Picked up 2 8lb Boston butts from Sam's club for the 008's maiden smoke. Took one, slathered in mustard and covered in cookshacks spicey chicken rub and put in the fridge for 24hrs. Put in 2oz of hickory, set it at 225, plugged in the thermometer and started the smoke. Starting temp was 34* 18 hours later it was 185*. Not the 190* I was looking for, but it was lunch time.
Turns out it didn't matter. The meat was pull apart tender and really didn't even need sauce. Everyone who tried it was comparing it to the best they had ever had. The second butt is getting prepped tonight to be smoked and taken to the lake. I get the feeling I'm about to have a lot more friends.
