This weekend my wife and I went to my dads (side note, she is a vegetarian!!) and I had a ball smoking a boston butt and a whole chicken.
The Butt was injected with Dr Pepper for 2 1/2 hours then dry rubbed with mojito lime McCormick rubs and a little mixes here and there from other rubs you can find here. Let it sit over night until the smoke began at 8am, I originally planned to smoke @ 5am but being in Normandy, the rain and cold was a bummer and I went back to bed (I know, I know, rookie) after about 8 hours I reinjected with some local apple juice I was using to spritz it with.
The chicken was brined and injected with chicken stalk, beer, sauteed onions, lots of salt and garlic and a lemon over night. When I got up I dry rubbed it with the same rub as the pork, it came out pretty good but a little dry.
The one lesson I learned HARD is never cook chicken and pork in the same smoker, you cant do poultry low and slow so I had to wrap the butt in foil WAY too soon and longer than I wanted.
In the end I was pretty happy with the butt, I brought it over to my step moms ultra bourgeoise friends whom never had pulled pork before - big hit - but I should have done a finishing sauce.
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