I used BBQ Rub (as pictured) which I call "Rebel Rub" and worked it into the meat liberally. I scored the fat and worked the rub into the meat of each cut.
I wrapped the meat in clear wrap and let sit in the frig for several hours (24 in this case).
Build a small lump charcoal fire, adding lots of soaked hickory chips. I added the 'plate setter' for indirect heat, a foil pan for drippings and placed the meat in a V-rack. Meat and pit temp probes were inserted, the lid closed and left for 12 hrs.
I liberally basted with apple juice, then returned to the BGE until the internal temp was 180 degrees. I removed them, wrapped them in aluminum foil and 'sweated them' for 2 hours in an insulated ice chest.
These are the Butts, unwrapped and ready to shred into "pulled pork". Serve with favorite barbeque sauce.Bon Appetit,
Clark
