Here's my new butt process...pork is either plan or dusted with ksalt. No rub. Put on smoker at 300f. Use pecan, cherry, apple, etc. Try to take off at 198f. Pull meat, toss with salt to flavor. Serve sauce on the side.
I've been injecting and foiling and whatever...and now it's back to basics and it's the best stuff.
I injected with apple juice last night. Rubbed it before I put it on @ 1:15 Central War Time.
Should be done by now.
I’ll let Gina taste it and wait 15 minutes to be sure :)