8hrs @ 250*
I put Green chille infused olive oil on the pork and then the dry rub. The rub is nothing more than coarse ground pepper, coarse salt,
Garlic & Onion powder with some Paprika for color.
A little Pineapple sprits a couple of times. After I foil it goes back on until it reaches internal temp of 199*
Most of the time it's about 12hrs total time.
nice, I haven't done a savory pork butt in a while and i think its time, I'm tired of the overly sweet rubs for now.