Local supermarket has pork butts for $0.99/lb. Can't pass on that...bought 3 this morning. One was ground with back fat for sausage to be made tonight. Other two...
Slathered and rubbed with a gift from my son, a dry rub called "Rub Dat Butt" from Pepper Palace. I usually make my own rubs but this one tastes really good.
They've been in the smoker for an hour or so now, over hickory, pecan, and cherry. I'll add a little oak and apple later on. Slow smoking at 225, looking for an IT of 203F.
I hate to open this window, but I love a good butt