Recipes

put all ingredients except oil in a blender or processor,blend and slowly add oil until emulsified,reserve about 3/4 cup marinade for mopping,inject meat all over until meat is plumped up,put meat in bag and marinate overnight,the next day start charcoal,pull meat from marinade and pat dry,coat meat with rub and work it really well into meat,when coals are ready add soaked wood chips,let get smoking good,place butt on smoker and expose to heavy smoke for 1 1/2 hours,you can expose it longer but i have ruined it with to much smoke before so just don't over do it,the most crucial point i can make is to keep your temp between 220 and 250 never higher,after about two hours mop meat,wait a couple more and mop again,cook meat until temp is 190 this seems high but it makes it a lot easier to pull from bone,when temp is met pull from grill and rest 20 min,with gloves on pull from bone and shred,put on sandwiches and top with sauce or just by itself,this meat is great anyway