I used a 5.5 lb pork butt. On the night before smoking I rubbed Worcestershire sauce over PB and then used Butcher Honey Rub. Wrapped in plastic and put it in the refrigerator overnight. One hour before smoking, I injected the PB with Butcher Brisket Injection and left it out to come to room temperature.
I used 4oz of hickory and smoked it at 225° until it reached 174° (seemed to get stuck there)
Increased temperature to 250° and smoked until it reached 198° It took 12 hours to get to this temp. Then I removed it and wrapped it in foil for 30 minutes.
I pulled it apart with forks, then took 3 tablespoons of the pan drippings, added to the pulled pork and mixed it in. The PB had a great dark bark and was moist inside - great flavor.
WOW. Thanks to the many suggestions in this forum my first PB was GREAT.
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