Here is a 7 1/2 pound pork butt ready to go into the oven. I marinated it for 24 hours in Claude's which is a liquid smoke concoction we use a lot. I did a lot of reading about how to cook this thing. Basically, low and slow. I used this rub which Ginny got for free at the store. "But that is for beef fajitas," I hear you say. If you look at the ingredients of this rub, they are essentially the same as the rub I normally make for pork ribs, so what the heck. So I popped it in the oven late in the afternoon. Stand by for the second installment tomorrow.