I put 10 pork shoulder butts in at 4pm.
The rub was
4 lbs of dark brown sugar (9 cups)
4-1/2 cups of kosher salt
1/2 cup ground black pepper
1/4 cup garlic powder
Mixed thourouly
Rubbed it on all the meat surfaces, and wiped off excess.
The temp is running between 188 to 195
I started using soaked hickory chips for smoke, then switched to aspen/apple mix.
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The rub was
4 lbs of dark brown sugar (9 cups)
4-1/2 cups of kosher salt
1/2 cup ground black pepper
1/4 cup garlic powder
Mixed thourouly
Rubbed it on all the meat surfaces, and wiped off excess.
The temp is running between 188 to 195
I started using soaked hickory chips for smoke, then switched to aspen/apple mix.
....
....
.....
......