Ok....All great ideas. Will try these above recipes. This was an experiment since I have never done one.
Honey a little
Bourbon about 1/4 cup
Dark beer about a cup
1/2 cup olive oil
1/4 cup squeezed lemon juice
4 crushed cloves garlic
1 1/2 tsp sea salt
1 tsp black pepper
3 bay leaves
1 tsp dry mustard
1 tsp basil
1/3 cup brown sugar
Let it sit overnight in plastic bags
Let it sit to room temp for an hour today, with Tony Chachere's Creole seasoning as a dry rub.
fat side down and cooked it 6 1/2 hours at 215 degrees . Smoked with Apple chips and apple juice in a pan under the butt to keep the humidity up. Core temp at the end 180. Wrapped now in foil for another hour but a few slices were outstanding. Neighborhood kid smelled the smoke and came over just now begging for some tomorrow for a sandwich!!!
Thanks for all the advice and I can take hints or criticism as well. PS...no needles used today. Just for Poser!
Will take it to 190 next time and will try just the rub, no marinade.