Smelled good!!!
Dang that looks good. I’ve picked up on some of your posts that you must be one heck of a cook. Now I see proof.
That’s one of my favorite things to cook.
I start with a salt and sugar brine maybe some garlic or other spices but definitely salt and sugar. I let it sit for preferably 36 hours (a minimum of 12). Then I dry it off and rub on the dry stuff. Then into the smoker for 22-26 hours with some apple or peach wood. I shoot for thorough *barking* to help keep the inside juicy.
22-26 hrs., what size butts are you cooking and at what temp?