This was intended to produce a "sweeter" meat. Flavor was good, but the balance was. still more heat than sweet. Will try maple syrup for a binder next, or may add more sugar to the rub.
8 lb pork butt Coated in Grandma’s molasses Added homemade dry rub: ¼ cup dark brown sugar 1 Tablespoon coarse sea salt 2 teaspoons cracked black pepper 2 teaspoons smoked paprika 2 teaspoons garlic powder 2 teaspoons onion powder ½ teaspoon cayenne pepper Covered overnight in refrigerator Started cook at 9am in Pit Boss @225 - Hickory pellets Cooked in aluminum tray Covered with foil at 1 pm when internal temp reached 164. Removed at 7:30 pm when internal temp reached 185 (10 1/2 hour cook)
87/65°F - Humid throughout the day. (May 25, 2020 - Pell City, AL, USA)