Pork Butt on the Big Red Feb 3, 2012 8:09:55 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by rhodeje on Feb 3, 2012 8:09:55 GMT -6 This really came out great! Rubbed it down, in the frig overnight, rubbed it down again, put on the keg fat side down. Set up the Mavrick and the Pitmaster at 230* 14 hours later. A moist and tender fall apart Pork Butt.