At least at our house..... I grew up a "pork only" boy in Kentucky. I did two 5# chuck roasts this past weekend. Man, oh man..... I used a mix of hickory and cherry smoke wood. I didn't have time to make up a special rub and just used the Dr. BBQ slightly sweet pork rub. Not much left but a vapor trail after dinner.
I certainly won't give up pork, but I'm guessing that a slab of beef will make it the rack when I'm doing a slow cook on a butt.
I certainly won't give up pork, but I'm guessing that a slab of beef will make it the rack when I'm doing a slow cook on a butt.