search "pork butt" and read my write up "anatomy of a pork butt" , huge info. it has recipes for a binder and rub, you do not need anything else on it
sear it, i dont care what anyone says, SEAR IT! scorching hot pan to toughen up each side, try to roll it and do ALL sides.
then, make sure you use a binder (mustard and brown sugar works best) and slather it
grill it hot about 300-350 to get some tissue break down on it for the first hour or so
then LOW and SLOW all day, i usually shoot for about 8-10 hours 100-130
when your internal temp hit 150 flip it over to let the juice redistribute
when your internal temp hit 155 its done
take it off the heat ,
eat
Stupid question, but how can you get meat to reach 155 when your cooker is at 100 to 130 degrees? Maybe I read it wrong.
