If this link works, here's a picture of last nights/todays Boston Butt.
First, I brined for 48 hours. I don't remember where I got this brine recipe...probably here.
1 Gallon Water
3/4 Cup Kosher Salt
3/4 Cup White Sugar
1/2 Tbsp Black Pepper
1/2 Tbsp Onion Powder
1/2 tsp Granulated Garlic
1/2 tsp Cayenne
1/4 tsp Marjoram
1/4 tsp Thyme
1/4 tsp Cumin
Bring all ingrediants to a boil, then simmered for about 30 minutes before allowing to cool.
After brining, I rubbed using BGE's Sweet Maple Seasoning. I just love this stuff. I haven't found a piece of meat it doesn't taste good on.
I let the rubbed butt sit in the fridge for maybe two hours while my Egg, with plate setter in place, very slowly worked it's way to 210 degrees.
Once the temp was reached, I removed the plate setter and added an abudant amount of Mesquite, both small and large pieces, spread to where there would always be some wood wherever the coals were burning. After that I returned the plate setter, put the butt in my rib rack turned upside down, inserted my temp probe, and closed the dome.
Once the temperature returned to 210 degrees, it never moved again until I opened the bottom vent about a half inch 19 hours into the cook. The temperature rose to about 225-230 and smoked another 4 hours.
After I took the butt off, I wrapped and let it sit for about an hour before pulling. I would've waited longer, but I was hungry. I mixed in some apple cider vinegar and Bad Byron's Butt Rub with the pulled pork and enjoyed. I just wish there was a way to post smell and taste on here.
The picture is from when the butt was at about 185 degrees. I only opened it early so I could send a picture to my brother over in Japan before he went to bed because he can't get any good BBQ over there. Evil, I know.
"The man that has everything shops at Wal-Mart too"