Since I had to be on campus at 7:30am, I decided to smoke a 7 lb. pork butt (Only $.79 per pound on sale? Yes please!) with a quick injection, rub and a long smoke while I was otherwise occupied.
As I was in the mood for savory/spicy, I used Stubb's Moppin' Sauce as the primary base for the injection liquid; to that I added a bit of Crystal Hot Sauce and a little apple juice. Once pumped, I slathered it in molasses and used a quick spicy rub (my standard pork rub with double cayenne) and left it in the refrigerator waiting for the morning smoke. I'm went a little lower and slower than normal ... 215 with 2 oz. of apple and 3 oz. of hickory with a Blue Moon Agave Nectar Ale and some hot sauce in the hanging Flavor Savor. I was home a bit earlier than I expected ... at just after 3:00, the butt had been smoking for only eight hours and was 171 when I checked on it after heading out to the patio. An hour in foil in a 170 degree oven and I sliced into the beast.
Not quite as spicy as I'd have liked. There was an extremely subtle molasses flavor but no real sweetness. I'd have liked a little more heat and some stronger vinegar flavor. If I try this again, I'll amp up the spices and reserve some of the marinade prior to injection to use as a finishing sauce. Texture was spot on for sliced pork, it was CRAZY juicy, the bark was well developed, and the fat cap had rendered very nicely. It should freeze very well for some emergency 'Q rations over the next month or so; I rate this as a moderate success, but I'll admit to using some sauce on my sample slices to bring some heat to the party.
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