Highly suggest you guys try this finishing sauce if you are doing butts. I smoked a 5 1/2 lb butt last Saturday. Kept the temp at 240 for about 9 hours. Internal temp when pulled was around 195.
I put this sauce out and everyone was blown away. Even my own mother. I put it in a squeeze bottle that I purchased from Smart and Final. Shook it up and let it sit in the fridge overnight. Enjoy!
2C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.