Started cooking for Christmas

Figured I’d take advantage of the nice weather and get my big piece of meat done today. 10lb Boston butt Texas style. Picked up a box of 40 cold rings of Lockhart sausage from the bbq joint around the corner, I’ll do them on Monday

Can't see the pic but it sure sounds good....

Having problem getting pics to upload. Even tried screen shot. Got message pic needs to be jpeg, iPhone saving as png

Cut 3 pieces of rebar to fit in smoker to hang sausage rings. Hopefully will be able to post pics of that on Monday

3 hours into the cook. I’ll be up late tonite, drinking coffee with a splash of crown since I started

Having a tough time keeping a consistent temp today. Combination of damp wood and cool air temps. I’m 5 hours in and the fat cap hasn’t split. Im gonna wrap soon, then finish in the oven.

Just wrap in and put it in the oven until the bone loosens.

What did you season the pork with? Bet it turns out great!

Coarse ground pepper, kosher salt, onion and garlic powder, paprika. Got in in the oven at 280, after 6 hours in the smoker. Will check it at 10:30

Took it out of oven at 11:30, 195 degrees. Let it rest til 12:30, re-wrapped an put it in the fridge. Will re-heat tomorrow while hanging sausage rings in the smoker. What temp should I re-heat at?

I'd think 225 so it didn't cook anymore. But I am no expert.

Agree

Almost identical to my spice mix, I just add a bit of cayenne. Post pics when it's done!

Pork is good at 165 internal temp. I’d add brown sugar to that rub for pork.

It all came out great! Reheated for hours, shredded, then back in the oven for another hour smothered in Salt Lick BBQ sauce.

YUM!

Had leftover sausage for lunch yesterday, pork last night. That 10lb butt was a load of meat!

I have one in the freezer. It's a lot of pork. Don't know when I will cook it up.