Thought I'd share the butt I did using some of the wonderful ingredients obtained in my first go-round in the Trading Post.
Special thanks to the brethren from Palahatchie, MS for sending me out some real South sauces. A little sweet for my NW tastes but a treat nonetheless.
Started with a eight and a half pound bone-in butt, rubbed with the "Bar B Que Rub"
Placed it into the UDS at 270 for about 7 hours until it reached 203. Pulled it out and sopped it with "Slop Sauce". Not my normal method but I wanted to give it a try.
Sauced and ready to return
Gave it another hour, let it rest another hour and pulled the bone out
Pulled it and served with some "the Little Dooey"
Plated up with some mashed taters and veggies.
Thanks for looking