Jonathon Butter? That’s crazy talk! Normally I would make my own rub…paprika, garlic, onion, brown sugar, pepper, etc. but I was going for convenience on this session. This one is a Traeger Brand ‘Pork & Poultry’ rub. It’s hard to say where one flavoring started and the other began so I can’t really give a thorough review of either but nothing stood out as off putting. The meat was definitely juicier than most previous shoulders I have smoked. After pulling I took the pan drippings and added about a cup of boiling water, a little red wine vinegar and a pinch of salt to the pan so I could clean up all the brown bits and dress the meat in it’s own gravy. It turned out great. The next one I do, I’ll definitely turn up the heat (spice) and go with my homemade rub as I can control the sugar easier.