Shared by Jason Powell
9.5lb butt, 10hr brine, FD’s Rib Rub, 7oz Hickory, 235F
15 hours, 59 minutes
Late start and only 10hr brine. Apple juice in pan. Foiled around 160F. Bumped temp to 245F. Best butt to date! Juicy and TONS of flavor.
Fat cap was really trimmed down and scored pre-brine.