Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PART I***
   1      medium        Boston butt
   1      large         onion -- quartered
   2      tablespoons   ground coriander seed
   2      tablespoons   ground cumin seed
   1      tablespoon    oregano
   3                    chipotles in adobo sauce
   2                    bay leaves
   1      can           beer
                        water to cover
                        ***PART II RUB***
                        Dry rub the butt
   5      tablespoons   black pepper
   5      tablespoons   paprika
   1      tablespoon    chili powder
   2      tablespoons   celery salt
   2      teaspoons     dry mustard
   1                    bottle Grandma's chili powder -- (3 oz)
   1      ounce         pasilla chili powder -- (this is a must)
   2      teaspoons     cayenne pepper

Preparation:

Part I. Combine Part I ingredients in pot and lightly boil for 1 to 2 hours. Save butt simmer liquid. Combine rub ingredients. Remove the butt after 1 to 2 hours cooking and dry rub it with Part II ingredients. Put butt in a Ziploc bag, in the refrigerator overnight. Next day fire up your smoker. I used a Brinkmann "smoke and Grill" with the door on the side, water tray in but no water (foil wrap the water tray). I smoked the butt with mesquite coals at 250F for about 8 hours. It depends on whether you want to pull it or cut it--longer if you want to pull it. Every hour I put foil wrapped mesquite chips on the coals. I also mopped with the butt liquid every hour just prior to the addition of the chips.