina style sauce. The gang seemed to enjoy it as they ate every last bit of that shoulder in about 20 min. Heck here it is the day after and I don't have a scrap of leftovers. I'll have to go to the store to pick up something for dinner tonight.