Today I had an awesome idea..I injected the BostonButt with Ballentine 17 year old Scotch whiskey...It was really great..never had that juicy pork...I've rubbed it with a mixture of 2Tbsp brown sugar,1Tbsp onion powder,1Tbsp chili powder and a little bit of oil.
The mop sauce was a mixture of 2Tbsp apple syrup,3Tbsp apple cider vinegar,and tomato ketchup.
Cook the syrup and vinegar till it's a smooth paste,then add the tomato ketchup and let it simmer for a few minutes.
The Butt was injected with Ballentine whiskey,and marinated with the rub for a few hours.
In the meantime prepare the grill for indirect grilling,on 200ºF.
Put the butt on the grate.(Don't forget to place a drip pan under the butt) Add some cherrywood on the charcoals (or what you like).
This butt was 3,5Lbs and was done in 6 hours.
Enjoy with some Chianti..