Need help big arse pork butt

You rub the night before and wrap in saran wrap. Take it off at 205 after smoking at 225-250. A rule of thumb seems to be 90 minutes per pound but that depends on other factors too. You only wrap if you want to when it's at the stall around 165. I don't. Also, score the fat side. It makes for spectacular buttery soft bites that can't be resisted when pulled out of the smoker.

Don't eat pork, it is unclean

i did two butts the other week:
one texas style salt+pepper
the other my homemade rub which is a little sweet with a kick.

smoked both with hickory and apple for ~9 hours total
Cooked to about 160-165, both stalled around the same time, wrapped and finished to 195-200.

the one with my rub, I put a layer of honey ontop of the fat side 3 hours in. the salt/pepper one i left alone.

use some kind of binder for the pork when you season it. people like mustard. I just used kewpie mayo because I ran out.

my rub - people liked this one more than the salt/pepper combo, but near even (it was like 12 to 9 in favor).
1/4 cup salt
1/4 cup paprika
1/4 cup light brown sugar
1 tablespoon pepper
2 tablespoon asian 5 spice
1 tablespoon tumeric
1 teaspoon cayenne

I smoked a butt this past weekend. I don't wrap it, and I brine it overnight to keep it moist. I use a bone in Boston Butt, usually around 6-7 lbs. Here's my tried and true recipe that always gets compliments:

Brining Solution:
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix
2 bay leaves

Dry Rub:
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Put pork in a large mixing bowl with brining solution. Refrigerate overnight 12-24 hours.

Pat dry, rub all over. Put in smoker or oven at 225. Cook until internal temp is 200. You can pull it when it hits 175 or so, but it really starts getting tender around 190.

Usually takes about 90 min per pound. If you get in a time crunch you can jack your cooking temp up to 275.

It's for 16 year old boys. They are just gonna sauce the shite out of it anyway. Just throw the dang thing in the smoker and hot & fast that bitch. Pull it whenever they are hungry.

Rub down with liberal amount of seasoning and throw on 225-270 degree smoker for probably close to 9hrs. It will stall for a little while around 165, but just be patient with it and it will power through. I like to take it off around 200-205, but its personal preference. Wrap and let it rest for 30 min before you pull it apart. For a little extra kick I like to add some crushed red pepper after I pull it.