Just a little pork butt from this weekend

[caddyjoe77]

threw this together on the Big Green Egg.  6 pound butt, boneless. 

Cook at 230 - 260 ish....I never worry about time, I always cook to temp.  203 in the dead center, which means about 207 or 208 on the outside. 

Rub was mostly brown sugar and black pepper.  Some celery salt, some paprika, and a little more than "some" cayenne.  Exact amounts, I dont know.  Just until it "looked" right. 

[Lipripper]

I saw this already and it still makes me hungry 

[Mike Cork]

Yep, I could tear some of that up for sure....

[cojab]

Joe, you use lump charcoal instead of briquettes right?
I'm thinking of trying that in my smoker instead of the briquettes.

[Wizard]

I'm smoking an 11 lb. butt here at the lake for the condo association. We have a "community" smoker for owners. Just pepper as a rub. An owner donated lump cherry wood for the smoke. The butt will be a deep dark color from the cherry and have a deep smoke line. Joe we should get together at a gathering and make some Q for folks.

[Smallie_Stalker]

By the title I thought for a minute that this was gonna be another G'ville picture of some of the pork butts that were "shown" there. 

That looks amazing Joe. 

[caddyjoe77]

I'm smoking an 11 lb. butt here at the lake for the condo association. We have a "community" smoker for owners. Just pepper as a rub. An owner donated lump cherry wood for the smoke. The butt will be a deep dark color from the cherry and have a deep smoke line. Joe we should get together at a gathering and make some Q for folks.

I am game for the Wiz.  Let me know when as long as it is on a weekend. 

[caddyjoe77]

Joe, you use lump charcoal instead of briquettes right?
I'm thinking of trying that in my smoker instead of the briquettes.

Roger that Jeff