re: Need help big arse pork butt

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