Here's the rub I used.
1 cup brown sugar
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons kosher salt
2 tablespoons course ground pepper.
This is Myron Mixons's basic rub WITHOUT the cayenne. There is just enough kick without it. I also put a nice coating (not heavy) of very course ground pepper on the butts before the rub and slathered them with mustard before doing anything.
The injection the night before was...
1 cup apple juice
1 cup apple cider vinegar
1/2 brown sugar
1/4 cup salt
1 tablespoon soy sauce
2 tablespoons worchestershire sauce.
My panel of judges.
My wife
My daughters male "friend" (I clean my glock and polish my badge when he's around)
3 proud Texan's living next door.
Texans.
9.5 to 8.5. injected wins
8.7 to 8.1 injected wins
9.8 to 9.0 injected wins
the dumb kid.....8.7 to 8.5 injected wins
wife.....injected wins, " I aint got time for your stupid point system".
myself. I actually liked the injected.
The injected cooked faster, but there are several factors that could skew that.
You could definitely taste the flavor from the injection.
The meat did seem to be moister but they were both tender. (I did have a water pan in the smoker)
Smoked with oak, apple, and a few hickory chunks.
275ish, fat cap down, foiled in pan at 165 with 1 cup apple juice.
With THIS rub and THIS injection, the injected butt won hands down.
Thanks for the comments and posts.