I learned a lot today...

[Jaxon]

Y'all, I am still crankin' on the AKORN...use it 3 to 4 days a week.  Seems like the Weber and the offset are just too dadgum HOT to use in the summertime.
I have done wings, ribs, and whole chickens in this thing, and I think I'm gettin' the hang of it.  So I prepped a large boston butt to smoke therein.  I cut it into 2 pieces - one approx 3 1/2 lb  and the other approx 5 1/2 pounds.  The larger one rubbed a bit with FS&B and the smaller with an experimental DIY rub.  It took about 45 min to stick and hold 225* but once it locked in, it stayed there for over 7 hours unattended.

Now...to the school..."they" say "necessity is the mother of invention".  Well, out of need I came upon a new idea - I finally got "outside the box".  The larger butt was a bit dry, even after foiling at 200* and leaving in a cooler overnight.  AND it didn't have much flavor to it.  Here's what I did...I pulled about a pound of it into a large mixing bowl and added some Hubba Bubba Sauce for a little moisture.  Then I added some more FS&B for more taste.  I tasted it, then added more sauce and more rub.  Finally hit the sweet spot.  I don't know if we're allowed to do it this way, but it sure made a difference.  I pulled some more into the bowl and added a different sauce and some Rub Some Butt rub that I got for Christmas.  What a taste!!!  For the rest, I split these 2 combinations, vacuum sealing each portion as I went along.  Deb has been my taste tester for quite a while.  She was VERY impressed with the results (not braggin' - just facts).
SOooo, I will probably never rub a butt again before I smoke it (save for a little salt & pepper).  I think I'll just wait until I pull the pork to season and sauce it.  It's a good way to try a number of different combinations all in one cook.
If you have a butt layin' around wanting to be smoked, but you don't know just how you want it to taste, smoke it, pull it, and separate into smaller portions and THEN give each one a different flavor by adding rub and sauce.  It sure worked for me...and I'm just a backyard jack, folks.

just sayin'...

now the pics

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[sparky]

I do the same thing sometimes.  Some butts just don't take the rubs.  After I pull it I sauce and season like jaxon.  It works.  Great cook. 

[sliding_billy]

Nice work Jack.  I got a laugh when I read that the Weber and offset are running too hot in the summer.  I consider that a benefit.    300+ cooking means I get to eat faster.

[fishingbouchman]

great idea.  I usually add some at the end but could probably add a bit more. 

[Ka Honu]

...  I don't know if we're allowed to do it this way, but it sure made a difference...

It's your cook and you can do whatever you want. Make it happen!

[Las Vegan Cajun]

Great way to beat the heat. 

[tlg4942]

 Good job and I like that fan...

[HighOnSmoke]

Great looking pulled pork and good advice for dry pork butt Jack!

[sparky]

this photo totally sums up what bbq-ing is all about

i don't know.  i don't see any adult beverage in his hand.  this can't be bbqing.   

[Jaxon]

this photo totally sums up what bbq-ing is all about

i don't know.  i don't see any adult beverage in his hand.  this can't be bbqing.   

I have cold milk in that cup holder   

[RAD]

looks good. Milk? Adult beverage? I guess if your trying to keep the bones   

[muebe]

Even his shirt matches the Akorn

Now that is dedication

Your PP looks good Jaxon!

[spuds]

Like everything about this post.Keep on keepin' on Jaxon.

[jjjonz]

Talking about cooking in the heat Jaxson....The older I get the more I feel like that in the summer.I may be buying one of the sous vide machines and a blow torch for the summer . Crank the outside stuff back up in the fall. Those butts look good and I like the seasoning idea.

[teesquare]

Now - THAT is an original idea Jaxon! No rules...just good food! Isn't it amazing what we can discover when we throw out he "rules" - and just experiment?

NICE JOB!!!!