Bought 40 pounds of fresh pork butts for a community cook out. Supposed to have 20 folks. I figured we might have more and we did have more.
Washed the vacuum packed butts after opening and draining, dried them well with paper towels. Then applied a 3-2-1 dry rub (3 black pepper, 2 garlic powder, 1 Cajun seasoning) in a big shaker, well covered. Then a heavy coat of Cactus Dust, made by Everglades Seasoning on the top fat layer.
Placed on the second and third layer racks in a Cook Shack electric smoker with 3-5 oz of hickory wood at 220 degrees for 14 hours.
The entire community was well impressed with the pulled and chopped Memphis style prep. Pulling, then chopping, then mixing the outside and inside meat, creates a nice smoked flavor.
One thing about the wood, strip all of the bark off before putting it in the smoker, makes for a sweet smoke, without any bitter from the bark.
Made a batch of Cook Shack Bar B Q sauce, their spices are two tablespoons, rest is wet ingredients on their label.