I hadn't made one of these for a couple of years (first time came out good, not great), but today I was determined. I made a rub of paprika, pepper, cayane, kosher salt, and date sugar (for health reasons I can't use pure sugar).
I cooked the butt (5 pounds) at 225 for 10 hours when it hit 200. (I used 2 oz of cherry and 1 oz of hickory).
It pulled apart easier than I could've imagined!
Meanwhile, I made the recipes I found on the forum for both the mustard sauce and chow chow. I just finished tasting everything, I can honestly say it's the best pork I've ever had ('course I'm probably biased!).
I just finished making little doggie bags to bring into the office so everyone could give it a taste!
I just wanted to thank everyone for posting their experiences on this forum. After reading all the posts, I had little doubts on how to make the perfect Q!
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