Mike: thanks for the kind words. I agree -- there are many things I could do to make it better. My intent was to spend as little time as possible on it, but still make it presentable.
To any who are curious, on my previous cook I followed three different rubs/techniques.
(1) Authentic "Mr. Brown" (Chris's tutorial).
(2) Mr. Brown basted with only apple juice.
(3) "...slathered in mustard" w/ armadillo willy's rub (Chris's tutorial), basted with southern sop.
Out of those three, most preferred the armadillo willy's rub because it has less black pepper (although the southern sop added some heat!)
For THIS cook, I tested out Steve's "willy wonderful" rub, basted only with apple juice, and I must say, this pork is the best I've done so far. I took one butt to 190F, and the other to 193F to see if it made any difference. The 193F was super tender, although I'm not sure the extra cooking time was discernible.
Either way, thank you, Steve, for all your contributions to this great forum. I had excellent results with the "willy wonderful" rub.
