1st pork butt for Wings victory tomorrow night!

[Eco]

I have been reading all the great posts about great BBQ and learned allot. Some of the pictures are brutal on a hungry guy at work:rolleyes:. I have been wanting to cook a pig for a big 4th of July party, but all the pics of the pork butts changed my mind. So i have been preparing and began buying some of the supplies:evil:. Freezer now has 8 butts from the recent Kroger sale. Got them whole and vacume sealled. Made up the rub from Rivas and Spankys posts from fresh spice from a local butcher supply and bought a couple temperature probes. Decided tonight was going to be the first practice butt for the game tomorrow night. Injected and rubbed, then refriged over night and got her started when i got home from work. I am using apple and some hickory in a electric grill smoker. I can't waite for the first taste:corkysm55.

[Spanky]

Sounds great. Looks like ya done your homework, Make sure ya fill us in on how it went.

Tis the season, I have 4 grad parties, a 4th of july event, and a comp in Lowell Mi. all between now and July 12th. I wish my butcher would offer frequent visit points!;)

[Eco]

Everything went great, except for the game:sad:. I let it cook all night and monitored the temps several times. The cool night would only let the smoker keep about 220 degrees and after 11 hrs meat temp still only 159 degrees. The oven for two hours at 250 finished her off and got 200 for internal temp. Had to go to work so the wife just foiled it up tight till i got home. It was still pretty warm when i pulled it apart and man there was alot of sampling going on:evil:. Made a huge tray of sandwiches with a little sweat coleslaw and had barbecue sauce on the side. I felt like the wolf pack was circling me when i brought it out to the guys watching the game:yikes:. I will try and put some pics up if i can figure it out. Thanks for everyones help. Now i just need something that will do six at time for the 4th!

[welcometomyworld]

Sound's great. The worm has turned for you. I got this finshing sauce recipe off another site I use on my butt's.
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients. I pour it on the meat after pulling and mix well, or you can put it in a squrit bottle and use what you want on the sammie's.