Smoked Pork Butt
- Rub (to taste)
- 2 parts pepper
- 1 part kosher salt
- 1 part paprika
- Plain yellow mustard
- One part apple cider vinegar
- One part water
- Pat the pork butt down with paper towel to ensure they're dry.
- Score the fat cap of your pork butt in a diamond pattern to allow the rub/seasoning to get in between the fat
- Apply a thin layer of mustard all over the ribs to act as a binder. Then generously cover all sides of the pork butt with the rub (or your preferred rub)
- Preheat the smoker to 225F and then put the butts on the grill
- Mix your spritz in a spray bottle. Every 45-60 minutes lightly spray your pork butts to help them maintain moisture.
- Once you reach an internal temp of 170-175F, remove the pork butts from the grill and wrap them in aluminum foil. Place them back on the grill
- Once you reach an internal temp of 200-205F, using your temp probe, probe the pork butt to test for doneness. You do not want to feel any resistance as you probe the butt. If there is still resistant keep it on the smoker for another 15 minutes and retest until you no longer feel any resistance
- Remove the pork butt from the grill and let them rest in the foil for 1-2 hours.
- Once they have cooled down sufficiently, remove the bone from the pork butt and shred the pork butt using your hands! Pour the rendered fats left in the foil over the pork butt.
- Serve with your favorite BBQ sauce and coleslaw and enjoy!