re: Need help big arse pork butt

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.