A few questions as I wait for the BS to arrive.

[IKnowWood]

I get from from Food lion CryoVac pack, each about 8 lbs.  Good big fat cap.  And it would be good if the bone is more in the center.  Leaving more equal area not in Bone.  I de-bone each before seasoning.  Helps cook time. 

As for rub, I use the Renowned Mr Brown recipe in "Smoke and Spice"  used it for several years now and always a winner.

Good luck

[Brisket Lover]

What do you usually pay for 8 pounder, and is bone in better than buying it without the bone?

I'll look up the recipe.

[FLBentRider]

Any clues to how to pick  ;D a good butt?

If there is, I don't know it, and I've probably made 50 pork butts in my OBS. I've had a couple turn out tougher than others, and I'm convinced it was the pigs fault. The tougher ones looked just like the great ones. It's a crap shoot, but the odds are in your favor. I've had maybe 2 tough ones, and I always make at least 2, one to eat now, one to vac seal and freeze for later, or take to the office, etc...

That also allows for a "backup butt" in case of a tougher one. Since I started taking them to an IT of 200F, the tough ones are mighty rare, so to speak.

[Brisket Lover]

The brisket is no more.  Since moving out of Texas I haven't had any place to get a "Baker"  so tonight I made my own and it was even better.  I reheated the brisket in a pot on low with some apple juice and oh what a flavor that added.

Can't wait to do the chicken (10.5 recipe) and pork butt on Wednesday.