Followed Pork Butt 101 to the letter with Smokin's rib rub. The 8 pounder took 14 hours to smoke to 198* with the smoker set at 225*. I used 6 oz of hickory, placed a cold butt into a cold smoker and opened the smoker twice to place and remove the BBQ beans. The beans were on the shelf under the butt. mmmm mmmm.
I ate two sandwiches, one with just the rub and one with Smokin's finishing sauce. Both were delicious, and I will definitely do the finishing sauce again, which my daughter really liked. She put it on so heavy that her hot dog bun was falling apart. This actually surprised me cause she typically likes sweet.
I can tell you that the Cookshack brings families together. My daughter and grandkids are spending more time here looking to see what's smoking next on the barbie.
Heck, why cook when something special is smoking at mom and dad's.