Instructions: Strangely enuf, I bought my first Boston butt yesterday. The markets around here offer, almost exclusively, pork shoulder... and they have a good deal more fat than the butt. I think this market had the butts only for the holiday season, since they were sitting beside quail, pheasant ($15 each!), and a few other offerings one doesnt usually find in the markets around here. Anyway, its only 4.18 lbs (boneless) and I rubbed it as follows:

made 3-4 changes out of necessity (Mrs. Dash) and preference (brown sugar).

Ill Q the butt for 5 hours at 225, providing hickory smoke for the first 4. Then it goes into foil and the cooler. Have no plans to baste, but Ill make a sauce outta the leftover rub (4-5 T), a few cups of apple cider vinegar and a cup of water. That will be boiled down slowly for 10 minutes.

Would any of you soak the butt in some liquid (beer, Dr. Pepper, etc.)

while foiled?

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