Quote Originally Posted by DenverGP View Post
Smoked a 7lb pork butt.
Dry brine overnight (just a light salt rub)
Covered with a light coat of mustard and honey, and covered with Memphis Dust rub http://amazingribs.com/recipes/rubs_...phis_dust.html

Went on the smoker at 8am, at 1:30 was up to 150F. Wrapped in foil at 150F and moved to a 300F oven. Removed from the oven at 203F (around 4pm) and let it rest for about an hour in a warm oven.



Looks nice. Curious why not do it in smoker only? We do 5lb pork shoulder / butt and get a nice bark on smoker. I know there's many different ways to cook the same item. So it never hurts to get more ideas / input, thanks.