boston butt marinade

I use a dry rub on boston butts and let sit overnight. Don't have measurements as I just sprinkle on the following seasonings: salt, black pepper, red pepper, onion powder, garlic powder, dry mustard and brown sugar. Slather the butt with mustard before seasoning.

Add apple juice to the water pan. Baste with apple cider vinegar. After 6-8 hours (depending on size), put it in an aluminum pan covered with foil and let steam for about an hour or until desired tenderness is reached.

1 cup light brown sugar
1 cup dark brown sugar
1/2 cup sea salt
1/2 cup crack black pepper
1/2 cup paprika
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp chili powder
1 tbsp cayenne

thats my go to rub for pork, add / subtract the quantities of the ingredients to fit ur tastes.

I usually do a little more garlic and a touch mroe cayenne

You might want to tell him you put it on the smoker for 6-8 hours Had me thinking you were cooking it for an hour and basting for a long time.

i use turbino sugar in my rub instead of brown sugar because it doesnt burn as much.

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i use turbino sugar in my rub instead of brown sugar because it doesnt burn as much.

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Is this readily available at grocery stores? Never had much of a problem with brown sugar burning at 225 degrees on my smoker, but it does when I cook ribs and such at higher temps on the pit.

I'm going to look for it and give it a try. I use my barrel bbq pit for chicken and usually end up putting some baby backs or country style ribs on with them. The brown sugar burns quickly if I'm not careful.

i still use brown sugar from time to time, but if i make a big batch of rub, i usually use the turbinado. i dont know that it makes too big of a diffenece.

Thanks to all. I will be having pork sammiches for luch all next week. I am getting tired of the turkey sandwitches.