What's the best way to do a 1/2 boston butt???

BubbaGump

I wanna do a 1/2 of a butt Saturday. What's the best way to do one. Brine like Alton did last night. No brine. Any kind of overnight marinade at all? I need full ddetails as I'm firing her up 1st thing Saturday. The only wood I have until Monday is mesquite and hickory and I don't care too much for hickory. I have no dizzy pig unless it comes in before I begin which I doubt it will. Any thoughts on the best way to do it????[p]
Thanks pros!
Buster

GaDawg

BubbaGump,
How much does it weigh? I would dry rub it
and go indirect over a drip pan at around 250
degrees for an overnight cook. My last cook was
two 5 pound butts for about 14 hours.[p]Chuck

BubbaGump

GaDawg,[p]This will only be about a 6lb smoke. I'm only gonna do a 1/2 butt. How long will that be at 250??? What was alton's brine mixture. I didn't write it down and can't remember. [p]Thanks!
Buster

GaDawg

BubbaGump,[p] I'd figure 12 hours or so. I've never brined a butt
and don't think it's necessary. Let us know how you do.[p]Chuck

bigmikej

BubbaGump,
Check foodtv.com. Thay save most of the recipes on their shows.
[ul][li]AB's Pulled Pork[/ul]

willmw

BubbaGump,
I coat mine in (wal*mart purchased) Lawry's beef and pork rub and plain old yellow mustard 16-18 hours at 225-250 over a drip pan. Last one I sprinkled a little kosher salt on the top of the fat layer, just for a change...[p]If they get any better, I'm not sure I could stand the results :-)