For those that saw my chicken post last week, this is my new smoke of the day - a 4lb boston butt. I have my Brinkmann Electric smoker set about 225 - 240 as it will fluctuate throughout the day. Since this is only my second pork smoke & my first boston butt, I'm trying this smoke with the fat cap facing up. I cleaned it up & rubbed it yesterday afternoon using EVOO, Black's BBQ dry rub (from Lockhart, TX), Gordon's Grub Rub (from Katy, TX), garlic powder, and smoked paprika. Wrapped it up in plastic wrap & kept it in the fridge overnight. In the water pan I have water, apple juice, 2 bottles of Shiner Light Blonde, minced garlic and some of the rub. I want pulled pork so I'll be leaving it on til around 205 degrees IT. Here's a few QView pics to get us started - got it on about 7:45 am.