Smoked pork butt

Can't believe I've never posted this or some of my other smoker recipes so I'll have to try to catch up.

My favorite (and only since I cleared out some recipe books) is Smoke & Spice by the Jamisons.  This is from that book and if you are going to buy a smoker you should pick this one up.

My go to recipe from this book is a pork butt:

Rub:
1/2 c ground black pepper
1/4 c paprika
1/4 c raw (Turbinado) sugar
2 T salt
2 t dry mustard
1 t cayenne

6 to 8 pound butt

Rub all over and refrigerate overnight.

I try to keep my smoker between 210°F and 250°F.

It will take about 10 to 12 hours so get up early (I have read 1 1/2 hours per pound but can't confirm.

I use an oven thermometer with a wired probe to track to the meat temperature, that way I don't have to keep opening the lid to check the temperature.

I also use a mop, or basting solution.

2 cups cider vinegar
1 cup water
3 T black pepper
2 T salt
1 T Worcestershire sauce
1 T paprika
1 T cayenne

Shake it up and mop the meat every hour or so.

I then added a bit of sugar to the leftover mop and used it as a vinegar BBQ sauce.  Mm, mm, mm.

Here's the Coleslaw recipe that I serve with this, the only coleslaw I've ever actually liked.

As usual, I am not good at remembering to take pictures, but I did manage to get one of the rubbed butt and the smoker setup so there you go.