Smoking a 5 1/2 lb. Pork Butt... suggestions?

ThatGuySmokes

Hi all! I'm planning on smoking a Pork Butt tomorrow but would greatly appreciate some advice. So far I plan on going at 250 indirect. Debating between plowboys yardbird, Byron's Butt Rub or Dizzy Dust. What rub would you use and how much? Should I leave the fat cap on the bottom or remove to make more of a bark? Should I wrap at some point? I'd like to get a good bark. I've a couple picnics and I think wrapping them affected my bark. I forgot to mention I have Pecan wood, apple and hickory. Debating on what type to use as well

Grillin_beers

Hey @ThatGuySmokes.  First off a 5 1/2 pound butt will take between 7-11 hours at that temp.  What I like to do is rub two layers of bad byrons and them dust mine with Dizzy Pig Swamp Venom.  I normally do it 12-24 hours before I put it on the egg.  I also inject mine but I don't know if you are planning on doing that.  Then I just put it on the egg,  fat side up or down doesn't matter, then let it cook UNFOILED until it hits an internal temp of 200-205.  Really until it probes like butter.  Just slap it on there and let it do its thing.

ThatGuySmokes

@Grillin_beers What temp do you use? I'm Really trying to get a good bark 

Grillin_beers

I normally shoot for 230-260.  Just wherever the egg settles in that day.  Over the last 3 years of egg ownership I've probably cooked 100-110 butts.  I can promise you that you really can't screw it up as long as you cook it long enough.  Don't get nervous when it stalls.  Your first stall will feel like an eternity.  You'll be tempted to bump the temp or to foil it.  Don't.  Just let it go and drink another beer. Any other questions please don't hesitate.  Also put 5-6 fist sized chunks of wood.  I prefer pecan but apple or peach are just as good.  

ThatGuySmokes

Thanks @Grillin_beers should I worry about spritzing it?

SGH

ThatGuySmokes said:

Thanks @Grillin_beers should I worry about spritzing it?

If you are cooking it on a BGE, spritzing offers very little. However by the same token it doesn't hurt a thing either if you should chose to do it. It just isn't necessary nor very beneficial on a ceramic style cooker. However if you are using a large offset which uses live fire and a significant draft, then it's a totally different ball game my friend. 

Grillin_beers

I don't mess with spritzing it.  I used to have a drip pan with a beer and some apple juice in it.  I don't think that adds very much to it though.