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["Remove the fat cap and any large areas or pockets of external fat that can be easily trimmed away.", "The logic behind this method is that: ** Smoke and rub won't penetrate the external fat; ** It takes more time and fuel to cook a pork butt with all the fat intact; ** Unlike a brisket flat, which is quite lean and benefits from the protection that a layer of fat offers, a pork butt contains a tremendous amount of intramuscular fat, so the roast essentially ""self-bastes"" from the inside out; ** After many hours of cooking, much of the external fat renders away, and you're not going to eat the fat that's left--you're going to cut it away and discard it; ** Removing the external fat allows for the formation of more dark, flavorful outside meat that people enjoy so much.", "Moving right along --", "Mix the injection ingredients together and shoot 'em in those butts.", "Mix the rub ingredients together and rub and spank it on said butts.", "Refrigerate for at least 4 hours.", "Smoke at about 225F until internal temperature reaches 195F (Approximately 10 hours over mesquite lump with hickory chunks.", ").", "Let rest for 15 minutes.", "Pull, and have fun.", "Put some meat in a bun with a little of your favorite BBQ sauce.", "Add a little coleslaw if you wish and enjoy."]
