One 8-10 pound Boston butt
Inject with one cup peach juice
Rub with a mixture of:
1/2 cup turbinado sugar, 1 tbsp cumin, 1/4 cup seasoning salt, & 1 tsp of smoked paprika

Next smoke over pear and peach wood indirectly at 225 until the bone moves or meat reaches 205 degrees.
Rest for 1 hour in a cooler, then pull and serve a multitude of ways!