I took a 6 lb pork butt, cut out the bone and cut it in half. I used this as a cure: 1 lb of pickling salt, 8 oz sugar and 2 oz of pink salt/prague powder. (Thank you David the Gastronomic Gardener. ). I mixed this up and then sprinkled slightly more than a quarter cup all over the two pieces of meat and made sure to rub it into and cracks or grooves in the meat. It was then put in a Ziplock bag and put in the refrigerator.
I smoked it with hickory until the internal temperature reached 155 F and then removed it from the smoker (it was about 2:00 p.m. when it reached that temperature).
Here are both pieces completely sliced.