Wasn't on the Bull, but I did some pork butts on the BGE XXL on Friday for a birthday party next week. Now they're vacuum sealed and in the freezer so I don't need to be rushed the day of the party.
I do just about everything to taste and don't write down quantities, but this is the rough method;
Rub: salt, white pepper, black pepper, onion powder, granulated garlic, ginger, brown sugar and MSG. Used a little soy sauce as a binder.
Sauce - mix of hoisin, soy, brown sugar, sambal oelek...
I use one of these on my cordless drill in a 2 gallon food-safe bucket. It works awesome when doing 8-9 butts (that's my max capacity on my Bull with my second shelf) https://www.amazon.com/Teal-Turtle-Paint-Mixer-Drill/dp/B09DBYYSPM/ref=psdc_468240_t3_B08TG6TRQG
First attempt at pastrami on the Bull from a few points a couple years back. Made some great sandwiches from the slices and the other one was diced up for hash with potatoes, onions, and rutabaga.
If I upgrade, I hate to say it, but it won't be with Rec Teq.
My number came up on the waitlist for a Lone Star and I'm really contemplating it. Just don't want to take such a huge hit on selling the RT-700...
I like acid to cut through the fat. I'm a big fan of North Carolina style pepper vinegar sauce or South Carolina mustard sauces. I haven't tried them much on beef, but it can't be bad.
Another option would be an Alabama White Sauce...heavy on the horseradish.
But in all honesty, a good beef...
Full spares yesterday. Trim on the top rack...use that later to add to beans or make tacos from. Still not quite a St. Louis cut...I like to leave the majority of the rib tips intact.