1 cup of your favorite commercial or homemade dry BBQ rub
Apple and Hickory wood chips
Optional: Injection mixture (recipe follows):
2 cups apple juice or cider
1/2 cup cider vinegar
1/2 cup water
1/4 cup worcestershire sauce
1/2 cup corn syrup
1 tsp. of the rub you use on the butt.
Mix all ingredients together and heat over a low burner until the
mixture is dissolved. Place in refrig to cool. Do NOT use hot liquid
to inject in butt....(VERY painful)
How to make it
Trim your butt of any excess fat. (I'm NOT talking aerobics classes)
Mix all the dry ingredients together and apply the mixture to both sides of the meat. Allow to stand at room temp for 30 minutes before grilling
Cover the butt evenly with the rub, work the rub until your butt looks a bit moist (no details PLEASE). Wrap the butt with cellophane and place back in the refrig for 4 hours
Load the charcoal and wood chips in the smoker and get to approx. 230*. Place your butt on the cooking grid in the smoker (you can put a dish under the ham to catch dripping). You want to cook this with indirect heat, no flames allowed.
Cook your butt on low and slow. Preferably for at least 18 hours. When your butt reaches the desired inner temp. 200*, pull off grill and double wrap in foil. Let butt rest for 30 minutes. The meat is so tender you can hand pull it off the bones....not to mention the wonderful cooked in flavor.