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Seasoned 2 8-lbs. butts with CS rib rub, and concocked an injection marinade:
16 Oz Vinegar
8 Oz Worchestire sauce
1-1/2 tsp Allspice
1/4 med onion
1/4 cup hot sauce
1/2 cup brown sugar
2 cloves of garlic
Simmered until ingredients combined

Injected pork in a 1" grid fat cap side and refrig'ed overnight

Placed both butts in my 008, with 2 chucks of hickory that came with the smoker, at 5 AM Friday morning before leaving for work. Pulled butts at 6 AM Saturday morning for a 25 hour cook. I told my wife that I was afraid to open the door because I thought I would see two lumps of coal setting where two of the prettiest fresh pork butts had been placed. To my supprise there, sitting in my smoker was two fabulous looking pork butts. Removed from somker wrapped in foil and let them sit for 45 minutes before pulling. They were moist and delicious, I'm a believer in my CS 008 smoker. Oh, by the way internal meat temperature reached 192 degrees before removing.

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