Sunday was pork butt

Setup was 18" WSM. Minion method using Fogo briquettes and B & B oak chunks. No water bowl.

I usually just season with olive oil, salt, and pepper, but I brined this one. The brine was a mix of kosher salt, Himalayan salt, sea salt, a bit of sugar, white pepper, black pepper, minced garlic, red pepper flakes, and bay leaves.

I might try doing my next one on the kettle, since I've never done that.