Meat church method is the way!
My cook:
9.5 lb pork butt.
Season night before with yellow mustard binder and honey bacon bbq meat church rub. Trim excess fat if needed. Wrap and fridge.
Set up double deflector grill at 250. Hickory chunks. Take out butt while it gets to temp.
Put on grill and smoke- spray with apple cider vinegar every 2 hours or so. Smoke until 165. ~5-6 hours.
Transfer to half aluminum pan. Sprinkle brown sugar and pads of butter and extra rub on top. Cover tightly with foil and make sure the thermometer is sticking out.
Once at 200/205, move to cooler with towel.
Rest for 1-3 hours.
Pour out the jus and separate the fat.
Pull the meats and pour some jus over with some extra seasoning.
9.5lbs
5am start.
Wrapped at: 11am- 6hours
Into cooler at: 1:50. ~9 hours
Pulled meat at 4pm
by Cunningkrugereffect